Canadian Slow Cooking Beaver Meat Recipe

When meat is cooked very slowly in restaurants at the lowest temperature, the process can take up to several days. The result is the most delicate dish. At home, this method is not practiced, however, even on a simple stove, you can achieve an amazing result. The beaver has fat deposits outside and between the muscles, just like in venison. Meat dries less quickly during cooking than venison, but faster than lean beef. Unlike venison, animal fat does not become rancid. However, it is advisable to remove surface fat

Ingredients

• beaver meat 1.5 kilograms;
• a liter can of tomato in its own juice;
• 500 milliliters of broth - chicken or beef;
• dried herbs - basil, oregano, thyme, garlic, 1/3 teaspoon of each type of red pepper flakes;
• 200 milliliters of white vinegar;
• 2 tablespoons of coarse salt

Directions

1. Rinse the meat, divide into 5-7 pieces and pat dry.
2. Prepare a baking bag. Mix vinegar with salt and pour into a bag.
3. Place the cuts of meat in the brine and marinate for up to 6 hours, turning the bag over every 30 minutes. The minimum time is 2 hours.
4. Then remove the meat and pat dry with paper towels. Pickled pieces will turn grayish in color.
5. Preheat a skillet over medium heat, put the tomatoes in their own juice, add half a liter of broth, spices and place the meat in this mixture.
6. You can cook under a lid over moderate heat so that the contents of the pan barely boil for 4-5 hours. It would be even better to increase the simmering time to 8 hours at a low temperature.
7. As a result, the fibers will become so delicate that they will simply disintegrate at the touch of a fork. There will be enough sauce left in the skillet to pour over the meat as it is served. Mashed potatoes are an ideal side dish, and a crispy bread from a private bakery that can be dipped in a thick sauce is the best addition.