On our last hunt in Wisconsin, Steve and Wildlife Biologist Karl Malcolm threw down some traps and pulled a beaver out of a local stream. We ate the hams in the field and the hide will be made into a pillow, but the tail had a date with some serious cooking. Chefs-in-training at the International Culinary Center in New York City have been looking to get their hands on a beaver tail for a while, and we were happy to supply one. Here are some pics of the beaver in the field, in the pan, and on the table. –Dan Doty
Here’s what Chef Jeffrey Butler had to say about it:
We used it during our game meats class. The students thought that the best way to cook it was to peel it, slice like bacon and pan fry very lightly to crisp it up. It should be finished with sea salt and cracked black pepper. A red wine with good acidity and tannins would help cut the fat. We agreed that it was very rich and well worth the effort that it took to get it to NYC.