Beaver tails and liver: why and with what to eat beaver. This exotic beaver meat: what are its benefits and harms? Interesting news about beaver meat, its benefits and harm to the body

When the husband in the family is the main breadwinner and passionately loves hunting, a variety of game always appears in the house. But what to do if he brought beaver meat from his next “walk”? Will this product be beneficial or harmful? Let's figure it out together.

Edible or inedible?

The first thing that interests a housewife who has received such a gift as beaver meat is whether it is edible or not. In fact, such game is not only edible, but also incredibly tasty. True connoisseurs claim that this meat is practically in no way inferior to pork or beef, in addition, it is an incredibly tender and juicy delicacy.

The peculiarity of the life of beavers is such that fat does not accumulate under the skin, but is distributed in even veins throughout all muscles. This plays an important role in the cooking process. When you fry, stew or bake beaver meat, it itself simmers in its own juices.

Liver is also highly valued in a beaver carcass. In terms of its value it is equal to goose liver. And animal tails in Catholic countries are equated to fish delicacies, and they are allowed to eat even during Lent.

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Real fresh beaver meat should be dark red, almost burgundy in color. In cooking, the carcasses of young animals that have already reached three years of age are especially valued. In addition, the weight of the animal is important. Ideally, a beaver whose body weight will not exceed 15 kilograms is suitable for cooking.

A sought-after delicacy

If you open cookbooks written several centuries ago, you can find many dishes made from beaver meat. It was served as a delicacy to the imperial table, on dinner parties and at balls. Almost everything was prepared from beaver meat: roasts, soups, pudding, aspic, and sometimes even desserts.

Today, in the countries of the post-Soviet space, the popularity of the product has subsided slightly, and it is extremely difficult to find a decent carcass on the market. But in Western European countries, beaver meat still costs fabulous money and is considered a most valuable delicacy.

What is especially valuable about this product, and is it possible to eat beaver meat? Nutritionists say that it is not only possible, but very necessary. And it is valued for its generous biochemical composition and low calorie content. So, 100 grams of the product contains:

proteins - 24 g;
fat - 5 g;
carbohydrates - 0 g.

The total value of the product is only 140 kilocalories.

Here's how the combination works useful substances:

Vitamin B, which is abundantly present in beaver meat, strengthens the structure of muscle tissue and helps maintain the functioning of the immune system at the proper level, especially during periods of exacerbation of chronic and seasonal diseases.
Athletes and dieters can replenish the necessary norm protein by eating some stewed or baked beaver meat. By the way, such nutrition will not harm your figure, since all beneficial substances will be absorbed by muscle tissue.
Polyunsaturated fats and omega 3 acids have a positive effect on the level of “bad” cholesterol in the blood, which becomes an advantage for diabetics and heart patients.
Amino acids, which are also included in beaver meat, are responsible for cell regeneration and internal rejuvenation of the body. By the way, according to some data, it is thanks to them that it is valued as effective remedy in the fight against cancer.

It has already been mentioned that fresh meat should be rich red in color. This shade of meat does not come out just like that. It's all about the many blood cells designed to saturate the animal's body with oxygen when beavers dive under water. You can even benefit from this. Fresh beaver meat is not only rich in red blood cells, but also rich in iron.

How to become a chef at an exotic restaurant?

If you suddenly have a piece of this delicacy in your kitchen, believe me, you are incredibly lucky. Even if you have never cooked beaver meat before, correct technique After frying and cutting, it will be extremely difficult to spoil the dish.

Of course, first of all you should turn your attention to the correct cutting of the carcass. This process is almost the main one. Particularly difficult for inexperienced housewives cause subcutaneous pouches - beaver jet. This is extremely useful product V folk medicine. It is widely used to treat gout, acute respiratory and viral infections, post-operative recovery and much more. But now we're talking about not about that.

Beaver jet - what is it and why is it so important to remove it correctly? Beaver musk or stream is an endocrine gland, thanks to which the animal produces a strong specific odor and marks its territory. This component of the carcass is unsuitable for cooking, and if it is not removed, then the meat itself will receive a sickly nasty sweetish taste. Therefore, first of all, we carefully cut off all visible subcutaneous bags and throw them away or leave them for preparing medicinal tinctures.

Then we take out the remaining internal giblets and cut the carcass into pieces. This is where it will be convenient for you. After this, soak the pulp for several hours in vinegar marinade and only now let’s start cooking. What you fry, boil or steam beaver meat with doesn’t really matter either. Any seasonings and additives that you use to cook pork, beef or rabbit will do. Ideal side dishes include: crushed potatoes, boiled rice or baked vegetables.

Beaver meat was highly valued in ancient times. It was served on the table of noble people and nobles. Today this delicacy is also highly prized for its delicate texture and pleasant taste. Since beaver carcasses are not sold in stores, like chicken or pork, for example, not everyone knows how to cook them. That is why “Popular about Health” wants to tell readers how to cook beaver meat, what its benefits and harms are for humans.

Beaver, meat - how to cook?

Beaver carcass processing

Beaver shish kebab

After pre-treatment carcass and its daily soaking, you can start cooking. We will make barbecue. To do this, you need to remove a thin layer of fat from the surface of the carcass and cut the meat into portioned pieces, the same as you make for pork skewers. What spices are best to take? Any to your taste - red pepper, ground black pepper, thyme, Provencal herbs, barbecue seasoning, coriander, oregano.

You will also need 100 g of vinegar or white wine and a lot of onions. For every kilogram of meat there are 3 heads. Cut the onion into rings. We dilute the vinegar in a liter of water, mix the meat with spices, add salt, and add the marinade. We put pressure on top and send it to marinate in the refrigerator for a day. We bake beaver shish kebab over burning coals, enjoying pleasant aroma smoke.

Beaver baked in a sleeve

Ingredients: beaver meat – 1 kg; garlic – 4 cloves; pork lard – 100 g; salt; ground black pepper – 1 tsp; any spices to your taste, salt.

After soaking the meat, we stuff it with lard and garlic, making small pockets in the flesh with a knife. You can make simple cuts and put thinly sliced lard and garlic into them. Salt the pulp and rub with a mixture of spices and herbs to your taste. Place it in a baking sleeve and put it in the oven for 1.5 hours. Set the temperature to 170 degrees. After waiting for the cooking time, cut the sleeve and let the meat brown in the oven for another 15 minutes. Serve unusual dish Can be served with any side dish. Now let's talk about the benefits of beaver meat dishes.

