Smoked Beaver Meat
Make a delicious smoked treat for the table and surprise your friends! Tasty beaver meat smokes up beautifully and quickly — and disappears even faster!
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Recipe author
Smoked Beaver Meat
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 90 %
19 g
Fats 5 %
1 g
Carbohydrates 5 %
1 g
145 kcal
GI:
100
/
0
/
0
- First, an important note: be sure to trim the fat from the surface of the meat, since it has an off smell and can ruin the dish. Second, soak the meat in water overnight before cooking. Those are really the only special points — otherwise, beaver is cooked just like beef. Let's begin: salt the meat, put it in a heavy pot (cauldron), cover with water, bring to a boil, and cook over very low heat for 1 to 1.5 hours. While the meat cooks, grind the coriander, cumin, salt, and black pepper in a small mortar. Take out the cooked meat and keep reducing the broth over high heat until there's very little left. Return the meat in small pieces, sprinkling each with the ground spices, and sear until golden brown on all sides. Serve with onion sliced into thin half-moons. Enjoy!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Prepared mustard - 417 kcal/100g
- Mustard - 417 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Dry spices - 240 kcal/100g
- Ground red pepper - 318 kcal/100g
- Allspice - 263 kcal/100g
- Beaver meat - 146 kcal/100g
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