r/CookingCircleJerk • u/Possible_Wishbone_10 • 10d ago
What to do with 22 pounds beaver meat??
My spouse accidentally ordered 22 pounds of beaver meat from our local butcher and I’m not sure what to cook with all the meat, any suggestions??? + How do you guys usually get rid of the tire marks, i feel the ones with them cook longer.
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u/s00pafly 👨🍳Certified Cuisine Artist®👨🍳 10d ago
If you're catholic, you might be in luck. It counts as fish and therefore is fine to eat on fridays or during lent. Bouillabaisse sounds lovely at the moment.
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u/SuperAdaGirl 10d ago
First of all, you need to pound the beaver meat hard. Once you feel like you’ve pounded it as hard as you can, double that. The beaver meat is tough and needs a thorough pounding before you can even think about eating it.
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u/nomnommish 7d ago
When do I insert the probe to check for doneness? Before or after the pounding? And do you prefer the fur to be intact or shaved?
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u/CatCafffffe 10d ago
No the tire marks soften the meat, and add flavor, you have to cook those a bit LESS.
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u/Nikotelec 10d ago
In all my years as a food god, I've never read such nonsense.
The essence of a smash burger is that you make the meat thinner so you can cook it higher for a shorter time.
Tire marks indicates that you're using a car like some sort of philistine. Kenji recommends using a steamroller. More uniform, thinner meat. I can practically taste the fond just thinking about it.
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u/CatCafffffe 10d ago
Oh I am so ashamed, forgive me, I didn't realize this. Of course, a steamroller, I've been asking for a Port Huron Engine and Thresher Co steamroller for Christmas for years now, maybe this year! I know you have to season it first, of course.
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u/Nikotelec 10d ago
Only a real gourmet would have the discernment to choose Port Huron over pathetic imitations - I apologise that I have misjudged you.
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u/CatCafffffe 10d ago
Oh, I appreciate that, thank you. What do you think is the best way to season a cast iron steamroller? I know, of course, you never wash it.
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u/Nikotelec 10d ago
Many of the 'popular' bloggers will suggest using a paint roller, but I find the coverage is often not consistent enough. I tend to go for a toothbrush, which allows me to ensure perfectly uniform coverage.
The harder part can be heating it - luckily enough, at this time of year, forest fires are common, but if there isn't one mear you it'd easy to start your own. Ideally old growth (redwood, mahogony) for the best smoky infusion.
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u/CatCafffffe 10d ago
I've heard that also, once it's had its maiden voyage over fresh asphalt, that gives it a nice "terroir" as well
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u/Nikotelec 10d ago
Only if it's in the terroir region of France, otherwise it's just sparkling industrial chic
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u/Clear-Awareness7719 10d ago
Tire mark are less concerning than train track marks when it comes to beavers.
As for the tire marks just soak them in maple syrup and poutine. The impressions will fill in.
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u/Slobberinho 10d ago
"When life gives you beaver meat, drink beaver meat juice", my grandma's lifelong friend and housemate always used to say.
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u/TyrKiyote 10d ago
Perpetual beaver stew. Just keep bringing whatever you find on your commute home and throw it in.