Why beaver meat is useful

The benefits and harms of beaver meat are known to hunters and game lovers. Man has learned to use all the parts of a beaver: skin, muscles, beaver stream, and subcutaneous fat. Hunting these animals is not easy. Even a mortally wounded beaver can swim away from a hunter, where it will be difficult to get it. Beaver meat is not produced on an industrial scale. But the meat of young animals is in demand as a tasty (if properly prepared) and healthy food product.

Do beavers eat meat

Bobryatina can be eaten with health benefits. They even want to establish industrial production of this product in Belarus. It is best to eat fresh meat from young animals. More fleshy is the back of the beaver. The tail is also eaten. The beaver liver is recognized as a delicacy. It must be remembered that the older the animal, the tougher its meat will be, it will take longer to cook. A beaver carcass weighing up to 15 kg is considered optimal in terms of taste.

Composition and calorie content of beaver meat

Nutritional composition of beaver meat per 100 grams:

• fats - 4.8 g;
• proteins - 24 g.

Percentage:

• fats - 29%;
• proteins - 65%;
• carbohydrates - 6%.

Beaver fat is healthy and digestible. Caloric content - 145 kcal per 100 grams.

Vitamins:

• B1 (thiamine) - 0.05 mg;
• B2 (riboflavin) - 0.23 mg;
• PP (nicotinic acid) - 1.8 mg.

Raw bean meat also contains vit. C, but it is destroyed during heat treatment. The product contains fat-soluble vitamins: A, E, D.

Minerals:

• potassium - 350 mg;
• phosphorus - 236 mg;
• sodium - 50 mg;
• magnesium - 25 mg;
• iron - 7 mg;
• calcium - 15 mcg;
• selenium - 0.03 mg.

The benefits of beaver meat are high in useful minerals.

Useful properties of beaver meat

The beaver meat is bright red in color. It contains a lot of iron, muscle tissue is saturated with hemoglobin (the beaver is under water for a long time, therefore its body is adapted to a more intensive supply of cells with oxygen).

Enough in beaver and potassium. This substance is necessary to maintain the normal functioning of the cardiovascular system. And also participates in the regulation of water-salt metabolism, preventing the accumulation of excess fluid in the body, helps to eliminate edema. Magnesium contributes to nervous activity. A large amount of phosphorus has a beneficial effect on the brain, with benefits for mental activity. Eating beaver in reasonable amounts stimulates the immune system. Used in dietetic food.

It should be noted that helminths that infect beavers are not harmful to human health.

Another valuable property of beaver meat is its hypoallergenicity, which reduces possible harm as a result of intolerance to protein foods.

Is beaver meat possible for pregnant and lactating women

The selenium content makes beaver meat useful for pregnant women, promotes fetal development, is a strong antioxidant, and protects against harmful effects. Also improves lactation. Bobryatina promotes hematopoiesis, does not load the liver with excess fat, and is well digested. The beneficial properties of the product indicate that it is a good choice in the diet of pregnant and lactating women.

Is beaver meat used for weight loss

In terms of calorie content, bean meat is even a more dietary product than chicken meat. Therefore, it can be used as a lean source of animal protein if the goal is to lose those extra pounds. The benefit of beaver meat is also that it is well absorbed and does not heavily slag the body, so it can be used in unloading diets. For weight loss, it is recommended to stew beaver meat with vegetables (do not fry), adding a tablespoon of olive oil.

How and with what you can cook beaver meat

In the preparation of beaver meat dishes, there are some features that must be taken into account in order to enjoy the food and not harm your health.

Beaver Spray is a strong-smelling substance with special properties that beavers use to mark their territory. The glands that produce this specific secret are found in both males and females. It is impossible to remove the smell and taste of the beaver stream with any spices, prolonged soaking and other culinary tricks. The smell of the jet is very sharp, the taste of meat also becomes specific, unpleasantly sweet. Therefore, with the wrong cutting, you can discourage a person from eating such a dish, for all its benefits for the body. For the same reason, in order to prevent the whole carcass from being saturated with this smell, the killed beaver must be butchered as quickly as possible.

The meat of a young beaver, when properly cut and cooked, has the most delicate taste, reminiscent of goose meat. Beaver fat is evenly distributed in the carcass, forms thin layers and, when cooked, almost completely melts, the meat becomes juicy and tasty. Fat is also used for therapeutic rubbing and as a remedy for skin diseases.

Features of cooking beaver meat

Before cooking, beaver meat must be soaked for 8-10 hours with the addition of vinegar.

Then marinate for another 2 hours, adding pepper, bay leaf, garlic, lemon juice.

To cook the meat faster, you can use kiwi juice as a marinade. This tropical fruit is able to quickly denature animal proteins, which reduces cooking time.

Recipe for cooking beaver meat in a pan with onions

1. Cut the beaver meat into portions, rinse and cover with water and vinegar overnight. It is best to use natural apple cider vinegar rather than table vinegar or essence.
2. Sprinkle the soaked meat with a mixture of peppers, finely chopped garlic and herbal sea salt. Drizzle with lemon juice and / or prepared marinade. Leave on for 2 hours.
3. Put stew in a skillet.
4. Add butter and coarsely chopped onion. Fry until tender.

Beaver meat can also be cooked with eggplants, zucchini, cabbage, carrots, potatoes and other vegetables.

In a cast-iron cauldron, you can make pilaf with beaver meat.

It is also possible to cook in the oven using foil for better baking. Hot smoked beaver meat in the smoke of alder sawdust turns out well.

Beaver Liver and Tail Dishes

Beaver's tail tastes more like solid lard. You can cook a delicious soup from it or make a jellied meat.

Beaver's entrails: the liver and heart are considered a delicacy. The benefit of the beaver liver lies in the high content of biologically active substances and vitamins, mainly fat-soluble: A, E, D. In addition, properly cooked beaver liver is considered the most delicious dish that can be prepared from this animal.

The product is finely chopped and quickly fried in oil over high heat, stirring constantly. It cooks faster than meat, this is another plus of this dish.

Beaver meat consumption rates

Foods high in animal protein can be harmful to health if consumed too often and in large portions. Beaver consumption rates:

• children - up to 50 g;
• women - 100 g;
• men - 150 g.

Harm of beaver meat and contraindications

Eliminate the use of beaver meat should be those who have an individual intolerance to this product. Although beaver meat is considered hypoallergenic, the possible risk of developing allergies must be borne in mind so as not to harm yourself.

If there are serious diseases of the kidneys, liver, damage to the cardiovascular system, atherosclerosis, then beaver should be used with caution (especially in the presence of urolithiasis, cholelithiasis and vascular pathologies). Otherwise, you can seriously harm the body.

The meat of old animals (carcasses over 15-20 kg) can be harmful to health. In addition, it is tough and tasteless, especially if it is not prepared correctly yet.

How to choose and store beaver meat correctly

Only fresh young beaver meat should be chosen. It is advisable to buy from trusted sellers. This is important, because if the carcass of the animal lay in a trap for a long time, especially under water, then such meat will not only taste bad, but also harmful.

Store beaver in the refrigerator for 2 days. In the freezer, the shelf life is increased to 2-3 months.

Conclusion

The benefits and harms of beaver meat largely depend on its freshness and age. The taste qualities of bean meat dishes are determined by the rules of cutting and cooking. Beaver meat has a delicate taste and beneficial properties. The product is considered gourmet. Therefore, if there is an opportunity to taste a high-quality and well-prepared dish of young beavers, it will be beneficial and give gastronomic pleasure.