Which from beaver meat benefit?

The product we are discussing is a red, fibrous meat similar to beef. It tastes tender and juicy, reminiscent of something between turkey and pork. After careful research chemical composition It turned out that beaver meat is extremely useful. This product contains as many as 7 essential acids and 3 non-essential ones. There are many vitamins here - A, C, E, K, D and group B. In addition, beaver meat is valued for high content it contains micro- and macroelements - selenium, zinc, iron, magnesium, calcium, fluorine and potassium. The amount of protein in 100 g of product is about 24 g, while carbohydrates are practically absent, and fat in beaver meat is slightly more than 4 g. The calorie content of the product is only 156 kcal per 100-gram serving. For a person who wants to lose weight, there are also benefits from such food, because beaver meat is considered a dietary product.

Based on the chemical composition of beaver meat, we can conclude that beaver meat is extremely beneficial for humans. Antioxidants slow down the aging process, vitamin E helps maintain youthful skin. Consuming this product helps improve health in many ways - boost immunity, improve blood circulation and brain function, increase hemoglobin, strengthen teeth and bones, and get rid of excess fluid in tissues. The benefit of beaver meat is also its ability to improve the functioning of the nervous and cardiovascular systems. Due to the high protein content in beaver meat, it is recommended for little gourmets, only in boiled.

What harm is there from beaver meat??

Despite the many beneficial properties, some people are better off not eating beaver meat. For example, if you have kidney disease or gout, this is harmful. Eating protein foods can put additional stress on the kidneys and contribute to the formation of lactic acid in the joints. There may be some harm to beaver meat if it is consumed immediately after the slaughter of the animal, without resorting to soaking it, since it contains many enzymes.

Now, if you manage to catch a beaver while hunting, you will no longer have the question - what to do with it and what to cook from it? The main thing is to properly cut the animal carcass, remove the glands with the so-called beaver stream, gut and soak the product, and only then start preparing dishes. A delicious stew is prepared from beaver tails, and cutlets, chops, kebabs, goulash, baked and fried are made from its pulp. For humans, beaver meat is very useful, if, of course, contraindications are taken into account.

Among which we can highlight not only pork, beef, lamb and poultry. Gourmets have long tried venison, horse meat, elk and even beaver!

How is beaver meat useful, how edible is it or not, and is it often worth eating? The fact is that the natural habitat, plant food and active image life make the meat of the animal juicy and tender, permeated through with the finest fatty veins, and that is why it is so highly valued, especially when it comes to young beavers up to five years old and weighing less than 15 kg.

Chemical composition and nutritional value

Consumer interest in an unconventional source of animal protein has prompted a more thorough analysis of the product. Nutritionists have established that beaver fibers contain:

The meat contains a high content selenium, potassium and phosphorus, as well as vitamin C. According to the amino acid composition, beaver meat includes 7 essential acids and 3 conditionally irreplaceable.

The nutritional value beaver meat per 100 g of product:

The product provides the following impact:

antioxidants found in meat have a rejuvenating effect on the body, preventing its premature aging;
restores cellular respiration;
improves condition skin, hair and nails;
provides effective support to the body from the inside in the treatment of psoriasis, eczema and neurodermatitis;
is an excellent prevention of kidney disease and helps normalize their functions;
thanks to the fatty layers, it helps to improve the condition of respiratory diseases;
prevents the occurrence of stones in the kidneys and gall bladder;
prevents the development of anemia;
strengthens nervous system, normalizing the work of the heart muscle and heart rhythm;
improves blood circulation and brain activity;
prevents the occurrence of eye diseases and restores visual acuity;
strengthens bones, teeth and joints, restores coordination of movements;
helps improve the process of hematopoiesis, the formation of enzymes and hormones;
prevents the accumulation of fluid in the body and reduces swelling.

Nutritionists point out that refusing to eat meat can lead to loss of strength, apathy and drowsiness, often these phenomena are accompanied by shortness of breath, rapid heartbeat and general malaise. According to some studies, amino acid deficiency can lead to the development of depression.

Harm and contraindications of beaver meat

Eating meat every day can cause harm to the body, since it will be difficult for the intestines to cope with big amount protein breakdown products.

chronic diseases of the renal system;
severe diseases of the heart muscle.

You should be especially careful when consuming food that does not have hygienic certification and documents confirming its safety. In addition, due to the presence of its own enzymes in the product, the use of fresh meat within a few hours after slaughter undesirable.

Beaver consumption rates

Doctors have found that the norm of proteins in the human diet is no more than 45 g for women and maximum 50 g for men. For children, the recommended amount of protein component varies from 50 to 100 g depending on the age of the child. On average, this is a piece of meat equal to 100 g for women and approx. 150 g for men. Pediatricians do not recommend giving it to children whole pieces due to insufficiently formed teeth. The best way– twist the boiled product until it becomes mushy. At the same time, it is important to combine heavy meat foods with lighter vegetable foods - greens and vegetable side dishes.

How and with what is the best way to cook beaver meat

Since ancient times, boron meat has been the most valuable delicacy- it was served on the table of kings and high nobility. It not only has the most delicate taste, but also has a beneficial effect on the gastrointestinal tract, effectively removing waste and toxins and stimulating intestinal motility. And also by normalizing metabolism, it improves the processes of breakdown of proteins, carbohydrates and fats in food. In addition, the mineral complex helps improve the production of your own digestive enzymes and regulates bile secretion.

Beaver meat has specific taste, mainly related to the plant diet of the animal and its habitat. Among recipes Beaver meat preparations include first and second courses: shish kebab, roast, cutlets, meatballs and chops. A special delicacy is beaver tail stew. Properly cooked meat is tender and juicy, it goes well with many:

How to soak and cook beaver meat?

It is not recommended to eat protein components and. It will also be superfluous to add cooking fat when cooking, since beaver lard, when rendered from the meat, prevents the dish from burning. Beaver meat can be marinated before cooking, avoiding large amounts of salt and vinegar, and be sure to remove all films. Animal meat rich in biologically active elements, and, if consumed within reasonable limits, it is completely digested, without clogging the intestines and helping to normalize weight.

Features of product selection

It is believed that old beavers are tougher and drier, and the most delicious meat is from young females. IN summer season animal carcasses are fattier, and the fat layers are evenly distributed between the fibers. Good meat of dark red color, with thin hollow bones.

When purchasing a product in a retail chain, it would be useful to inquire about the availability of a quality certificate and hygiene certificates.

