Country-Fried Beaver Steak
1 to 1 1/2 pounds beaver, boneless
2 eggs
Dash lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup fine dry bread crumbs
1/4 cup flour
vegetable oil
Trim excess fat from steak; pound to 1/4-inch thickness. Cut steak into serving size pieces. Whisk eggs with lemon zest, and juice, salt, and pepper. Combine bread crumbs and flour. Dip steak into crumbs then egg mixture; dredge in crumb mixture. Cook steaks in a heavy skillet in hot oil until browned and cooked through, turning once. Serves 4.
Venison Roast
(Use sirloin tip or round)
For a really tasty, tender roast, bake only to the point of being rare or medium. More than this could cause the roast to be a little dry or tough. The best way to judge the doneness is with a meat thermometer. Rare 130-135; medium rare 135-140; medium 140-145 degrees.
First brown the roast on all sides in a little hot oil. Season the roast with a combination of celery salt, coarse ground pepper and garlic powder. Place the roast on a rack in a baking pan. Lay several thin strips of bacon or fresh side over the top. Roast at 425 degrees for about 15 minutes per pound of meat. (Do not cover or meat will become tough.)
Venison Pot Roast
3-pound venison roast
Oil
1 1/2 cups beef broth
1/2 cup dry white or red wine
5 carrots, cut in 2-inch pieces
3 celery stalks, cut in 3-inch pieces
2 Leeks sliced into 3-inch pieces
3 potatoes, quartered then halved
salt and pepper to taste
Heat oven to 350 degrees. Mix 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder and 1 teaspoon parsley. Coat meat with the flour mixture and place in a Dutch oven. Brown it on all sides in a little oil. Add the broth, wine and any remaining flour mixture and stir. Cover and bake the roast for about 1 1/2 hours. Add the vegetables and bake for another hour.
Venison Ribs
Many people discard ribs, throwing away one of the best parts of the deer. Venison ribs don't have as much meat as pork or beef, but are delicious. The same can be said for beaver.
Cut ribs (about 3 to 4-pound slab) into serving size pieces. Parboil in a large Dutch oven in mixture of the following:
3 cups water
1 1/2 cups beer (Honey Apricot and Blueberry Ales both work nicely)
5 peppercorns
2 cloves garlic and
1 onion, quartered.
Heat oven to 350 degrees. Place ribs on a rack in a large roasting pan. Brush with sauce (recipe follows). Bake for about 45 minutes to an hour, turning several times and basting with sauce. You can also substitute your own favorite BBQ sauce!
BBQ Sauce
1 cup tomato sauce
1/3 cup water
1/3 cup olive oil
1/4 cup lemon juice
2 tablespoons brown sugar
1/2 cup finely diced onion
1/4 cup chili sauce
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons honey
1 teaspoon paprika
1/2 teaspoon dry mustard and
1 teaspoon Liquid Smoke.
Combine all ingredients in a small saucepan. Heat to almost boiling, then simmer for 20 minutes.