Roast Stuffed Beaver
Comments: Remove as much of the fat as possible from the beaver.
This meat must be well cooked to avoid trichinosis.
The cooking technique is similar to that of other game meats.
1 young beaver
3/4 pound [340 g] ground veal 1/4 pound [113 g] ground pork
1 cup [250 mL] red wine 1 tablespoon [15 mL] wine vinegar 1 small bay leaf 1/4 teaspoon [1 mL] oregano Pinch of thyme 1 small onion, thinly sliced 1 small clove garlic, crushed
Red Wine Sauce
1/4 cup [60 mL] pork fat 1/4 cup [60 g] butter 1/2 cup [70 g] flour 1 onion, chopped 1 carrot, chopped 1 celery stalk, chopped 4 cups [1 L] broth 1 teaspoon [5 mL] tomato puree [optional] Minced garlic, to taste Mix together stuffing ingredients. Into a clean bowl, mix together all marinade ingredients; divide mixture into 2 parts. Trim and wipe dry beaver; marinate beaver for 12 hours, refrigerated, turning beaver frequently. Into remaining marinade, marinate stuffing ground meats for 12 hours, refrigerated. Preheat oven to 450°F [232°C]. Drain marinated beaver; throw away marinade. Stuff beaver. Into a roasting pan, brown beaver loosely covered with al foil into preheated oven for 30 minutes. Degrease cooking liquid. Lower oven temperature to 350°F [180°C]; roast beaver for 2 hours or longer for a large beaver, until well done. Meanwhile, to prepare red wine sauce, melt together pork fat and butter into a casserole. Stir in flour. Brown until golden, stirring. Mix in chopped onion, carrot and celery until just colored. Stir in broth, tomato puree and minced garlic. Leave to simmer over low heat, for approximately 20 minutes. Strain sauce into a clean casserole; leave to simmer for 30 minutes more, skimming the surface. Serve stuffed beaver, along with the red wine sauce into a sauceboat.