Many people do not even suspect whether it is possible to eat beaver meat and what in its taste can attract true gourmets.
Do the beavers eat meat?
To love the beaver meat is enough to try it only once, because it is incredibly tender and juicy. Fat not only accumulates under the skin, but also permeates with small veins all muscle tissue. At the time of preparation, it dissolves easily, and the meat is juicy and light. In Catholic countries, the beaver, because of its tail, is equated with fish and allowed to eat even in fasting. Bobryatina has a dark red color, which is associated with a variety of blood cells that are in the muscle tissues, saturating them with oxygen. Due to this, beavers can stay under water for so long. The most delicious, tender and soft meat is in beavers who have reached the age of three.
What is useful for beaver meat?
In addition to a gentle unusual taste, the beaver is very useful for the human body. The medicinal properties of beaver meat are caused by the content of a large number of mineral substances, such as alanine, arginine, aspartate, valine, histidine, glycine, glutamic acid, isoleucine, leucine, lysine, methionine, proline, serine, threonine, tyrosine and phenylalanine. These amino acids are indispensable for the child and adult body. Beaver meat is rich in vitamins of group B and C. It contains macroelements: calcium, potassium, sodium, magnesium, phosphorus; and microelements of selenium and iron. This meat is a source of large amounts of hemoglobin, moreover, its undoubted advantage is that it can not be infected with dangerous to human parasites. This meat consists of protein by 24% and by 4.8% from fats. In 100 grams of bobryatin there are 146 kcal.
Taste of beaver meat
Meat of beaver has an unusual and specific taste of game, it is considered to be an exquisite meat delicacy. The most delicious meat is in individuals whose weight does not exceed 15 kilograms, heavier beavers in the kitchen are not appreciated. The composition of the meat of the young beaver most closely resembles a hare, although to taste it is closer to goose meat. After smoking, the beaver meat loses its specific smell.
How to cook beaver meat?
To make this delicacy, meat must be fresh. Meat of the beaver can bring not only good, but also harm, which consists in the beaver jet - the gland of internal secretion. It is extremely important to immediately drain the blood and gently cut the giblets, especially the beaver stream. It is often used in medicine, as it is an indispensable tool for the treatment of many diseases, but in the preparation of meat, the beaver jet does not participate, it must never get on it, so it is removed very carefully even before the cutting process. After extracting the beaver jet, wash your hands thoroughly with soap,
In raw form, do not consume beaver. The pulp of fresh meat should be soaked in water for at least 12 hours, or better, 24 hours, and the water must be changed at least five times. You can cook beaver meat in any form, but in order to preserve all the useful properties of cooking, it is important to adhere to the average temperature and add oil only in the smallest amount.
Thus, the benefit and harm of beaver meat depends on how correctly it has been cut and prepared. If you follow all the recommendations, this meat will please not only great benefits, but also unforgettable taste.