Storage conditions

Meat products are not recommended to be kept at room temperature longer 3-4 hours. Short-term storage of beaver meat in the refrigerator is allowed from 0 to 4 °C within two days. IN freezer meat can be stored in small pieces in separate bags for three months.

The beaver brings benefits not only in the halls of the forest, but also, being an outlandish product nutrition can significantly improve the functioning of the body and many of its organs. The special structure of the muscle fiber gives rise to the process easy cooking and fast, without requiring high temperatures.

Probably, few people know that many dishes can be prepared from beaver meat. Since ancient times, this meat has been valued for its usefulness and nutritional value; in ancient times it was used for medicinal purposes and for preparing treats.

So how to cook beaver meat? This is a serious issue that requires careful consideration. However, in order to know how and what can be prepared from beaver, you should familiarize yourself with the properties of its meat.

Useful properties and taste characteristics of beaver meat

Beavers mainly eat plant foods, so their meat is high in nutrients. In addition, beavers themselves are well-fed animals that lead an active lifestyle. Therefore their meat has low level fat, which is distributed evenly throughout the carcass.

In appearance, the meat is similar to beef. The only difference is the bright red color. This difference is explained by the high oxygen content in muscle tissue. By content mineral elements, vitamins and nutrients, it is in many ways superior to even some traditional types meat.

The healthfulness of meat lies in high level content of useful substances:

vitamins B and C;
amino acids - arginine, alanine, aline, histidine, aspartate, glycine, isoleucine, glutamic acid, lysine, leucine, methionine, serine, proline, threonine, phenylalanine and tyrosine;
minerals of calcium, magnesium, phosphorus, sodium, selenium, iron and potassium salts;
it is a source of hemoglobin;
4.8% consists of fat, 24% protein.

The taste of the meat has very unusual qualities.. Individuals whose weight is less than 15 kg have a special taste; older and heavier ones have low taste qualities. Beaver meat tastes similar to goose or hare.

Preparing the beaver for cooking

Before you cook beaver meat, it is necessary to properly process it, since if improperly processed, the meat will have an unpleasant taste.

The first step is to drain all the blood;
Be sure to remove the stream. If you don't do this, the meat will taste sweet;
Extreme care must be taken when removing the jet. If you damage it during the cutting process, the meat will acquire an unpleasant and bitter taste;
Wash your hands thoroughly, then proceed to remove the skin;
The skin must be removed carefully. Do not touch the meat with your hands, as the extract from the stream may get on the skin;
After this, we clean the giblets and rinse them;
Finally, you need to soak the meat for 24 hours.

Now you can start preparing beaver dishes. We offer you the following recipes.

Methods for preparing beaver meat

Baked meat in the oven

You will need the following:

beaver;
one lemon;
100 grams of lard;
potatoes – 6-8 pcs.;
2-3 onions and carrots;
head of garlic;
50 gr. butter;
spices and salt.

For the sauce you need to take:

1 bunch of parsley;
50 ml sour cream.

Preparation:

The cut beaver should be soaked in cool water. Add chopped lemon and salt. Leave it for a day.
After the beaver meat is soaked, you should take it out and chop it into small pieces.
Also cut into small pieces lard, add to the beaver meat.
Finely chop the garlic and add it to the meat, mix well.
Transfer everything into a baking dish.
Melt it down butter in a frying pan. Then add a pinch of black pepper and 30 grams of salt. Mix everything and pour into the mold.
Place the pan with the ingredients in a preheated oven.
After 20 minutes of baking, pour a glass of cold water into the form with the meat and put it back in the oven to bake.
Peel the potatoes and then cut them into large slices.
Peel the onion and cut it into rings.
Peel and cut the carrots into slices.
After 50 minutes, take out the form with meat and place slices of vegetables on top.
Leave the vegetables to bake for 40 minutes. At this time, you should water the vegetables with the resulting juice.
Next, prepare the sauce. Mix sour cream with the juice that formed during baking of meat and vegetables.
Next, finely chop a bunch of parsley and add it to the mixture of sour cream and juice.
Pour the entire mixture into metal pan, place on the stove. Boil until boiling.
Pour the prepared sauce over the meat and vegetables.

Beaver tail soup

Before preparing the beaver tail, you need to take the following ingredients:

water – 500 grams;
beaver tails – 3 pcs.;
rice – 200 gr.;
vinegar – 150 gr.;
black pepper and salt;
one onion.

Preparation:

Beaver tails should be peeled and cut into medium pieces.
Place in a medium container, add a small amount of water and a cup of vinegar. All liquid must completely cover the tails. Leave to soak for 8 hours.
After this, drain the liquid from the tails, add 2 cups of water, and put on fire.
Peel and cut the potatoes into medium cubes. Pour the tails into the pan.
15 minutes after boiling, add rice.
Boil until done. Add ground black pepper and salt.
Before serving, you can add tomato paste and any spices to the soup.

Stewed beaver in sour cream

Before you prepare tasty beaver stew in sour cream, you need to take the following ingredients:

800 gr. beaver meat;
one lemon;
300 ml sour cream;
150 gr. butter;
onion- 2 pieces;
head of garlic;
2 apples;
vegetable oil;
300 grams of carrots;
5 sprigs of thyme;
ground black pepper, salt.

Preparation:

The meat must be thoroughly processed and washed, removing all excess films and veins. Next, cut into medium pieces.
You should peel the garlic and set aside a couple of cloves. Finely chop the rest with a knife.
Place the meat in a medium container, add garlic and sprinkle with lemon juice. Salt well and pepper. Leave to marinate for 4 hours.
Peel the onions and carrots and cut them into large pieces.
Place onion and butter in a frying pan. Fry until done.
Next, add a pinch of ground black pepper to the roast and set aside.
Place a medium cauldron on the stove, pour in vegetable oil, lay out the marinated meat, and fry a little.
Next, add the carrot pieces and fry for 15-20 minutes.
After this, add the onion and pepper and fry for another 15 minutes.
Then peel the remaining apples and garlic cloves. Cut into medium pieces.
Mix the contents of the cauldron well and leave to simmer for 10 minutes.
After this, add pieces of garlic and apples. We also add thyme sprigs. Stir and simmer for 7 minutes.
At the end, pour in sour cream and simmer for 20 minutes.
Serve ready dish Can be served with a side dish of boiled potatoes.

