Ingredients

• Front & rear legs from 2 beavers
• Carvers Prime rub & Assault & Pepper
• 1 red onion, 3 bell/poblano peppers, 1 head garlic
• Worcestershire, venison & beef stock, 1 beer
• Provolone, banana peppers, horseradish, rolls

Method

Coat beaver legs with Carvers Prime rub and Assault & Pepper, then smoke on a pellet grill at 225°F for 4–5 hours until reaching 195°F internal temp. Sauté onion, peppers, and garlic in cast iron, add Worcestershire, stock, and beer and simmer until reduced. Pull meat, mix with veggies, and pile onto rolls with provolone, banana peppers, and horseradish.

Ingredients

• 2 lbs lean beaver, sliced ¼" thin along the grain
• Soy sauce, Worcestershire, brown sugar
• Garlic powder, onion powder, liquid smoke, pepper

Method

Coat sliced meat in marinade and refrigerate 8–24 hours. Pat slices dry, arrange on smoker racks, and smoke at 165°F for 4–6 hours until the jerky bends without breaking. Cool completely before storing in an airtight container.

Ingredients

• 2 lbs beaver meat, cubed
• 1 lb andouille sausage, sliced
• 1 cup flour, 1 cup oil (for roux)
• Onion, celery, bell pepper, garlic
• Cajun seasoning, bay leaves, thyme
• Chicken or game stock, okra; rice for serving

Method

Cook flour and oil together until deep chocolate brown, about 30–45 minutes. Add onion, celery, bell pepper, and garlic, then add beaver meat and sausage and cook until lightly browned. Pour in stock and seasonings and simmer 1–1.5 hours. Stir in okra and cook 20 more minutes. Serve over rice.

Ingredients

• 3 lbs beaver shoulder or hindquarters
• Orange juice, lime juice
• Cumin, oregano, chili powder, garlic, salt
• 1 onion, sliced; tortillas, cilantro, salsa for serving

Method

Rub meat with spices and cook in a slow cooker with onion and citrus juices on low for 8 hours. Remove and shred the meat, then broil 5–7 minutes until edges are crispy. Load into warm tortillas with cilantro and salsa.

Ingredients

• 1 whole beaver roast (saddle or hindquarters)
• Carrots, potatoes, onions
• Salt, pepper, oil; 1 dark ale

Method

Peel and cut vegetables. Brown the beaver 2–4 minutes per side in a Dutch oven, add vegetables and season with salt and pepper. Pour beer over the top, cover, and braise until tender.

Ingredients

• 4 lbs beaver shoulder or hindquarters
• BBQ rub: brown sugar, paprika, garlic powder, onion powder, salt, pepper
• 1 cup apple cider vinegar, 1 cup BBQ sauce
• Brioche buns, coleslaw for serving

Method

Coat with BBQ rub and refrigerate overnight. Cook with vinegar on low for 8–10 hours, shred the meat and discard excess liquid. Toss with BBQ sauce and keep warm 30 minutes before piling onto brioche buns with coleslaw.

Ingredients

• 2 lbs ground or cubed beaver meat
• 2 cans diced tomatoes, 1 can tomato paste
• 2 cans kidney or pinto beans
• Onion, garlic, jalapeño, bell pepper
• Chili powder, cumin, smoked paprika, oregano, cayenne
• Beef or game stock; cheddar, sour cream for topping

Method

Brown beaver meat and drain fat. Add onion, garlic, jalapeño, and bell pepper, stir in all spices, then add tomatoes, paste, beans, and stock. Simmer 1–2 hours and serve topped with cheddar and sour cream.

Ingredients

• 3 lbs beaver meat, cut into chunks
• Potatoes, carrots, celery, onion
• Garlic, bay leaves, fresh thyme, rosemary
• Tomato paste, Worcestershire, game stock, red wine
• Salt, pepper, flour for dredging

Method

Toss beaver chunks in seasoned flour and brown in batches in a Dutch oven. Sauté aromatics, stir in tomato paste and Worcestershire, then deglaze with red wine and stock. Return meat and vegetables and simmer 2–3 hours until tender.

Ingredients

• 2 lbs cooked beaver meat, shredded or cubed
• Carrots, peas, celery, onion, potatoes
• 4 tbsp butter, ¼ cup flour
• 2 cups game or chicken stock, 1 cup heavy cream
• Salt, pepper, thyme, garlic powder; 2 pie crusts

Method

Make a gravy with butter, flour, stock, and cream, stir in vegetables, meat, and seasonings. Fill a pie dish with the bottom crust, add filling, and top with the second crust. Bake at 400°F for 35–40 minutes until golden. Rest 10 minutes before serving.

Ingredients

• 2 lbs beaver tail meat, cleaned and trimmed
• ¼ cup pure maple syrup
• 2 tbsp soy sauce, 1 tbsp Dijon mustard
• Garlic, fresh thyme, black pepper, 2 tbsp butter

Method

Coat meat in maple syrup, soy, Dijon, garlic, and thyme and marinate 4–8 hours. Sear in butter over medium-high heat 3–4 minutes per side, pour remaining marinade over and reduce heat. Baste 10–15 minutes until glaze is sticky and caramelized. Rest 5 minutes and drizzle with extra maple syrup.

Ingredients

• 1 loaf day-old brioche or French bread, cubed
• 3 cups whole milk, 1 cup heavy cream
• 4 eggs, ¾ cup brown sugar
• Vanilla, cinnamon, nutmeg; pecans, raisins (optional)
• Whiskey Sauce: butter, powdered sugar, egg, bourbon

Method

Whisk together the custard and pour over the bread. Soak 30 minutes, fold in pecans and raisins, then bake at 350°F for 45–50 minutes until golden. Melt butter for the whiskey sauce, whisk in sugar and egg, stir in bourbon, and drizzle warm over each serving.

Ingredients

• Graham crackers
• Large marshmallows
• Dark chocolate bars (70% cacao recommended)
• Optional: peanut butter, caramel sauce, sea salt flakes

Method

Top half the crackers with dark chocolate. Toast marshmallows over an open flame until golden, sandwich between crackers, and upgrade with peanut butter, caramel, or sea salt. Enjoy immediately while warm and melty.

Ingredients

• 2¼ tsp active dry yeast, 1 cup warm water
• 2½ cups all-purpose flour, 2 tbsp sugar, 1 tsp salt, 2 tbsp oil
• Oil for frying
• Topping: ½ cup sugar, 2 tsp cinnamon, 4 tbsp melted butter

Method

Mix yeast, flour, sugar, salt, and oil into a dough, knead and let rise 1 hour. Stretch portions into flat ovals and fry at 375°F for 2–3 minutes per side until golden. Brush with butter, toss in cinnamon sugar, and enjoy hot with honey or maple syrup.

Ingredients

• 12 oz dark chocolate, finely chopped
• ¾ cup heavy cream, 2 tbsp unsalted butter
• 2 tbsp bourbon or coffee liqueur (optional)
• Coating: cocoa powder, crushed pecans, or melted chocolate

Method

Pour hot cream over chocolate, let sit 2 minutes, then stir until smooth. Stir in butter and bourbon, refrigerate 2 hours until firm. Scoop and roll into balls, coat in cocoa powder, crushed pecans, or dipped chocolate, and refrigerate until set.