Beaver in a caraway crust

The carcass of a beaver or nutria is good because it can be quickly and simply cooked whole, having obtained meat of excellent quality - juicy, tender, with a divine aroma and taste!

Ingredients

• 1 beaver carcass;
• 1 head of garlic;
• 3 teaspoons of cumin;
• 3 juniper seeds;
• ½ teaspoon thyme;
• black pepper and salt to taste.

Directions

1. Rinse the defrosted beaver. Pat dry with disposable towels.
2. Combine salt, pepper, crushed juniper and thyme in a small bowl. Cut the garlic cloves lengthwise into two, and the large ones into three parts.
3. Spread garlic over the meat. Rub the carcass with spices outside and inside. Sprinkle with caraway seeds evenly.
4. Wrap the beaver in 3 layers of foil. Bake in an oven preheated to 190 ° C for 1 hour on the lower level, then another 1 hour on the middle level. Remove the foil and leave to cook for another 30-40 minutes for a nice brown crust.
5. Serve with any side dishes and fresh vegetables.