Their beaver shish kebab

You can also cook beaver at home in the form of a shish kebab. To do this you need to take the following ingredients:

5 kg of beaver pulp;
100 ml apple cider vinegar;
7 onions;
lemon juice;
water;
salt and spices: cumin, black pepper, ginger.

Preparation:

The meat should be pre-soaked. This will make it more tender, soft and juicy.
Cut the meat into medium pieces and place in a container.
Salt everything, add spices - cumin, black pepper, ginger; mix everything well.
Peel the onions and grate them on a medium grater. We put it in the meat.
Fill everything with water and apple cider vinegar.
Marinate it for 2-3 hours.
Next, grill the shish kebab. During the frying process, you can sprinkle lemon juice a couple of times.

Benefits and preparation of beaver fat

Beaver fat is very beneficial for the body. It is used for cleaning harmful substances, with the help of which many infectious diseases are also treated.

Beaver fat is used to treat the following diseases:

for pathologies of the intestines and stomach;
during diseases of the respiratory system;
skin tissue disorders and skin diseases;
urological and gynecological diseases;
joint diseases resulting from injuries, stretch marks, bruises, injuries;
with a decrease in immunity occurring due to exhaustion and physical weakness.

In addition, beaver fat is often used in cosmetology.. It is included in many creams. Such creams help remove flaking, dryness, make the skin elastic, and smooth out all wrinkles.

How to prepare fat yourself? The most simple recipe The preparation is as follows: put the beaver fat in a metal container, then heat it over medium heat. The resulting fat can be stored in the refrigerator.

Results

Beaver meat is actually very healthy and nutritious product, which is different excellent taste. In addition, it is easy to prepare it yourself, you just need to carry out correct processing. Otherwise, the meat will have an unpleasant taste.

Components of beaver meat such as fat and flow are beneficial for the body. Be sure to use them in your cooking. medicinal products, which will be useful to you for the treatment of many ailments.

First, a little about choice.

meat won't be cheap.

Composition and calorie content

their fat content is low

Meat is low in calories

contains a lot of iron, which prevents anemia, promotes the creation of nerve impulses and maintains normal activity of the thyroid gland;
rich in potassium, which has a beneficial effect on the condition of the heart and blood vessels, maintaining proper water balance;
fatty acids in the composition prevent the appearance of atherosclerotic plaques on the walls of blood vessels and improve the activity of the heart;
meat also contains selenium, which significantly reduces the risk of cancer, prevents cells from being destroyed, and improves the absorption of fat-soluble vitamins;
phosphorus in the composition improves metabolism, maintains acid-base balance, protects teeth and bones;
the product contains important amino acids that strengthen immune system and cleanse the body of toxic components;
regular use Beaver promotes the normal functioning of the nervous system and improves mental activity, improves memory and concentration.

For older people

serious heart disease;

And here .

Use in cooking

Before cooking the meat,

Beaver in the oven

Preparation

Tail soup

Ingredients

Preparation

Zrazy with mushrooms

It has few contraindications

Eating delicious food is one of the main human joys. Therefore, it is not surprising that ascetics who deprived themselves gastronomic delights, gradually renounce life. Of course, no one is calling for you to go all out and indulge in excesses, but some stereotypes in the field of food prevent you from making discoveries. For example, is it possible to eat beaver meat? Or a bear? Will the snake's meat become poisonous?

What does the average person know about beavers? Surely, dams, sharp teeth and the fluffy skin of animals, so cute in their hard work, will come to mind. The beavers themselves good season quite well-fed, and their meat is prized among experienced hunters. The dark red color of the meat is characteristic, which is imparted by an excess of blood cells that retain oxygen. Therefore, beavers can stay under water for a long time.

Why eat beaver?

Well, protein is a building material on the basis of which muscles are formed, a person becomes stronger and more resilient. If you understand the benefits of beaver meat, then first of all you need to highlight the 20% protein content in its composition. A young beaver carcass tastes much fresher and richer. The meat tastes like goose, only less fatty. Processing meat makes it possible to soften the specific odor or completely eliminate it through smoking.

Benefits for the body

Cutting the musk gland can reduce beneficial features. Beaver meat will acquire a specific taste and smell. By the way, if the musk gland is not cut out, the meat will be sweetish and relatively tough. Many lovers of beaver meat note its excellent quality and some similarity to rabbit, turkey or even pork. At first glance, beavers seem small, but they have a lot of meat. At the same time, it is darker than beef, and the bones are very thin and hollow inside.

Unusual delicacy

To add flavor, the meat is marinated in lemon juice and spices. In order not to lose its beneficial properties, beaver meat should be cooked at medium temperatures and with minimum quantity oils The meat absorbs the aroma of vegetables well, so before cooking beaver meat, it is recommended to prepare the cutting of carrots, onions and other aromatic vegetables, which to put in cast iron cauldron where pieces of meat will be stewed.

What do the superstitions say?

Hunters never tire of praising their beneficial properties; Beaver meat is especially nutritious in summer, since beavers feed on aquatic plants and their meat is enriched biologically active substances. The health benefits of consuming such meat are very high. But, despite all this data, the percentage of beaver production remains below normal, and the animals have colonized the rivers and caused flooding of the territories. In addition, the animals themselves can fend for themselves, as one beaver proved in the spring when it attacked and bit a pensioner.

What parts of the beaver are edible?

Not for everyone

No specific smell, a minimum of foreign inclusions and maximum freshness of the meat - these are the main points that require the buyer’s attention. The price of gourmet meat cannot be low. Just a few years ago, roe deer and hare meat was estimated at 600-800 rubles per kilogram. Beaver meat is not inferior to hare and rabbit meat in terms of nutrition and taste, but at the same time it is highly environmentally friendly and oxygen content, so it costs 100-200 rubles more. Beaver tails, so popular in America, contain B vitamins and unsaturated fatty acids.

Beaver meat - benefits and harm, rules for selection and storage

Today, an increasing number of products are becoming available to a wide range of consumers.

If you wish, you can now even try beaver meat, but just a few years ago this was a privilege only for hunters and their relatives.

Having overcome the fear of the new and unknown, as well as concerns about the quality of meat, the opportunity arises to discover an unusual, tasty and nutritious product.

Experts often compare the taste of a wild animal with pork and rabbit, but it is still unique in terms of gastronomic qualities and chemical composition. In terms of its valuable qualities, the raw material surpasses many well-known types of meat.

