It just tastes like meat to me. I think that the taste depends upon how you cook it. It’s not like squirrel where I’ve noticed a distinct flavor.What does beaver taste like?![]()
They were both yearling beavers ( last year’s) 25-30 pounds apiece. Heads , front and hind quarters, back straps, liver and kidneys are what I kept for my consumption. I didn’t weigh anything but a good guess is 15-20 pounds of what I consider eatable and some may keep more or less for personal use. Other parts are fed to my dog and she loves it. Everything not used is placed for the birds of prey and wild carnivores.I fry the liver, other parts are roasted or slow cooked. Very beefy tasting. People that have had a off taste with beaver meat probably contaminated it with the castor or oil glands during the skinning process.@fishing43 How many pounds of meat did you weigh per beaver? How do you cook the liver?
You have a steady supply of meat and what kind wild vegetables are in that environment?I live on 10 acres in a rural area, 3 of which are flooded as part of a 50+ acre spring fed beaver pond.
Being a neighborly type of guy, I make a point of inviting a beaver to dinner a couple of times a year.
The .22 caliber invitation to dinner is usually delivered by Panthera.
Lots of wild stuff to eat.You have a steady supply of meat and what kind wild vegetables are in that environment?
I’ve eaten beaver tail and it’s mostly fat and gristle. I didn’t find it appealing lol. But it would definitely provide lots of energy for the body.Old guy once told me fried beaver tail and cat tail root salad was a good meal. Said the tail was very rich though. When I read the title and it said lead free, I was expecting a dynamited dam.