Game meat, beaver, raw

Beaver is a dark, dense game meat with a rich, slightly gamey flavor, traditionally prepared through slow braising or stewing to tenderize its firm muscle fibers, much like other lean game meats such as venison. It is often cooked low and slow in a pot roast style with root vegetables, or ground and used in sausages and chilis where its robust flavor stands up well to strong spices. Marinating the meat beforehand in an acidic liquid, such as vinegar or wine, is a traditional step that helps soften the texture before slow cooking, and root vegetables like carrots and onions are classic additions to the pot.

Fresh or thawed beaver meat should be handled and cooked like other wild game, kept well chilled and cooked thoroughly. A 113-gram, 4-ounce serving has 146 calories with 24 grams of protein per 100 grams, making it a lean, protein-dense option for a braise or stew, and it also provides 38% of the Daily Value for iron per 100 grams, contributing meaningfully to an iron-rich game meat dinner. At 51 milligrams of sodium per 100 grams and 4.8 grams of fat per 100 grams, it leaves plenty of room to season a braise with herbs and stock while keeping the dish on the leaner side.