Beaver Rillettes

5 years ago

My friend Dan dropped off two frozen, cleaned, and skinned beavers that he had trapped. I asked for them. Once the critters had thawed, I lugged them out into the backyard and just kind of looked at them for a while. I was intimidated, a little. There's not much information on the internet about what to do with a raw beaver and I'm not exactly a trained butcher. Insert liquid courage. I had a drink and then went back outside.

We usually drink a bottle of sparkling wine on Sunday, I just started early last weekend. I love Cava (that's sparkling wine from Spain) and it's good value. Spain has been making Cava for a long time; they are good at it. This was a nice Sunday afternoon kind of drink. Light and crisp with a fine mousse, fresh apple and pear on the nose with a citrus finish ($13.95). This bottle is from a Vintages release some time ago, so there probably isn't much left out there, but that's okay, there is still lots of Cava to choose from.

Fortified, I picked up the cleaver and went to it. I must say though, while I was in the backyard hacking the beaver into manageable pieces I tried not to think of the bucolic morning I spent sitting at the lake last summer, sipping my coffee amidst the soothing sounds of nature as I watched a beaver work its way across the lake with a log in its jaw. Sorry beaver.

Then I turned it into beaver rillets. I decided to put the meat in a brine overnight. Ater the brining process I skinned and confited the meat in olive oil in a very slow oven for about eight hours. I then allowed the meat to cool and rest for another day (in the oil) afterwhich I pulled all the meat off the bones and beat it into a mixure of butter, dried cranberries, white wine and garlic. You can do this with duck if you feel so inclined. The rillettes have a rich, almost sweet flavour. We'll be spreading that on toast and having a little... mulled wine? ice wine? Amarone? Off-dry Riesling?

This is an article written by a member of the SheKnows Community. The SheKnows editorial team has not edited, vetted or endorsed the content of this post. Want to join our amazing community and share your own story? Sign up here.
comments

More from food

Food & Recipes
by Domino | in 2 hours
Food & Recipes
by Maryal Miller | 10 minutes ago
Food & Recipes
by Aly Walansky | 21 hours ago
Food & Recipes
by Carolyn Ketchum | a day ago
Food & Recipes
by Aly Walansky | 2 days ago
Food & Recipes
by Aly Walansky | 2 days ago
Food & Recipes
by Justina Huddleston | 2 days ago
Food & Recipes
by Maryal Miller | 2 days ago
Food & Recipes
by Leah Faye Cooper | 4 days ago
Food & Recipes
by Justina Huddleston | 4 days ago
Food & Recipes
by Aly Walansky | 5 days ago
Food & Recipes
by Justina Huddleston | 5 days ago
Food & Recipes
by Justina Huddleston | 5 days ago
Food & Recipes
by SheKnows Shop | 5 days ago
Food & Recipes
by Heather Barnett | 5 days ago
Food & Recipes
by Justina Huddleston | 6 days ago
Food & Recipes
by Justina Huddleston | 6 days ago
Food & Recipes
by Justina Huddleston | 7 days ago