Well, our game dinner is tomorrow, so I prepared the beaver last night, which was cut in small cubes to go in green chile sauce (in addition to pork).
After defrosting, took it out to have a look. The front haunches were somewhat mangled and bloodied, so I discarded that portion. The rear, quite large and with claws still attached, didn't look too bad. Fair bit of meat. Had a fragrance that I would not call 'pleasing'. I brined it over night and took it over to the kitchen.
Rinsed in cold water several times, then began trimming everything that didn't look good. Put a rack in a roasting pan, put in a turkey bag and covered the bottom with sliced onion and celery. Put in the beaver, meat side up and seasoned with salt and pepper. Put in the oven for 2 hours at 325 deg. Didn't smell too bad while roasting. The roasting time was fine, then removed from the bag and deboned as much as I could, and cubed. The odor still wasn't what I would call terribly appetizing, though one guy disagreed. I tasted a couple chunks and it wasn't too bad. Few other guys tried it and liked it. Who knew?
There is a fairly stout grease that cooked out of it that was not easy to clean off the equipment. In spite of the ingredients in sauce, I think the beaver will lend a flavor, though I doubt it will over power the dish. All in all, not a bad deal.
I report on the result of the dish.
Last edited by sse; 02/10/12.