🍱 Appetizers & Snacks

Smoked Beaver Sliders

Pellet Grill Style | Party Favorite

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

Instructions

  1. Season: Coat beaver legs with Carvers Prime rub and Assault & Pepper.
  2. Smoke: Pellet grill at 225°F for 4–5 hours until 195°F internal temp.
  3. Sauté: Sauté onion, peppers, and garlic in cast iron.
  4. Braise: Add Worcestershire, stock, and beer. Simmer until reduced.
  5. Shred & Serve: Pull meat, mix with veggies, pile onto rolls with toppings.

🥃 Bourbon Old Fashioned or Smoked Porter

Smoked Beaver Jerky

Chewy & Savory | High-Protein

Ingredients

  • Meat: 2 lbs lean beaver (sliced ¼" thin along grain)
  • Marinade: Soy sauce, Worcestershire, brown sugar
  • Seasonings: Garlic powder, onion powder, liquid smoke, pepper

Instructions

  1. Marinate: Coat sliced meat in marinade. Refrigerate 8–24 hours.
  2. Dry: Pat slices dry and arrange on smoker racks.
  3. Smoke: Smoke at 165°F for 4–6 hours until jerky bends without breaking.
  4. Cool & Store: Cool completely before storing in airtight container.

🥃 Rye Whiskey or West Coast IPA

Beaver & Sausage Gumbo

Southern Style | Serves 6-8

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

Instructions

  1. Roux: Cook flour and oil until deep chocolate brown (30–45 min).
  2. Sauté: Add onion, celery, bell pepper, and garlic to roux.
  3. Brown: Add beaver meat and sausage; cook until lightly browned.
  4. Simmer: Add stock and seasonings. Simmer 1–1.5 hours.
  5. Finish: Stir in okra, cook 20 more minutes. Serve over rice.

🥃 Abita Amber or Sweet Tea Bourbon

Crispy Beaver Carnitas

Slow-Cooked & Crisped | Taco Night Favorite

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

Instructions

  1. Season: Rub meat with spices.
  2. Slow Cook: Cook in slow cooker with onion and citrus juices on low 8 hours.
  3. Shred: Remove meat and shred. Reserve cooking liquid.
  4. Crisp: Broil shredded meat 5–7 min until edges are crispy.
  5. Serve: Load into warm tortillas with cilantro and salsa.

🥃 Margarita or Mexican Lager

🍲 Main Courses

Dutch Oven Beaver Roast

Hearty Comfort Food | Serves 4-6

Ingredients

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

Instructions

  1. Prep: Peel and cut vegetables.
  2. Sear: Brown beaver 2–4 mins per side in Dutch oven.
  3. Build: Add vegetables and season with salt and pepper.
  4. Simmer: Pour beer over top, cover, and braise until tender.

🍷 Cabernet Sauvignon or Malbec

Slow-Cooked Pulled Beaver

BBQ Style | Serves 6-8

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

Instructions

  1. Season: Coat with BBQ rub. Refrigerate overnight.
  2. Slow Cook: Cook with vinegar on low 8–10 hours.
  3. Shred: Shred meat and discard excess liquid.
  4. Sauce: Toss with BBQ sauce, keep warm 30 min.
  5. Serve: Pile onto brioche buns with coleslaw.

🥃 Sweet Tea or Smoked Amber Ale

Hearty Beaver Chili

Bold & Spicy | Serves 6-8

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

Instructions

  1. Brown: Cook beaver meat until browned. Drain fat.
  2. Sauté: Add onion, garlic, jalapeño, and bell pepper.
  3. Season: Stir in all spices.
  4. Simmer: Add tomatoes, paste, beans, and stock. Simmer 1–2 hours.
  5. Serve: Top with cheddar and sour cream.

🥃 Lone Star Beer or Spiced Bloody Mary

Slow-Cooked Beaver Stew

Classic Comfort | Serves 4-6

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)

Instructions

  1. Dredge: Toss beaver chunks in seasoned flour.
  2. Sear: Brown meat in batches in Dutch oven. Set aside.
  3. Build: Sauté aromatics, stir in tomato paste and Worcestershire.
  4. Deglaze: Add red wine and stock.
  5. Slow Cook: Return meat and veg. Simmer 2–3 hours until tender.

🍷 Burgundy Pinot Noir or Dark Stout

Savory Beaver Pot Pie

Flaky Crust | Serves 4-6

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

Instructions

  1. Make Filling: Make gravy with butter, flour, stock, and cream.
  2. Add Veggies & Meat: Stir in vegetables, meat, and seasonings.
  3. Assemble: Fill pie dish with bottom crust, add filling, top with second crust.
  4. Bake: Bake at 400°F for 35–40 minutes until golden.
  5. Rest: Cool 10 minutes before serving.

🥃 Hard Cider or Chardonnay

Maple Beaver Tails

Sweet & Savory | Canadian Inspired

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

Instructions

  1. Marinate: Coat meat in maple syrup, soy, Dijon, garlic, and thyme. Marinate 4–8 hours.
  2. Sear: Sear in butter over medium-high, 3–4 min per side.
  3. Glaze: Pour remaining marinade over and reduce heat.
  4. Finish: Baste 10–15 min until glaze is sticky and caramelized.
  5. Rest & Serve: Rest 5 min, drizzle with extra maple syrup.

🥃 Canadian Whisky or Maple Bourbon Sour

🍰 Desserts

Beaver Dam Bread Pudding

Rich & Custardy | Serves 8-10

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

Instructions

  1. Soak: Whisk custard, pour over bread, soak 30 min.
  2. Add-ins: Fold in pecans and raisins.
  3. Bake: Bake at 350°F for 45–50 minutes until golden.
  4. Whiskey Sauce: Melt butter, whisk in sugar and egg, stir in bourbon.
  5. Serve: Drizzle warm sauce over each serving.

🥃 Bourbon or Vanilla Cream Stout

Beaver Lodge S'mores

Campfire Classic | Serves 4-6

Ingredients

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

Instructions

  1. Build the Base: Top half the crackers with dark chocolate.
  2. Toast: Toast marshmallows over open flame until golden.
  3. Assemble: Sandwich toasted marshmallow with chocolate cracker.
  4. Upgrade: Add peanut butter, caramel, or sea salt.
  5. Serve: Enjoy immediately while warm and melty.

🥃 Hot Cocoa or Fireside Whiskey

Cinnamon Beaver Tails

Fried Dough Delight | Makes 8-10

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

Instructions

  1. Dough: Mix yeast, flour, sugar, salt, and oil. Knead and let rise 1 hour.
  2. Shape: Stretch portions into flat ovals.
  3. Fry: Fry at 375°F for 2–3 min per side until golden.
  4. Coat: Brush with butter and toss in cinnamon sugar.
  5. Serve: Enjoy hot with honey or maple syrup.

🥃 Hot Apple Cider or Chai Latte

Muddy River Truffles

Decadent & Rich | Makes 24

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

Instructions

  1. Ganache: Pour hot cream over chocolate, sit 2 min, stir smooth.
  2. Enrich: Stir in butter and bourbon.
  3. Chill: Refrigerate 2 hours until firm.
  4. Roll: Scoop and roll into balls.
  5. Coat: Roll in cocoa, pecans, or dip in chocolate. Refrigerate until set.

🥃 Port Wine or Espresso Martini