Composition and nutritional value of beaver meat

Clean natural habitat, active lifestyle and food consumption plant origin- these are the main reasons that beaver meat is soft, tender and juicy.

Moreover, the product is literally permeated with a thin layer of fat, which increases its nutritional value.

These factors have a positive effect not only on the gastronomic characteristics of the preparations, but also on their composition.

Nutritionists pay special attention to the presence of such substances in beaver meat:

Vitamins A, groups B, C, D, E and K.
Minerals potassium, phosphorus, calcium, magnesium, sodium, selenium, iron.
Amino acids, including 7 essential ones.
Organic acids.
Cellulose.
Zola and alimentary fiber.
Natural alcohols.
Enzymes.

In addition to this set chemical elements and compounds, it is worth noting the almost complete absence of carbohydrates in beaver meat and the low calorie content of raw materials - 152 units per 100 g of product.

All of the listed components are perfectly absorbed by the body and do not create any problems with digestion.

By including beaver meat in your diet, you can quickly get rid of excess weight and not provoke a deficiency of vitamins and minerals in the body.

Beneficial properties of beaver meat

Nutritionists can spend hours listing the valuable qualities of beaver meat and arguing for its inclusion in the menu. With regular use of a properly prepared product, you can count on the following results:

The body receives protein, which, although easily digestible, is still of animal rather than plant origin.
The abundance of antioxidants has a positive effect on the condition of all body tissues. This allows you to preserve their youth and functionality.

Beaver meat contains a lot of iron, which is necessary for the treatment and prevention of anemia. This element also supports the functioning of the thyroid gland and takes part in the creation of nerve impulses.
High levels of potassium ensure excretion from the body excess liquid. And this is the key to normal heart function and maintaining water balance.
The benefits and harms of beaver meat are also due to the presence of fatty acids. If you do not abuse the product, it will have a stimulating effect on the heart and reduce the likelihood of cholesterol plaques forming on the walls of blood vessels.

Beaver meat contains a lot of very valuable trace elements - selenium. It protects cells from the destruction of their DNA, reduces the likelihood of developing cancer, and prevents premature aging of tissues. It is also necessary for the complete absorption of fat-soluble vitamins.
Regular consumption of beaver meat dishes strengthens the immune system, maintains acid-base balance, prevents the development of caries and bone tissue destruction.
Under the influence of substances contained in exotic beaver meat, toxins, waste and other harmful compounds are more actively removed from the body.
In a positive way unique product also affects the state of the nervous system. It improves concentration, strengthens memory, and increases performance.

Eating beaver meat internally has the best effect on your appearance. People who rely on unusual dishes note strengthening of nails, active hair growth, cleansing and increased elasticity of the skin. But a complete refusal of meat can cause depression, an eternally bad mood and a general deterioration in well-being.

Harm and danger of beaver meat, contraindications

Beaver meat, rich in proteins, amino acids and a variety of substances, can harm the body if consumed in abnormal quantities. You should not eat beaver meat daily or in large portions. The digestive organs may not cope with a huge amount decomposition products that are formed during product processing.

Here are a few more important points things to remember when introducing beaver meat into your diet:

It is contraindicated in chronic kidney disease.
You should not use the product if you have serious heart problems.
Beaver meat should be removed from the diet during periods of exacerbation of gastrointestinal diseases.

You also need to remember that the beaver is a wild animal. Eating meat that is not accompanied by a quality certificate can cause botulism infection. Experts recommend that even proven meat be subjected to thorough inspection. heat treatment.

Rules for processing and preparing beaver meat

Beaver meat is not only valuable product, but also a delicious delicacy. It extremely rarely provokes allergies and is perfectly accepted by the human body, despite its animal origin. All parts of the carcass can be eaten, even the tails. In progress culinary processing products, you need to remember the following nuances:

Although the product is dietary, all parts of the carcass are covered with fat. This allows you to count on the fact that during the cooking process it will acquire a pleasant taste, and juiciness and tenderness will be distributed evenly.
Skinless beaver tails make an excellent base for broth. Liver makes wonderful things independent dish Moreover, the component does not require pre-soaking.
Beaver meat must be soaked in water for at least 24 hours before processing. cold water. During this period it needs to be changed at least 3-4 times. Even at the moment of butchering the carcass, the musk gland is cut out, with the secretion of which the males mark their territory. If you forget about this point, the dish will turn out tough and bitter.
The ingredient is baked without adding oil or fat. Due to the special texture of the fibers, 40 minutes of heat treatment will be quite enough. Do not overexpose the product, because of this it may lose its charm.
The best way to cook beaver is with celery, onions and carrots. The preparation will absorb their aroma and become even tastier.
Old beaver meat should first be marinated and removed from all films. Then it will be quickly digested and will not linger in the intestines. When marinating, we use aromatic components to a minimum so as not to overwhelm discriminating taste meat.

The nutritious product can be combined with the most different ingredients and side dishes. It should not be served only with legumes; the digestive organs will not like such a heavy combination. But the presence of garlic, onions, any fresh or steamed vegetables, greens and sour fruits will help highlight the beauty of beaver meat.

It is recommended to buy exotic products in the summer months. Then it will definitely turn out to be softer and juicier, and the fat will be distributed evenly. Quality products have a rich wine color, which is even darker than beef. The animal's bones are thin and hollow. The presence of an unpleasant or pronounced odor in the meat is not allowed.

The meat of female beavers is considered more tasty and healthy. The younger the individual, the better. Delicacy products cannot be cheap, so the low cost and lack of certificates for the products should be alarming.

If you keep beaver meat at room temperature, then after 3.5 hours it will become unusable. The product is stored only in the refrigerator, where it can be kept for up to 2 days. The shelf life will increase to 3 months if the carcass is butchered, cut into pieces, placed in plastic bags and put in the freezer.

Having examined the composition of the product, experts set its consumption rate at 50-100 g for children, 100 g for women and 150 g for men.

IN small quantities Products are approved for use during pregnancy and lactation. The abundance of minerals, amino acids and vitamins in its composition has a beneficial effect on the condition of the fetus.

And the abundance of selenium in the ingredient prevents the risk of a child developing congenital pathologies.

Source: http://PolzaTeevo.ru/myaso/myaso-bobra.html

The benefits and harms of beaver meat for humans, as well as tips on how to cook while maintaining beneficial properties

A person consumes a lot of types of meat, and this is not only the usual poultry, pork, beef and lamb. Gourmets actively try horse meat, venison, elk and even beaver.

