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Beaver Stew

Soft, tender beaver meat — cook this delicacy the right way! I want to share a recipe from my cookbook. I think it's a real winner: the meat comes out soft and tender, remarkably tasty and aromatic. Game lovers are sure to enjoy it :)

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Beaver stew
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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 41 % 9 g
Fats 23 % 5 g
Carbohydrates 36 % 8 g
128 kcal
GI: 100 / 0 / 0
    1. Rinse the meat, cut it into large pieces, and place in a suitably sized container.
    1. Peel the garlic. Mince half of it and add it to the meat.
    1. Squeeze the juice of the lemon into the container with the meat.
    1. Now sprinkle the meat with salt and freshly ground black pepper and mix well.
    1. Marinate the meat in the refrigerator for 6 hours.
    1. Peel the onion and carrot and cut them coarsely: the onion into cubes, the carrot into sticks.
    1. Heat a skillet with the butter and sauté the onion until soft and golden, then sprinkle with ground black pepper.
    1. Pour the vegetable oil into a Dutch oven, get it hot, and sear the meat for 5 minutes, stirring.
    1. Add the carrots to the meat and cook everything together for 10 minutes.
    1. Add the sautéed onion and simmer the contents of the pot for 15 minutes.
    1. Meanwhile, prep the side vegetables: wash and peel the potatoes and carrots and set them to boil whole in salted water.
    1. Pour boiling water into the pot until it comes to about 1 cm below the top of the contents, and stir. Simmer the meat for 10 minutes.
    1. Slice the remaining garlic cloves into large slivers, peel the apple, and cut it into large cubes. Add the garlic and apple to the pot.
    1. Also add the thyme leaves (stems removed), stir again, and cook another 5 minutes.
    1. Stir in the sour cream, lower the heat to the very lowest, and simmer the dish another 20 minutes.
    1. Serve the beaver stew with the side of boiled vegetables, topped with freshly ground black pepper.
  • Enjoy!

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

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Sour cream, 30% fat - 340  kcal/100g
  • Sour cream, 25% fat - 284  kcal/100g
  • Sour cream, 20% fat - 210  kcal/100g
  • Sour cream, 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Wild thyme - 276  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Salted peasant butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Beaver meat - 146  kcal/100g

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