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Shanna's Beaver Stew

2-3 lbs 1 inch cubes beaver 
Bacon fat 
1/2 cups flour 
1 1/2 tsp sugar
1 tsp salt 
1 tsp pepper 
2 medium onions 
1/2 tsp tyme
1/2 tsp tarragon
1/2 lb carrots 
3 celery stalks
6 medium potatoes 
2 garlic cloves 

Combine flour, salt and pepper in a closable bag or 2 quart closable plastic container and shake until mixed. Add beaver and shake until well coated. 

Dice onions. Melt enough bacon fat in the bottom of a fry pan to saute onions and beaver. Saute onions and floured beaver in bacon fat, adding more fat as needed. Place sauted cubes and onions in a 4 quart pot with enough water to cover. Add water to fry pan to deglaze the pan. Add this pan gravy to your stew. Slice carrots and dice celery. Add carrots and celery to your stew and simmer until beaver is somewhat tender (about 30 minutes). Taste broth and add salt or pepper to taste. Cook potatoes separately until soft. Simmer until potatoes are done. 

“He who pays the piper calls the tune.”

In medieval times, people were entertained by strolling musicians. Whoever paid the price could choose the music. This proverb means that whoever pays is in charge.