Is it possible to eat beaver? Beaver meat: beneficial properties

Beavers are rodents who feed exclusively plant foods, therefore beaver meat is especially valued for great content minerals and vitamins, as well as for healing properties.

In many countries, beaver dishes are considered delicacies; in the USA, for example, beaver tail treats are very popular.

In Russia, beaver hunting is prohibited.

Taste characteristics of beaver

Taste Beaver meat is very tender and juicy, many compare its taste to turkey and pork.

Many who tried beaver meat for the first time believe that it is of excellent quality and much tastier than rabbit.

It is advisable to use young beaver meat for food., after soaking it in water with a little vinegar added. Also on taste characteristics Beaver meat is affected by the quality of cutting. If you do not cut out the musk gland, then the meat will acquire a sweetish specific taste and will be tough.

Beaver has a lot of meat, it is darker than beef, the bones are very thin and hollow inside.

One of the common types of hunting for game birds is duck hunting in the fall.

A night vision device is an undeniable technical advantage when hunting. More details

How to cook beaver: recipes

The whole beaver can be eaten. Beaver tails are highly prized. You can fry them, cook soup from beaver tails, after removing the skin from them.

Beaver meat is riddled with fatty veins, so during the cooking process the fat melts very slowly, while nourishing the meat and giving it an unusual delicate taste.

Many hunters are very fond of beaver liver - it has a sweet taste and prepares very quickly and without soaking, which is very important in nature.

Cooking beaver in nature

It is necessary to properly butcher the animal, cut it into pieces. The whole carcass is suitable for barbecue, except for the ribs.

The meat must be marinated for 5-8 hours. To prepare a marinade for 5 kg of meat, you need to take 6-8 onions, grate them, add 2-3 tablespoons of vinegar, you can use apple cider vinegar, and salt. You can add ginger, lemon, cumin to the marinade. Add a glass of water. Stir everything and pour this marinade over the meat. Cover with a lid and leave to marinate.

To avoid wasting beaver tails, you can make soup from them.

How to cook beaver tail

Skin the tails and cut them in small pieces. Just like meat, it is advisable to soak beaver tails in water and vinegar..

After the tails have been pickled, you need to place them in a saucepan with boiling water, add finely chopped onion, rice, salt, and seasonings.

This soup takes about 20 minutes to cook.

When cooking shish kebab, you need to spray it lemon juice.

How to cook beaver meat at home

Exists a large number of recipes for cooking beaver, but lovers praise baked beaver meat in the oven.

The ingredients for this dish will require::

• beaver meat

Meat occupies a special place in Tibetan medicine; great importance is attached to it, and the effect of each type on human health is discussed in detail.

There is a special classification in which it is extremely interesting, not only with medical point point of view, but also from a universal, cognitive point of view, the peculiarities of life and locality of residence of the peoples of Tibet are reflected.

All meat is divided into the meat of animals that live on land, that live in water, that live on land and in water at the same time. Next comes a more detailed system of division into eight types:

1. Meat of birds that search for food with the help of their paws, such as crows, jackdaws and others; meat of birds that obtain food with their beaks, such as parrots, pigeons, magpies, nightingales, sparrows and others.

2. Meat of small animals: wild goats, musk deer, chamois, argali, hares.

3. Meat of large animals: wapiti, wild boar, deer, elk, yaks.

4. Meat of predatory animals: tigers, leopards, bears, jackals, wolves, lynxes, foxes, wild cats.

5. Meat of birds that obtain food using vision: eagles, kites, hawks, eagle owls.

6. Domestic animal meat: buffalo, camels, horses, mules, cattle, goats, sheep, dogs, pigs, chickens, cats.

7. Meat of animals living in burrows: marmots, turtles, snakes of various types.

8. Meat of animals that live in water: geese, ducks, otters, fish.” The meat of animals living in water is fatty, heavy and hot. It cures disturbances of the first processes, if any occur in the stomach, kidneys and lumbar region. The meat of predatory animals is coarse, but digestible, acute properties, improves the digestive abilities of the stomach. Cures disorders of the mucoserous and lacteal lymphatic system, enhances muscle nutrition and raises temperature.