The latter can be considered truly exotic, but those who have tried it claim that it is incredibly juicy and tender, especially when it comes to young beavers.

But we need to understand in more detail the benefits and harms of beaver meat for humans, whether it is worth consuming it and how to do it correctly.

First, a little about choice. It is better to buy beaver meat in the summer. At this time, it is fattier, and the fat is distributed evenly between the fibers.

Quality beaver has a wine color, darker than beef, and the bones are thin and hollow. Not allowed bad smell and foreign inclusions.

Female beavers have the most tender meat. Old animals should not be consumed, as they are dry and tough.

When purchasing a product, be sure to view the veterinary certificate and quality certificate.

Also note that high-quality gourmet food meat won't be cheap.

Composition and calorie content

Interest in this source of animal proteins is explained by its rich composition. So, beaver fiber contains vitamins A, C, vitamin D, E, K, group B.

Many minerals such as calcium, potassium and magnesium, phosphorus, iron, selenium, sodium, valuable amino acids, organic acids, fiber, dietary fiber, enzymes.

The meat is especially rich in selenium, phosphorus, potassium and vitamin C. It contains seven essential amino acids and three conditionally irreplaceable.

100 grams of product contain 152 kcal, 24.1 g of protein, 4.7 g of fat and 0.1 g of carbohydrates.

Is beaver meat good for humans? Due to the fact that meat has little fat and almost no carbohydrates, it can safely be considered dietary product .

Health Benefits

Beavers eat only plant foods, so their fat content is low, and it is evenly distributed throughout the carcass.

Meat is low in calories, contains a lot of healthy protein and little fat and carbohydrates, so it is suitable for those who are watching their figure.

In addition, the product has the following beneficial properties:

saturates the body with protein, without which the normal construction of cells and muscles is impossible;
includes many antioxidants that prolong youth and provide prevention of a number of diseases.

contains a lot of iron, which prevents anemia, promotes the creation of nerve impulses and maintains normal activity of the thyroid gland; rich in potassium, which has a beneficial effect on the condition of the heart and blood vessels, maintaining the correct water balance in the tissues; fatty acids in the composition prevent the appearance of atherosclerotic plaques on the walls of blood vessels and improve the activity of the heart; meat also contains selenium, which significantly reduces the risk of cancer, prevents cells from being destroyed, and improves the absorption of fat-soluble vitamins; phosphorus in the composition improves metabolism, maintains acid-base balance, protects teeth and bones; the product includes important amino acids that strengthen the immune system and cleanse the body of toxic components; Regular consumption of beaver meat promotes the normal functioning of the nervous system and improves mental activity, improves memory and concentration.

There are many others included useful vitamins and minerals that have a beneficial effect on the condition of hair, skin, nails, and teeth.

What is useful for humans: men and women, children, pregnant women, the elderly

Let's look at the benefits of beaver meat and how beaver meat can affect different categories persons

Meat is good for adult men and women with him moderate consumption. Being a source of many valuable substances, it strengthens the body, saturates it with protein and other necessary components, and prevents many diseases.

Product in reasonable quantities may be present in the diet of pregnant and lactating women. It will saturate the fetus or baby with everything necessary for normal development.

Another advantage is that beaver meat is not capable of causing allergies. Another reason to eat this meat to the expectant mother – a large number of it contains selenium.

This component helps prevent congenital pathologies and early diseases in the baby, and it protects the woman from diseases of the reproductive system.

All of the above is also true for children. If the meat is of high quality, you can sometimes give it to children so that their body receives a lot of essential substances. Beaver will ensure normal growth and improve mental and physical activity.

For older people, in addition to general beneficial properties, the value is that meat will help them prevent many age-related diseases, including diseases of the cardiovascular system, problems with joints and bones.

Potential dangers and contraindications

Speaking about the benefits of beaver meat, one cannot fail to mention the possible harm.

Beaver meat should not be consumed in large quantities on a daily basis.. Otherwise, the digestive organs may not be able to cope with a large amount of protein breakdown products.

Very fresh meat can cause harm to the body.– less than eight hours after slaughter, since it still contains active enzymes.

Much depends on the quality of the product. Cases of such severe food poisoning like botulism, which can lead to fatal outcome. This was due to the consumption of self-caught beaver.

You cannot eat meat that does not have a quality certificate. and other documents confirming its safety.

The product has few contraindications, and they are as follows:

chronic kidney disease;
serious heart disease;

diseases gastrointestinal tract in acute stages.

Beaver meat should not be eaten every day– a couple of times a week will be enough. You also don't need to eat the product in too large quantities.

The daily norm for women is 100 grams, for men – 150 grams. Children should not consume more than 100 grams of this protein source per day.

In addition, since their teeth are not sufficiently formed, it is not recommended to give them whole pieces. It is better to twist the boiled meat until it becomes mushy..

It is better to combine heavy meat foods with lighter ones- vegetables and herbs. In general, beaver meat goes well with many ingredients.

These are onions and garlic, others are raw and vegetable stew, lemon, sour apples, greens, various spices, potatoes, cereals, especially buckwheat.

To give the dish spicy aroma it can be served with a sauce made from garlic, sour cream, spices and chopped apple.

And here It is not recommended to combine beaver meat with legumes and other protein products.

Please note that at room temperature meat product spoils in 3.5 hours. You can store it in the refrigerator for up to two days.

For more long storage you can cut the carcass into pieces small size , place in plastic bags and seal in the freezer. In this form, the product is able to retain all its properties for three months.

Use in cooking

Beaver meat can be cooked in different ways: bake, boil, fry, stew. All parts can be used, including the tails.

Although beaver meat is dietary, fat is evenly present throughout the carcass. Therefore, during the cooking process it becomes tender and acquires a pleasant taste.

Liver is also easy to heat treat, which does not need to be soaked and supplemented with other ingredients. You can use the skinless tails to make broth.

Before cooking the meat, You need to soak it in cold water for 24 hours. In this case, you need to drain it 3-4 times and pour a new one.

When baking or frying beaver meat, do not add oil. The lard that is rendered from it will act as fat.

She has a special muscle fiber structure, so it’s too You don’t need to cook it for a long time – usually 40 minutes is enough. Can be cooked with vegetables. The dish will absorb their aroma and become even more piquant.

To improve the taste of the dish, you can pre-marinate the meat using seasonings and vinegar or lemon and salt. It is also worth removing films: pure form Beaver meat is very easily digested and does not linger in the intestines.

