Monday, 28 December 2009

Roast Beaver with all the Trimmings

One of the ways that landowners can benefit from the introduction of European Beaver is by ‘harvesting’ the animal through sports hunting. In Europe where populations of beavers need to be controlled, this provides a very lucrative income stream from those who are prepared to pay handsomely for the opportunity to kill and eat wild animals. We can look forward to enjoying a hunting tourism boom and adding beaver meat to the Scottish diet.

I’m sure many of us have been turkeyed out over Christmas and will welcome a change for our New Year Feast. A beaver kit will feed up to four while a full grown ‘blanket’ beaver will serve up to eight.

If the beaver has been trapped rather than shot, it should be soaked overnight. All glands should be removed as should all excess fat. If roasting the beaver, it can be filled with a delicious bread, onion and sage stuffing. You can leave the head on but it is best to remove the tail. An 8 - 10 lb beaver will take 3 - 4 hours to roast and you should turn it half way through the cooking time. It can also be braised with root vegetables, garlic and wine for a deliciously tender result. Leftovers can be used to make a very tasty Lodge Pie (similar to Shepherd's or Cottage Pie). If cooking in the wild, the beaver even provides you with firewood for your barbecue.
A truly versatile animal.

A fairly robust red wine is recommended to accompany beaver meat. Enjoy!


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  2. Excellant!! I bet this will appear on the Cairnbaan Hotels menu before too long!! (with any luck!)