Lamb is fatty, has intoxicating properties, strengthens, promotes tissue absorption, cures disorders of all three processes, and stimulates appetite.

Goat meat is heavy, has a cooling properties, causes disruption of three life processes, and is beneficial for diseases of syphilis, smallpox and burns.

Cattle meat has cooling properties; it is fatty, cures the disorder of the first processes.

Horse meat, donkey and mule meat heal abscesses and suppurations, lymph disorders and raise local temperature drop in the kidneys and lumbar region.

Pork has cooling, digestible properties, heals ulcers and wounds and old chronic catarrhs.

Bear meat improves sleep and strengthens muscles.

Buffalo meat is intoxicating and fatty, raises the temperature and causes a disorder of blood and bile nutrition.

Chicken and sparrow meat nourishes sperm and is beneficial for wounds and ulcers.

Peacock meat cures visual impairment, blindness and improves the health of the elderly.

Venison is good for the liver and stomach and enhances overall digestive ability. Rabbit meat is coarse, enhances digestive ability, cures diarrhea.

Marmot meat is fatty, heavy and has intoxicating properties, is very useful for cold chronic tumors, raises the temperature, cures disorders of the first processes, as well as disturbances in the functioning of the stomach, kidneys, relieves pain in the lumbar region and disorders in the head.

Beaver and otter meat has a general strengthening property and raises a local decrease in temperature in the kidneys and lumbar region. Fish cures indigestion, stimulates appetite, improves vision, has a beneficial effect on the vital processes of the mucoserous and lacteal-lymphatic system, and is very useful for wounds and tumors.

In addition, the effect of meat is considered in a more general way. For example, the meat of females carrying a fetus is considered heavy, as well as the meat of any animals in the head, sternum, spine and lower back. Fried meat is difficult for the body and difficult to digest, as well as if it is consumed raw or frozen. It is better instead, Tibetan medicine recommends, to use boiled or dried meat.

Eating delicious food is one of the main human joys. Therefore, it is not surprising that ascetics, having deprived themselves of gastronomic delights, gradually abandon life. Of course, no one is calling for you to go all out and indulge in excesses, but some stereotypes in the field of food prevent you from making discoveries. For example, is it possible to eat beaver meat? Or a bear? Will the snake's meat become poisonous?

Yes, everyone knows that many animals are listed in the Red Book, but this does not reduce the number of hunters. This is what draws people to strange dishes that promise a new range of emotions.

Amazing meat: what is it?

What does the average person know about beavers? Surely, dams, sharp teeth and the fluffy skin of animals, so cute in their hard work, will come to mind. Beavers themselves are quite plump in a good season, and their meat is prized among experienced hunters. The dark red color of the meat is characteristic, which is imparted by an excess of blood cells that retain oxygen. Therefore, beavers can stay under water for a long time.

Some of the tasters' fears regarding taste may be justified, since a fresh carcass has a specific aftertaste that cannot be removed.

It appears when the beaver stream is trimmed. Therefore, you need to cut the meat skillfully, otherwise the impression may be spoiled. So is it possible to eat beaver meat? Yes, even the church, which classified beavers as fish, considered their meat lean and allowed the consumption of stew on Fridays and during Lent. In Europe, recipes for beaver dishes are passed down from generation to generation.

Why eat beaver?

Today, even those people who are far from calorie counting and nutritional balance know that without proteins, fats and carbohydrates a person cannot exist.

Even the notorious fats, which are scary with just their name, are necessary for the full development of the body, because without them, hair will not grow, nails will begin to peel, the skin will wrinkle and wrinkles will appear early. Without carbohydrates there will be no energy and interest in life, that is, a person will become lethargic, tired and lacking initiative.

Well, protein is a building material on the basis of which muscles are formed, a person becomes stronger and more resilient. If you understand the benefits of beaver meat, then first of all you need to highlight the 20% protein content in its composition. A young beaver carcass tastes much fresher and richer. The meat tastes like goose, only less fatty. Processing meat allows for tenderization specific smell or its complete disappearance through smoking.

Benefits for the body

Beavers are surprisingly selective rodents that feed exclusively on plant foods, and therefore do not store excess fat.

