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Grilled Beaver Kebabs over Coals

Done right, beaver kebabs are tender, juicy, and really tasty — give it a go! Flavor-wise, beaver falls somewhere between pork and rabbit or chicken. The better you soak the meat, the whiter it turns out. If you're buying beaver already butchered, give the meat a sniff: if the castor glands (the scent glands) were removed carelessly, the meat will smell off, and at that point there's no saving it. If you're a hunter, this won't be an issue.

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Beaver kebab on coals
Beaver kebab on coals
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 89 % 17 g
Fats 5 % 1 g
Carbohydrates 5 % 1 g
118 kcal
GI: 100 / 0 / 0
  • How do you make grilled beaver kebabs over coals?
    1. Cut the butchered beaver into large pieces and soak them in water. Soaking usually takes one to three days, with the water changed periodically. 2. Then cut the meat into serving-size pieces and put them in a container for marinating (one that fits in your refrigerator). Slice the onion into rings and the apples into thin slices. Add them to the meat and stir. Add the spices. Mix the water with the vinegar until it tastes slightly sour, then pour this acidulated water over the meat so it's fully submerged. Refrigerate for one to three days, stirring now and then. As for salt — that's up to you. I don't salt kebab meat during marinating, since I'm convinced salt draws the juices out. I salt it when threading it onto skewers, or once I'm eating (usually no salt is even needed, it comes out that good). 3. Thread the meat onto skewers (or lay it on a barbecue grate) and cook over medium heat for a little under an hour, turning as it browns. As you go, you can baste the meat with marinade, wine, or beer — it won't hurt. No need to call anyone to the table for this — they'll show up and grab it themselves. Enjoy!
  • If you use a ready-made spice blend, be sure to read the ingredients on the package. These blends often already contain salt, so keep that in mind or you risk over-salting the dish.
  • Pierce the meat with a knife: if the knife goes in easily and the juices run clear, it's done; if the juices are pink or red, keep cooking.

Caloric content of the products possible in the composition of the dish

  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Spices dry - 240  kcal/100g
  • Beaver meat - 146  kcal/100g

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