We offer a couple of recipes for its preparation.

Beaver in the oven

You will need: one carcass, 100 grams of lard, three onions, three carrots, lemon, eight potatoes, 50 grams of butter, a head of garlic, salt and pepper to taste. For the sauce: a spoonful of rich sour cream, a bunch of parsley.

Preparation: The meat should be soaked overnight in a solution of lemon and salt. Then it is chopped with lard and garlic and placed on a baking sheet. Pour a mixture of melted butter, a couple of tablespoons of salt and half a spoon of pepper over it.

Place the baking sheet in the preheated oven and bake for an hour. After 20 minutes, add a glass of cold water.

Ten minutes before cooking, remove the meat and place the chopped in large pieces vegetables. Do not forget to water them with the resulting juice during the remaining time.

To prevent the tails from going to waste, you can make a tasty and satisfying soup from them.

Ingredients: four tails without skin, two tablespoons of salt, large onion, spoon ground pepper, cup rice cereal, 4 liters of water.

Preparation: First remove the skin from the tails, cut them into pieces, soak them in vinegar solution, placing in an enamel container, pour a cup of vinegar and water so that it completely covers the pieces.

Leave to marinate overnight. The tails are then removed and rinsed cold water. Then place them in a saucepan, add water and let it boil, then add rice, salt, spices and chopped onions, cook for 30 minutes.

At the end of cooking, you can also add tomato sauce, parsley, and celery to the soup.

Zrazy with mushrooms

Beaver zrazy with mushrooms, video recipe:

Is it used for weight loss

Low in fat, rich in protein and virtually devoid of carbohydrates, it meat is a wonderful dietary product. Don't be afraid to include it in your diet when losing weight.

In addition, cooking it does not involve the use of additional fats, so the calorie content does not increase much. Easily digestible beaver meat can be eaten even at night– it’s almost impossible to gain weight from it.

Beaver meat is loved by many gourmets for a reason. Except unique taste it is good for our health and beauty.

It has few contraindications, but the benefits are enormous, of course, provided that you choose the right product and consume it in moderation.

Source: http://foodexpert.pro/produkty/myasnye/bobryatina.html

About the benefits and harms of beaver meat

Humanity eats many types of meat, including not only pork, beef, lamb and poultry.

Gourmets have long tried venison, horse meat, elk and even beaver!

How is beaver meat useful, how edible is it or not, and is it often worth eating? The fact is that the natural habitat, plant food and active lifestyle make the meat of the animal juicy and tender, permeated through with the finest fatty veins, and that is why it is so highly valued, especially when it comes to young beavers up to five years old and weighing less than 15 kg.

Chemical composition and nutritional value

Consumer interest in an unconventional source of animal protein has prompted a more thorough analysis of the product. Nutritionists have established that beaver fibers contain:

vitamins – A, retinol, B1, B2, B3, C, D, E, K;
micro- and macroelements – potassium, calcium, phosphorus, iron, selenium, sodium, magnesium;
amino acids – arginine, valine, histidine, isoleucine, leucine, lysine, methionine, threonine, phenylalanine, tyrosine, alanine, glycine, glutamic acid, proline, serine;
ash;
organic acids;
cellulose;
alimentary fiber;
alcohols;
cholesterol;
enzymes.

The nutritional value beaver meat per 100 g of product:

proteins ~ 24.1 g;
fats ~ 4.7 g;

carbohydrates ~ 0.1 g;
energy value ~ 152 kcal.

Through laboratory research, it was found that meat contains almost "zero" carbohydrate content, and also installed low calorie content product, which makes it suitable for dietary nutrition.

The product provides the following impact:

antioxidants found in meat have a rejuvenating effect on the body, preventing its premature aging;
restores cellular respiration;
improves the condition of the skin, hair and nails;
provides effective support to the body from the inside in the treatment of psoriasis, eczema and neurodermatitis;
is an excellent prevention of kidney disease and helps normalize their functions;
thanks to the fatty layers, it helps to improve the condition of respiratory diseases;
prevents the occurrence of stones in the kidneys and gall bladder;
prevents the development of anemia;
strengthens the nervous system, normalizing the functioning of the heart muscle and heart rhythm;
improves blood circulation and brain activity;
prevents the occurrence of eye diseases and restores visual acuity;
strengthens bones, teeth and joints, restores coordination of movements;
helps improve the process of hematopoiesis, the formation of enzymes and hormones;
prevents the accumulation of fluid in the body and reduces swelling.

Harm and contraindications of beaver meat

Eating meat every day can be harmful to the body, since it will be difficult for the intestines to cope with a large amount of protein breakdown products.

chronic diseases of the renal system;
severe diseases of the heart muscle.

You should be especially careful when consuming food that does not have hygienic certification and documents confirming its safety. In addition, due to the presence of its own enzymes in the product, consumption of fresh meat within a few hours after slaughter undesirable.

Beaver consumption rates

On average, this is a piece of meat equal to 100 g for women and approx. 150 g for men. Pediatricians do not recommend giving children whole pieces due to insufficiently formed teeth. The best way is to twist the boiled product until it becomes mushy.

At the same time, it is important to combine heavy meat foods with lighter vegetable foods - greens and vegetable side dishes.

How and with what is the best way to cook beaver meat

And also by normalizing metabolism, it improves the processes of breakdown of proteins, carbohydrates and fats in food. In addition, the mineral complex helps improve the production of your own digestive enzymes and regulates bile secretion.

A special delicacy is beaver tail stew. Properly cooked meat is tender and juicy, it goes well with many foods:

It is not recommended to eat protein components and legumes. It will also be superfluous to add vegetable oil or cooking fat when cooking, since beaver lard, rendered from the meat, prevents the dish from burning.

Beaver meat can be marinated before cooking, avoiding large amounts of salt and vinegar, and be sure to remove all films.

Animal meat rich in biologically active elements, and, if consumed within reasonable limits, it is completely digested, without clogging the intestines and helping to normalize weight.

It is believed that old beavers are tougher and drier, and the most delicious meat is from young females.

In the summer season, animal carcasses are fattier, and the fat layers are evenly distributed between the fibers. Good meat of dark red color, with thin hollow bones.

When purchasing a product in a retail chain, it would be useful to inquire about the availability of a quality certificate and hygiene certificates.

Storage conditions

It is not recommended to keep meat products at room temperature for longer 3-4 hours. Short-term storage of beaver meat in the refrigerator is allowed from 0 to 4 °C within two days. In the freezer, meat can be stored in small pieces in separate bags for three months.

