I do like my beaver hot...but not cooked.
It ain't my squirrel I want in cider.....
Creaming a woodchuck? Hmmm.
The Way We Cooked: Varmints
If you were a Gourmet reader in the 1940s, '50s, or '60s, you knew what to do when you came across a pesky woodchuck.
Roast Beaver Michigan
Originally published November 1960
First trap your beaver. Thenâ€¦
Disjoint an 8- to 10-pound beaver and remove all the surface fat. Cover the meat with a solution of 1 quart water and 1 tablespoon baking soda and parboil it for 10 minutes. Drain the meat, cover it with strips of bacon and onion rings, and roast it in a moderate oven (350Â° F.) until it is well done. Season the roast with salt and pepper to taste.More Here