Video: How to Cook Beaver Tail
Beaver tail was a delicacy amongst mountain men as it's a great source of fat, which can be hard to find in the wild. I simply grill the tail over high heat, crack it open, and use the fatty goodness that's inside the tail the same way chefs use bone marrow. It makes for a very delicious appetizer.
Shop
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Cooking Techniques
How to Grill a Whole Duck
A properly grilled duck will yield juicy medium-rare meat with crispy skin on the exterior. Scoring the skin and cooking on a super hot grill are vital to success. Working with a deboned duck also ensures even cooking. To see a detailed video on that process, click here. Need to upgrade your duck...
Ryan CallaghanJan 9, 2023
Read MorePlay Now
Cooking Techniques
Video: How to Cook Nabeta
Nabeta is one of my favorite fish–it’s tricky to catch and simple to cook. With no scaling required, all you need is some good salt and a pan with hot oil, and you’re minutes away from enjoying “fried chicken of the sea.” To watch me catch some of these unique fish with my Dad along with more ocean...
Kimi WernerOct 18, 2022
Read MorePlay Now
Cooking Techniques
Grilled Octopus with Chimichurri
Grilled octopus (or tako) with chimichurri is an excellent preparation for one of the sea's greatest treasures. The initial time in a pressure cooker tenderizes the meat to perfection, and the hot flames of the grill give an irresistible crispy char to the outside—pair that with the fresh tang of...
Kimi WernerDec 22, 2022
Read MorePlay NowConversation
Save this article