Beaver meat receives beneficial properties due to its abundant content of minerals and vitamins. In the United States, beaver tails are considered a delicacy in many families.

In Russia, beaver hunting is prohibited, and our country does not have a large number of these funny animals.

Young beaver meat can be somewhat tough, so immediately before the cooking process it should be soaked in water with some vinegar.

Cutting the musk gland may reduce the beneficial properties. Beaver meat will acquire a specific taste and smell. By the way, if the musk gland is not cut out, the meat will be sweetish and relatively tough. Many lovers of beaver meat note its excellent quality and some similarity to rabbit, turkey or even pork. At first glance, beavers seem small, but they have a lot of meat. At the same time, it is darker than beef, and the bones are very thin and hollow inside.

Unusual delicacy

Many people do not understand how to cook beaver meat and whether it is worth it, because it seems inedible. In practice this is not the case. A fresh carcass must first be soaked in water and vinegar, then the meat must be cut, clearing it of the film. Then it needs to be cut into portions and chopped with garlic.

To add flavor, the meat is marinated in lemon juice and spices. In order not to lose its beneficial properties, beaver meat should be cooked at medium temperatures and with a minimum amount of oil. The meat absorbs the aroma of vegetables well, so before cooking beaver meat, it is recommended to prepare the cutting of carrots, onions and other aromatic vegetables, which to put in cast iron cauldron where pieces of meat will be stewed.

Before serving, to add more flavor to the dish, you can prepare a sauce from grated apple, garlic, thyme and sour cream. Best side dish considered boiled potatoes.

What do the superstitions say?

The dominance of beavers in Belarus became the reason for the idea of ​​​​processing beaver meat, but the people were strongly against it and did not want to hunt these animals. This mood was explained by the low popularity of fur and high prices for hunting trips. But most of all, hunters are stopped by beliefs and sayings, according to which killing a beaver brings misfortune and failure in business.

Hunters never tire of praising their beneficial properties; Beaver meat is especially nutritious in summer, since beavers feed on aquatic plants and their meat is enriched with biologically active substances. The health benefits of consuming such meat are very high. But, despite all this data, the percentage of beaver production remains below normal, and the animals have colonized the rivers and caused flooding of the territories. In addition, the animals themselves can fend for themselves, as one beaver proved in the spring when it attacked and bit a pensioner.

What parts of the beaver are edible?

Many animals are only partially consumed, which greatly angers Greenpeace. Of course, the animal loses its life for the sake of one or two dishes, which may not appeal to a picky gourmet.

The beaver can eat food completely, since it is high energy value They even have the tails of animals, which are fried, boiled, after having been skinned. Bobryatina is considered dietary meat, since it has a low percentage of fat, but still it permeates the entire carcass and melts during the cooking process, giving a delicate flavor to the meat.

Not for everyone

Many hunters themselves love beaver meat, the beneficial properties of which tempt them no less than juicy taste. The sweetish taste makes the meat even lighter. In addition, it is characterized by excellent satiety and complete digestibility. And beaver liver will be a gift to the hunter, as it is prepared quickly and without unnecessary ingredients.

In nature, the easiest way to make barbecue is from beaver. The whole carcass is suitable for this dish, except for the ribs. The meat is marinated for several hours with onions, vinegar, spices and cumin. At the same time, you can prepare beaver tails, which will be an excellent snack. They are peeled, soaked in water and vinegar, and then boiled in broth with rice.

Is this accessible to ordinary people?

Few people know how much beaver meat costs, and it will not be possible to recognize it externally. You can even purchase bear or roe deer meat to order in some stores, but a discerning gourmet must check the meat for smell and even taste.

No specific smell, a minimum of foreign inclusions and maximum freshness of the meat - these are the main points that require the buyer’s attention. The price of gourmet meat cannot be low. Just a few years ago, roe deer and hare meat was estimated at 600-800 rubles per kilogram. Beaver meat is not inferior to hare and rabbit meat in terms of nutrition and taste, but at the same time it is highly environmentally friendly and oxygen content, so it costs 100-200 rubles more. Beaver tails, so popular in America, contain B vitamins and unsaturated fatty acids.

