This one is for the beaver trappers out there!
Beaver trapping season opens today in western and southwestern Montana, and for all of you beaver trappers out there, here is a new way to use all of the beavers you catch. If you haven’t tried beaver before, then maybe this stew is worth a shot…or trap? (ha).
If you do end up trying it, let us know what you think, as I know I plan on setting some traps this year in hopes to catch some nuisance beavers. I like the idea of topping the tasty stew off with a Guiness.
BEAVER STEW RECIPE
- 2-3 lbs 1 inch cubes beaver
- Bacon grease
- 2 cups flour
- 1 tsp salt
- 1 tsp pepper
- 2 medium onions
- 1/2 lb carrots
- 6 medium potatoes
- 2 stalks celery
Combine flour, salt and pepper in a closable bag or 2 quart closable plastic container and shake until mixed. Add beaver and shake until well coated.
Dice onions. Melt enough bacon grease in the bottom of a fry pan to sauté onions and beaver. Sauté onions and floured beaver in bacon grease, adding more grease as needed. Place sautéed cubes and onions in a 4 quart pot with enough water to cover. Add water to fry pan to remove the remainder of the bacon grease and flour. Add this pan gravy to your stew.
Slice carrots and dice celery. Add carrots and celery to your stew and simmer until beaver is somewhat tender (about 30 minutes). Taste broth and add salt or pepper to taste. Cut potatoes into 1 inch cubes and add enough water to just cover the meat and vegetables. Simmer until potatoes are done (about 30 minutes).
(Recipe via cajuncookingrecipes.com; Photo: flickr.com)