Beaver is beneficial not only in the forest, but also, being an outlandish food product, can significantly improve the functioning of the body and many of its organs. The special structure of muscle fiber makes the cooking process easy and fast, and does not require high temperatures.

Source: http://www.davajpohudeem.com/pitanie_dlia_pohudeniya/svoistva_produktov/myaso/bobra-polza-i-vred.html

Beaver meat: beneficial properties. Can you eat beaver meat?

Eating delicious food is one of the main human joys. Therefore, it is not surprising that ascetics, having deprived themselves of gastronomic delights, gradually abandon life.

Of course, no one is calling for you to go all out and indulge in excesses, but some stereotypes in the field of food prevent you from making discoveries.

For example, is it possible to eat beaver meat? Or a bear? Will the snake's meat become poisonous?

Yes, everyone knows that many animals are listed in the Red Book, but this does not reduce the number of hunters. This is what draws people to strange dishes that promise a new range of emotions.

Amazing meat: what is it?

What does the average person know about beavers? Surely, dams, sharp teeth and the fluffy skin of animals, so cute in their hard work, will come to mind.

Beavers themselves are quite plump in a good season, and their meat is prized among experienced hunters. The dark red color of the meat is characteristic, which is imparted by an excess of blood cells that retain oxygen.

Therefore, beavers can stay under water for a long time.

Some of the tasters' fears regarding taste may be justified, since a fresh carcass has a specific aftertaste that cannot be removed.

It appears when the beaver stream is trimmed. Therefore, you need to cut the meat skillfully, otherwise the impression may be spoiled. So is it possible to eat beaver meat? Yes, even the church, which classified beavers as fish, considered their meat lean and allowed the consumption of stew on Fridays and during Lent. In Europe, recipes for beaver dishes are passed down from generation to generation.

Why eat beaver?

Today, even those people who are far from calorie counting and nutritional balance know that without proteins, fats and carbohydrates a person cannot exist.

Even the notorious fats, which are scary with just their name, are necessary for the full development of the body, because without them, hair will not grow, nails will begin to peel, the skin will wrinkle and wrinkles will appear early. Without carbohydrates there will be no energy and interest in life, that is, a person will become lethargic, tired and lacking initiative.

A young beaver carcass tastes much fresher and richer. The meat tastes like goose, only less fatty. Processing meat makes it possible to soften the specific odor or completely eliminate it through smoking.

Benefits for the body

Beavers are surprisingly selective rodents that feed exclusively on plant foods, and therefore do not accumulate excess fat.

Beaver meat receives beneficial properties due to its abundant content minerals and vitamins. In the United States, beaver tails are considered a delicacy in many families.

In Russia, beaver hunting is prohibited, and our country does not have a large number of these funny animals.

Young beaver meat can be somewhat tough, so immediately before the cooking process it should be soaked in water with some vinegar.

Cutting the musk gland may reduce the beneficial properties. Beaver meat will acquire a specific taste and smell. By the way, if the musk gland is not cut out, the meat will be sweetish and relatively tough.

Many lovers of beaver meat note its excellent quality and some similarity to rabbit, turkey or even pork. At first glance, beavers seem small, but they have a lot of meat.

At the same time, it is darker than beef, and the bones are very thin and hollow inside.

Unusual delicacy

Many people do not understand how to cook beaver meat and whether it is worth it, because it seems inedible. In practice this is not the case. A fresh carcass must first be soaked in water and vinegar, then the meat must be cut, clearing it of the film. Then it needs to be cut into portions and chopped with garlic.

To add flavor, the meat is marinated in lemon juice and spices. In order not to lose its beneficial properties, beaver meat should be cooked at medium temperatures and with a minimum amount of oil.

Meat absorbs the aroma of vegetables well, so before cooking beaver meat, it is recommended to prepare sliced carrots, onions and other aromatic vegetables, which you place in a cast-iron cauldron where the pieces of meat will be stewed.

Before serving, to add more flavor to the dish, you can prepare a sauce from grated apple, garlic, thyme and sour cream. Boiled potatoes are considered the best side dish.

What do the superstitions say?

The dominance of beavers in Belarus became the reason for the idea of processing beaver meat, but the people were strongly against it and did not want to hunt these animals. This mood was explained by the low popularity of fur and high prices for hunting trips. But what stops hunters the most are beliefs and sayings, according to which killing a beaver brings misfortune and failure in business.

Hunters never tire of praising their beneficial properties; Beaver meat is especially nutritious in summer, since beavers feed on aquatic plants and their meat is enriched with biologically active substances. The health benefits of consuming such meat are very high.

But, despite all this data, the percentage of beaver production remains below normal, and the animals have colonized the rivers and caused flooding of the territories. In addition, the animals themselves can fend for themselves, as one beaver proved in the spring when it attacked and bit a pensioner.

What parts of the beaver are edible?

Many animals are only partially consumed, which greatly angers Greenpeace. Of course, the animal loses its life for the sake of one or two dishes, which may not appeal to a picky gourmet.

The beaver can be eaten completely, since even the tails of animals that are fried, boiled, and pre-skinned, have a high energy value. Bobryatina is considered dietary meat, since it has a low percentage of fat, but still it permeates the entire carcass and melts during the cooking process, giving a delicate flavor to the meat.

Not for everyone

Many hunters themselves love beaver meat, the beneficial properties of which tempt them no less than juicy taste. The sweetish taste makes the meat even lighter. In addition, it is characterized by excellent satiety and complete digestibility. And beaver liver will be a gift to the hunter, as it is prepared quickly and without unnecessary ingredients.

In nature, the easiest way to make barbecue is from beaver. The whole carcass is suitable for this dish, except for the ribs. The meat is marinated for several hours with onions, vinegar, spices and cumin. At the same time, you can prepare beaver tails, which will become great snack. They are peeled, soaked in water and vinegar, and then boiled in broth with rice.

Is this accessible to ordinary people?

Few people know how much beaver meat costs, and it will not be possible to recognize it externally. You can even purchase bear or roe deer meat to order in some stores, but at the same time discerning gourmet should check the meat for smell and even taste.

Beaver meat is not inferior to hare and rabbit meat in terms of nutrition and taste, but at the same time it is highly environmentally friendly and oxygen content, so it costs 100-200 rubles more. Beaver tails, so popular in America, contain B vitamins and unsaturated fatty acids.