Olga Polovka

Enlightened

4 years ago Yuri Maksimov Oracle (73673) 4 years ago What can a hunter count on when hunting a beaver? The first, of course, is the skin. Then, meat, beaver stream, beaver fat, souvenirs. So, in order. A lot of questions are asked about beaver meat. I answer: it is not only edible, but also tasty and healthy. In the section " culinary recipes“I will share recipes for cooking game, including cooking beaver meat. Beaver meat is dark red. Blood cells give this color to meat. The beaver has a lot of them, they retain oxygen in the blood, helping the beaver stay under water for a long time. Like any game, the beaver has certain taste characteristics. The only reason why beaver meat will have a specific, persistent taste (we are talking about fresh meat, of course), which cannot be removed, is not correct cutting beaver carcass, as a result of which it was clipped

Introduction…………………………………………3

1. 1. Theoretical justification of the topic…………… 5

1.1. About the beaver…………………………………………6

1.2. Beaver hunting ………………………………7

1.3. The influence of beavers on nature………………8

1.4. Conclusions……………………………………9

1. 2. Description of the study…………………...9

2.1. Beavers in our area………….9

2.2. Beavers are a pet………9

2.3. Conclusions on the chapter…………………….9

Conclusion…………………………………….10

References…………………………….11

Applications………………………………………………………12

Introduction

As you know, beavers are kind.
Beavers are full of kindness!
To everyone who wants good things for themselves
You just need to call the beaver!
Just think about the beaver, my friend -
You'll be head over heels in goodness.
If you are kind without the beaver,
So you yourself are a BEAVER at heart!!!

Problem

The river flows not far from my house. And often when I go there, I see traces of the life of beavers: fallen and turned trees, dams and huts made of branches. Many residents of our village have a negative attitude towards them, they say that they dam the river and streams, flooding the territory suitable for farming, and destroy trees. Some people think they eat fish.

And I wondered: what benefits do beavers bring?

Research hypothesis:

Beavers bring not only harm, but also benefit.

Target:

Studying the life of the river beaver, its influence on nature and human activity.

Tasks:

• Study the literature on this topic.
• Study the beaver's lifestyle.
• Identify the reason for the rapid proliferation of beavers in our area.
• Find out the benefits and harms of beavers.
• Make a map of beaver habitat in our area.
• Preparation of materials in the form of reports and presentations.

Research methods:

Studying literature and Internet materials;

population Survey;

Analysis and synthesis of the obtained data.

Main part

1. 1. Theoretical justification of the topic

1.1. About the beaver

Castor fiber Linnaeus, 1758 - Common beaver (River beaver) Description and dimensions. A species of beaver. The largest rodent of our fauna: body length 75-120 cm, body weight 20-30 kg.

Appearance. Fur of long, coarse guard hairs and soft wavy underfur, color from light chestnut to black. In the territory of the former USSR, 5 subspecies have been identified.

Spreading. Distributed in the boreal part of Eurasia from the Atlantic coast to the Baikal region and Mongolia (acclimatized in Primorye and Kamchatka).

Karyotype. There are 48 chromosomes in the karyotype.

