BBQ Smoked Beaver Sandwiches
Serves 6
When you serve someone a good dish that features beaver meat, you’re probably going to have to argue with them about whether or not it’s really beaver. For some reason, people have a hard time believing that the flesh from an aquatic rodent with a scaly tail can taste so similar to beef pot roast. When cleaning a beaver, it’s important to work carefully around the castor glands. Remove the glands quickly, and then wash your hands and knife to make sure you’re not spreading the oils to the meat with your fingers or knife.
For the Beaver:
- 2 bone-in beaver thighs
- 1/2 cup BBQ Rub
- 2 cups Blonde Game Stock or low-sodium chicken broth
- 1 1/2 cups BBQ Sauce
Rinse the thighs under cold running water and vigorously scrub them with your hand. This helps ensure that there’s no castor oil on the meat. Pat dry with paper towels and completely cover the meat with six tablespoons of the rub, working it into all areas of the thigh.
Prepare your smoker according to the manufacturer’s instructions at 225 Degrees Fahrenheit and smoke the beaver with your favorite hardwood chips for two and a half hours. Remove the thighs and place them in a roasting pan or Dutch oven.
Preheat the oven to 300 Degrees Fahrenheit.
Add the stock to the pan, cover tightly with aluminum foil, place in the oven and braise for 1 1/2 hours or until the meat is very tender and easily pulls away from the bone with a fork. Put the meat aside until it’s cool enough to work with. meanwhile, strain the braising liquid into a shallow pan and refrigerate to allow the fat layer to solidify on top. Once you can handle the meat, shred it into small pieces. This can be done up to a day ahead of time.
For the Slaw:
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 3 tablespoons sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated garlic
- 1 tablespoon granulated garlic
- 1 tablespoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1/2 head green cabbage, cored and thinly sliced
- 4 scallions, thinly sliced
- 1 carrot, grated
- 6 burger buns
- Sweet bread-and-butter pickles
Whisk the mayonnaise, vinegar, sugar, mustard, granulated garlic, salt, onion powder and pepper in a medium bowl until smooth. Combine the cabbage, scallions and carrots in a large bowl. Add the dressing to the cabbage and toss until it is completely coated.
To Serve: Preheat the oven to 375 Degrees Fahrenheit. Skim the fat off of the braising liquid. Whisk 1/2 cup of the liquid with 1/2 cup of the BBQ sauce in a small bowl. place the shredded meat in a large bowl and pour the BBQ sauce over the meat, tossing well. This will make the meat moist but not very saucy. Spread the meat out on a baking sheet and sprinkle with with the remaining rub. Place the meat in the oven and heat until hot, 8-10 minutes. Serve on buns with coleslaw, the remaining BBQ sauce, and pickles.
This recipe is one of many from Steven Rinella’s must-have, THE MEATEATER FISH AND GAME COOKBOOK
When Steven Rinella hears from fans of his MeatEater show and podcast, it’s often requests for more recipes. One of the most respected and beloved hunters in America, Rinella is also an accomplished wild game cook, and he offers recipes here that range from his takes on favorite staples to more surprising and exotic meals. Buy Now
