Beaver Meat Goulash
Beaver can be cooked up to be absolutely finger-licking good! Just to note: beaver hunting is prohibited by law in Russia. But if you're lucky enough to get your hands on some beaver meat, keep a few simple rules in mind: it's best to use a young beaver, and the meat must be soaked in water with a little vinegar added — let it sit for about three hours. Be sure to cut the musk gland out of the carcass, or the meat will turn out tough. That's really all there is to it. And yes — beaver meat tastes a little like pork, or maybe turkey. But it's even tastier!
Bear
Recipe author
Beaver Meat Goulash
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 %
7 g
Fats 6 %
1 g
Carbohydrates 50 %
8 g
78 kcal
GI:
100
/
0
/
0
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Beaver meat - 146 kcal/100g
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