Lifestyle. Inhabits the banks of small reservoirs, slow-flowing rivers, lakes, ponds, reservoirs, irrigation canals and quarries. Lives alone or in families. A full family consists of a couple of adults and young people from the past and current years. The burrows have a complex structure, the entrance holes are always under water. Huts are built on low, swampy banks and shallows, which are cone-shaped piles of brushwood, held together by silt, high. up to 1-3 m, with a diameter of up to 10 m, exits from the internal cavity lead into the water. In winter the temperature in the huts is positive. Beavers living in families build dams below their settlements to maintain the water level in the reservoir. Dams consist of pieces of tree trunks, branches, and brushwood cut by beavers, held together with clay and silt. The length of the dam is usually 20-30 m, in exceptional cases up to 600 m. In the spring, during high water, on the tops of the bushes it builds trays made of branches and twigs with a bedding of dry grass. Marks the boundaries of the occupied territory with the secretion of musk glands - beaver stream. When in danger, it loudly slaps its flat tail on the water before diving. It feeds on bark and thin branches of trees, preferring aspen, willow, birch, aquatic and coastal herbaceous plants. In the fall, it knocks down trees, gnawing them at the base of the trunk, separating branches, dividing the trunk into parts. A beaver fells an aspen with a diameter of 5-7 cm within 2 minutes. It carries parts of the tree to the river, for which it digs canals hundreds of meters long, up to 0.5 m wide and up to 1 m deep. It stores branches and rhizomes for the winter, submerging them in water near the home. Active at night, in the twilight morning and evening hours. In winter, activity decreases and shifts to daylight hours; at temperatures below -20°C, animals do not leave their burrows. The breeding season is from mid-January to the end of February. Pregnancy is 105-107 days. Cubs are born in April - May, in a brood of 1-5 young ones, after 1-2 days they are already swimming, at 2 months they switch to feeding on leaves and soft stems of grass. Sexual maturity occurs at 2-3 years of age. The period of population fluctuations is about 30 years. It produces valuable fur and beaver stream, used in perfumery and medicine. The meat is used for food. A natural carrier of salmonellosis pathogens, not susceptible to tularemia. [ 1 ]

1.2. Beaver hunting

The beaver has been heavily hunted in the past due to its magnificent and durable fur. In some countries, this valuable fur-bearing animal has even been bred on fur farms. In our country, as a result of uncontrolled hunting, almost all beavers were exterminated at the beginning of the century. Only a few hundred animals have survived in four small areas: in the Dnieper basin - on the banks of the Berezina, Sozh, Pripyat and Teterev rivers, in the Don basin - along the Voronezh and Usman rivers, in the Trans-Urals, on the Konda and Sosva rivers. And the last place where natural populations of these animals have survived is along the Azas River in the upper reaches of the Yenisei. The only thing that saved beavers from complete destruction was that since 1922, hunting them was universally prohibited and several reserves were created. Thus, in 1923, a reserve was organized along the Usman River in the Voronezh region; in 1927 the Voronezh, Berezinsky and Kondo-Sosvensky nature reserves were opened. At the same time, a program for the re-acclimatization of beavers in the country began to work. Before the war, it was possible to resettle only 316 animals, but already from 1946 the work continued until the 70s. on the territory of 52 regions of Russia, more than 12,000 beavers have found their previously lost homeland. By that time, the range of this species corresponded in size and shape to its range in the 17th century. This is how we managed to save this cute, hard-working rodent. Now in Russia its number is approaching 100,000 thousand individuals. [2]

Currently, beaver hunting is allowed in winter.

But the main thing that the beaver is valued for is its fur. Fur color ranges from light chestnut to black. But the demand for fur has not been great lately.

Meat is used as food, as well as fat, which is credited with healing properties.

Amazing properties were attributed to beaver stream, another product that was previously and is currently obtained from this rodent. A beaver stream is a pair of elongated sacs located in abdominal cavity beavers, at the root of the tail, next to a pair of fatty glands that serve to lubricate the fur. The internal contents of the sacs contain a wax-like mass consisting of a very complex mixture of substances. It has a strong odor reminiscent of willow bark. For beavers themselves, stream secretions serve as a unique characteristic of an individual when communicating with fellow tribesmen. By smell they report the occupation of the territory and their readiness to reproduce. Until recently, the dried stream extracted from the beaver was considered almost a panacea, a remedy for all diseases. In the form of tinctures, it was used as a sedative or, conversely, to stimulate the nervous system. The cost of the beaver stream was very high. In 1913, the stream from one beaver paid three times more than for its skin.

Nowadays, the therapeutic effect of beaver stream has been questioned. But her fame in perfumery was firmly established. The famous Parisian company Coty was the first to use beaver stream in the production of perfumes. And now the most expensive varieties perfumes owe much of their persistence and unique scent to beaver stream, which is still highly valued in markets. Previously, the stream could only be taken from a slaughtered beaver, but now there are techniques developed by the Voronezh zoologist L. S. Lavrov that make it possible to take this substance from living beavers and, moreover, repeatedly. [ 4 ]

1.3. The influence of beavers on nature

As a result of the activity of beavers, special “beaver landscapes” are created with high groundwater levels and an abundance of moisture-loving plants. This environmentally altering activity of animals, like all strong environmental impacts, can bring both benefit and harm to humans.

