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This is one of the true fur-bearing animals; prime skins bring a good
price in the market. The meat is dark, rich, and delicious, but remember,
the beaver can carry tularemia. This is also one of the animals that
bears unpleasant glands which must be removed upon skinning. There is a
"castor" gland near the tail under the belly and the usual musk glands in
the small of the back and under the forelegs. These should be carefully
cut out without damage and discarded. Also, remove all surface fat. Hang
the carcass in a cool place for several days.
Beavers average about 45 inches in overall length, including the 10- to
12-inch-long tail, and weigh about 40 pounds. Some big ones, however,
reach 60 pounds. Beaver is best, even with a young animal, if it is first
poached in salted water for 1 hour. Instead of poaching beaver before
cooking, some people marinate young ones overnight in water to cover with
1 tablespoon vinegar and 1 teaspoon salt per quart of water. Larger,
older ones are sometimes parboiled in 2 baths of water to cover with 1
teaspoon onion juice to each gallon of water. This can be followed by
braising (cooking slowly in moist heat in a covered pot such as a Dutch
oven). There are many recipes for braised meat in this collection which
are just as good for beaver as for venison.
Traditionally the beaver tail has been considered a delicacy. Some
people parboil it first, but from what I've seen and friends' experiences
it doesn't really need it. The trick to getting the rough skin off the
tail before roasting over coals or grilling is to broil the tail over
coals (or stove element), turning, for about 10 minutes, until the scaly
hide blisters and scales off in sheets. The gelatinous meat is then
roasted or boiled until tender. Since the taste is similar to pork, the
tail is often cubed and baked with beans.
Jacqueline E. Knight
Eleanor Ellis, Indian Affairs
Northern Development, Ottawa 1973
The industrious beaver is the largest rodent on the North American
Continent, and is found in all the waterways of the forested areas of
the north. Its rich brown fur has long been prized by trappers and
hunters, and the search for beaver pelts instigated much of the early
exploration of the continent. Because of its contribution to the
development of our Dominion, the beaver has been chosen as an emblem
of Canada.
If the beaver pelt is to be prepared for market, care should
be taken in skinning the animal. Lay the beaver on its back in a
clean place and cut off the legs at the first joints. Then, with a
sharp knife, slit the pelt, starting at the lower lip. Insert the
knife in this slit and, with the sharp edge up, cut the pelt in a
straight line down the belly to the vent. Work out from this centre
line cut and, with short strokes,, separate the skin from the flesh.
Carefully pull the legs through the skin, leaving four round holes in
the pelt. Cut off the tail where it meets the fur. Skin carefully
around the eyes and cut the ears close to the skull. Finish removing
the pelt, taking as little flesh and fat with it as possible, then
lay it on a flat surface, fur side down, and sponge off all the blood
marks with lukewarm water. Complete directions for stretching and
cleaning pelts are available from the Game Management Officers.
Beaver meat is dark red, fine grained, moist and tender, and
when properly prepared, is similar in flavour to roast pork. Cut the
head from the carcass and eviscerate the animal as follows: Make a
cut through the thin layer of meat from the breastbone to the vent,
encircling the vent, and being careful not to puncture the
intestines. Lay the body cavity open, and remove the viscera by
grasping them above the stomach and pulling down and out from the
body cavity. Carefully cut out the tiny musk glands from under the
skin on the insides of the legs and be sure to remove the castor
gland under the belly near the tail. Trim off all the fat, then wash
the carcass thoroughly with warm water.
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