(If you don’t have a beaver, you can’t make this dish)
- Half a beaver. It doesn’t matter which half but leave out the head.
- ½ cup white vinegar
- ½ cup coarse salt
- 1 bucket cold water
- 1 cup Haupy’s Beaver Rub seasoning mix (available grocery stores or online)
- Hickory, alder or cherry wood chips
- Mopping Sauce- 2 cups cider vinegar,1 T. brown sugar, ½ tsp. cayenne, ½ tsp. pepper.
Wild Rice Salad:
- 4 cups of cooked wild rice
- 1 cup of cooked acorn squash
- 1 cup blanched nettle, miner’s lettuce or other wild green (if in season)
- ½ cup sauteed mushrooms in season
- ½ cup crushed wild hazelnuts
- Dressing- 1/8 cup olive, walnut, or hazelnut oil, 2 tsp birch or maple syrup, 2 tsp apple cider vinegar.
- Soak beaver in bucket of cold water, course salt & white vinegar overnight or at least 8 hrs.
- Pat the beaver dry then rub generously with the seasoning mix.
- Place in centre of preheated BBQ grill (380 degrees) along with foil packet of wood chips which will allow the beaver to be smoked while cooking.
- Once foil starts smoking in about 10 mins, turn heat down to 300.
- Check beaver in 90 mins and if it’s close to being cooked, mop with mopping sauce. Turn heat down to 200 and mop every 30 mins until beaver is cooked (approx. 2 hrs)
- When meat is cooked and tender, carefully remove and place on large wooden serving board, mop one last time and serve with wild rice salad. You can also pull the meat off the bones, add more of your fave BBQ sauce and serves as pulled beaver.
Wild Rice Salad:
- Prepare all ingredients then mix well in a large bowl with a few drizzles of the dressing. Serve in a wooden bowl or large birch bark dish if you’re feeling like a real warrior.