Beaver

Beaver meat is dark in colour and characteristically gamey. Occasionally, the flesh might taste a bit fishy, but the overall taste of the meat is similar to rabbit. The meat is not greasy either, with the breast being the driest part of the animal. While it may not be as lean as poultry, the beaver is leaner than beef and pork. Some cuts - notably the feet and the tail - resemble the chewiness of jerky. The tail itself can be removed and rendered separately to create lard.

The tail muscle sits behind the pelvis and before the flapper and is considered a delicacy. Because the meat is dense and rich, the cut resembles a beef shank or oxtail. The cheeks of the animal can be braised, or sous vide for optimal tenderness.

In Canada, Beavers may be hunted and trapped, without a licence and during all seasons, on privately owned land by the owner or occupant of the land, or by a resident with written permission from the owner or occupant of the land. If you want to get your hands on beaver meat, you'll likely have to trap it yourself or know someone who hunts.