Dutch Oven Beaver Roast

Low and slow cooking in the Dutch Oven is the perfect way to turn beaver into a delicious camp meal.

1 beaver hindquarter, 2 beaver backstraps, cleaned (~ 5 lbs)
1 lb carrots
1 lb onions
1 lb potatoes
½ cup vegetable oil
1 cup seasoned flour
1 beer
sea salt
black pepper, freshly ground

Dust the beaver in the seasoned flour. Set the meat aside to allow the flour to stick to the meat.

Dust the beaver meat in seasoned flour before browning it the Dutch oven. Dust the beaver meat in seasoned flour before browning it the Dutch oven.

Peel the carrots and onions, quarter the onions and halve or quarter the potatoes if you are using larger than fingerling size.

Heat the oil in the Dutch oven. I did this over the gas burner of our camp stove. Once the oil is hot, add the beaver meat. Allow to cook for two to four minutes, then flip and continue cooking until all sides are golden brown.

Add the potatoes, carrots, and onions. Season well with salt and pepper. Remember that you are seasoning several pounds of food, don't skimp. I used about a tablespoon of each.

Pour over the beer and place the lid on the Dutch oven. I used seven coals under my 12" Lodge DO, then placed an even dozen on top. After a couple hours of cooking, I replenished the charcoal with fresh briquettes, using my kitchen tongs to slide the new coals under the oven.

Rain kept us from having a campfire, so we cooked under our kitchen shelter. If you have a fire going, simply rest the Dutch oven in a bed of coals raked to the side of the fire and top with a few more. Replenish as the coals burn down.