Game Native Canadian Dressings
Last updated 6/12/2012 12:56:33 AM. Recipe ID 18795. Report a problem with this recipe.
Title: Dressing beaver
Categories: Game, Native, Canadian, Jw, Info
Yield: 1 Servings
1 Text file
If the pelt is to be prepared for the market, care should be taken in
skinning the animal. Lay the beaver on its back and cut the legs off
at the first joint. Then, with a sharp knife, slit the peltstarting
at the lower lip. Insert the knife in this slit and with the sharp
edge up cut the pelt in a straight line down thew chest and belly to
the vent. Work out from this centre line cut and with short strokes
seperate the skin from the flesh. Carefully pull the legs through the
skin leaving four round holes in the pelt. Cut off the tail where it
meets the fur. Skin carefully around the eyes and cut off the ears
close to the skull. Finish removing the pelt taking as little flesh
and fat as possible, then lay it on a flat surface fur side down and
sponge off all the blood marks with lukewarm water.
Beaver meat is dark red, fine grained, moist and tender and when
properly prepared similar to roast pork.
Cut the head off and eviscerate: make a cut through the thin layer of
meat from the breast bone to the vent, encircling the vent and being
careful not to pierce the intestines. Lay the body cavity open and
remove the viscera by grasping above the stomach and pulling down and
out from the cavity. Carefully cut out the musk glands from under the
skin on the inside of the legs and be sure to remove the castor gland
under the belly near the tail. Trim off all the fat and wash the
carcass thoroughly with warm salted water.
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