Dishes from the beaver: shish kebab and tails

A beaver is a river animal of medium size. He lives in huts, builds dams, swims in the water. Many fans of boat trips saw the beaver: he often sails along the river, not at all frightened of people. Some lucky ones had the honor to watch this animal jump into the water from a run. Do not like it only fishermen and "green": the first - for the noise produced during the bath, and the second - for damage to trees. There is even such a slogan among the representatives of this current: "Kill the beaver - save the tree!"

And the truth is, where this beast settles, dry-bitten dry trunks immediately appear. There is no escape from the river "lumberjack"! The photo of the beaver can be seen below.

However, this animal is not only a good "lumberjack", but also a valuable game: since ancient times its skins and meat have been famous. Dishes from the beaver are extremely delicate and delicious. Of course, the quality of meat depends on the age of the animal: it should not be older than three or four years, otherwise the hunter will have tired of chewing on the prey.

Before you start something to cook, you need to properly divide the beaver. First, of course, it needs to be gently freshened, gutted and cut into large pieces. Here you need to exercise considerable caution - in the groin area and near the anus of this beast are glands, the so-called "beaver streams", which in no case can not be damaged, otherwise the meat will be spoiled. After removing them from the carcass, it can be cut into pieces of any convenient size.

Three dishes from the beaver are considered in this article. The first - from meat, the second - from the tail.

Shish kebab from the beaver

For him, a carcass, marinade (preferably grape wine), onion, any greens and such spices as pepper of various kinds, thyme, coriander, bay leaf, oregano, chili, marjoram, will be needed for it. Also useful olive oil.

First, the meat needs to be soaked in wine (can be diluted with vinegar with water), onions and a part of spices. Marinade should cover it completely. It is recommended to salt. It should be borne in mind that meat should be marinated for at least a day.

Finished pieces should be rubbed with remaining spices, after which it will only be necessary to fry them. Few will refuse such a dish from the beaver!

No less popular are the recipes for cooking the tail of this animal. Yes, yes, this part of the body is not only edible, but also very tasty!

Recipe One: Beaver Tail Soup

The only difficulty - for a dish of this kind, one beaver is not enough. So, the tails of two or three beavers must be cleaned from the skin, cut into small pieces, marinated in wine or vinegar 8 hours. Drain liquid, pour four liters of water, add a glass of rice, onion, salt to taste. Bring to a boil and cook for 20 minutes. Done! Before serving, you can add tomato sauce, parsley and celery.

Recipe number two: fried tails

This dish is prepared quickly and easily. For one serving, two tails that are promarinated in water with vinegar are sufficient. First they need to boil in water with two teaspoons of soda for ten minutes. After that, roll in flour, fry over low heat, pour a mixture of wine, mustard, Worcestershire sauce and garlic, hold the frying pan for another ten minutes.

These dishes from the beaver differ original, pronounced taste. They will certainly please game lovers!