Roast Beaver with Crackling, Wildberry Jam and Horse Sofrito Pagés


  • 200g wild berries
  • 300g beaver steak
  • 300g beaver tail 
  • 1 green pepper
  • Olive oil
  • 2 bay leaves
  • 1 cooked Yukon gold potatoes
  • 1 onions
  • 1 clove garlic
  • 250g horse sausage or ‘pagés’


  1. Place your wild berries in a pot, and cook on medium-low heat for 30 minutes to 1 hour, until thickened and sweet. Add sugar if needed.
  2. In a medium-high heat frying pan, drizzle a touch of canola oil followed by your beaver steak. Cook 4-5 minutes on the first side, until nicely browned. Flip, and then place into a 400F oven for another 8-10 minutes until cooked to your desired doneness.
  3. Thinly slice your beaver tail and place into cold frying pan. Now get the frying pan onto medium-high heat, allowing the fat to render out before getting hot enough to crisp it up. Cook 5-7 minutes, until the slices are crisp but still juicy.
  4. Into a medium-high heat frying pan, add a big drizzle of olive oil, followed by horse sausage sliced into rounds. Cook until slightly browned, then add a sliced green bell pepper, a sliced onion, 1 clove of sliced garlic, and 1 pre-boiled potato cut into rounds. Add 2 bay leaves and continue cooking until everything has started to colour. Season to taste.
  5.  Rest your beaver steak for a few minutes after it comes out of the oven, and then serve with the crackling, jam, and horse ‘pagés’. 

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