Varmint Recipes, Anyone?

I do like my beaver hot...but not cooked.
It ain't my squirrel I want in cider.....
Creaming a woodchuck? Hmmm.

Anyway.......

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. Then…

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 (350° F.) until it is well done. Season the roast with salt and pepper to taste.


More Here

Barbarian!
We, the refined folk of the north prefer to cook our Beav's ourselves, mostly because the Sun only resides here about 6 months out of the year!

(After it's been thoroughly cleaned and shaven) We quick-marinate with the alcoholical beverage of your own individual choice, then wrap said Beav in aluminiumated foil  and chunk em onto the manifold of our pick'em up trucks, by the time you drive back to the trailer park from the river... Dinner is good to go!
Beav is best served pink-warm, makes a tasty Taco too! 8)

Ok fellas all beaver jokes aside. By the way I am well plied with Mr. Daniels. I have a giant cotton wood in my yard that the bevs like. So far Ive snared one that weighed in at about 65 lbs. Al B.S. aside  we BBQed it and it werent half bad. Of course some beverages of an adult nature make it taste alot better!LOL Ya best be real about it cause it is a job to skin and gut a large bev. Holla back if ya try it and let me know. Ya know us southern rednecks will just about eat anything once!LOL