The harmful consequences of beavers' desire for construction are due to the fact that the water level, the level of which is regulated by their dams, can flood large areas of the forest and destroy it. Sections of highways sometimes flood, and inspections show that beaver dams are often the cause. There have been cases of serious damage by beavers to polder dams in the Kaliningrad region (polders are fertile lands reclaimed by people from the sea or lake, lying below the water level under the protection of dams).

The benefits of beavers’ activities are obvious where they settle in the upper reaches of rivers that are dried up in the lower reaches by climate conditions or human economic activity. By maintaining a high water level in the upper reaches, beavers contribute to greater water availability throughout the river and a more uniform distribution of flow across seasons. Thus, they can positively influence the water regime of quite large areas. [ 4 ]

When beavers establish their settlement on a river, they often create “dams” that form unique reservoirs on the watercourse. The latter are well heated by the sun, which gives impetus to the development of lush life - both in the water and in the coastal zone. Waters are brought here nutrients from fertilized fields. Trees felled by beavers attract small rodents and ungulates, and then predators. Subsequently, the pond is populated by waterfowl, and a constant water level and a more uniform flow into the streams improve the living conditions and spawning of fish. The slow flow through the pond promotes the deposition of small particles of humus, silt and sand, that is, the renewal and formation of floodplain soils, which leads to an increase in the “biological capacity” of the territory. Thus, as a result of the activity of these rodents, stable water-coastal complexes are formed, where various species of animals and fish live.

A long-lasting cascade of beaver dams on the river retains melt and storm water, and this reduces the likelihood of floods during high water, reduces bottom and bank erosion, shortens the period of low summer water, and contributes to the restoration of the system of springs and streams destroyed as a result of human activity. Thanks to this, the forest inhabited by beavers becomes less arid, and therefore much less susceptible to the threat of fires.

In addition, the beaver pond also acts as a wastewater treatment plant. Beavers prevent the so-called “eutrophication” of a reservoir - the accumulation of nutrients in the water. Euphorfing worsens the habitat conditions of fish and other aquatic animals due to the massive development of microscopic algae and other microorganisms, the decomposition of dead organisms and the toxicity of many of their decay products. [3]

1.4. conclusions

The myth that beavers are predators was also dispelled.

1. 2. Description of the study

2.1. Beavers in our area

According to fellow villagers, beavers appeared in our area in the 90s, which is associated with the mass departure of the population from their native village. We found confirmation of these data in research work“Prospects for the demography of the village of Durovka”, held at our school in 2010 (Appendix 1). From the graph (graph 1) and diagram (diagram 1) it is clear that the number of villages was declining at a rapid pace, primarily the working population.

Beavers multiplied very quickly and settled not only along the main river, but also along numerous streams. Over the past couple of years, several beaver families have settled in Olshanka. To study the life of beavers, we went on an excursion, based on the results of which and based on data received from local hunters, a map of beaver distribution in our area was compiled. (Appendix 2)

It was also found that beavers are hunted mostly for their meat. Hunters use traps, garrotes and shoot them with a gun.

2.2. Beavers are pets

To some extent, they tried to breed beavers back in Kievan Rus. The “Russian Truth” of the Yaroslavichs, a set of laws that was in force throughout the 11th - 13th centuries, provided for “... for the theft of a breeding beaver from a hole, a fine of 12 grven.” There are indications that in the 13th century in Poland there were beaver farms near Pułtusk, where selection of pairs based on color was practiced.

Beaver farming finally became an independent industry only in our century. At first, individual beaver families began to be kept on farms that were mainly engaged in breeding fur-bearing predatory animals. There were about a dozen such mixed farms in the United States in 1921-1925. In the 1920s, they also tried to breed beavers in Canada and Germany. [3]

2.3. Chapter Conclusions

As a result of our research, we found out:

ü beavers have indeed spread widely in our area;

ü beavers settle mainly in those places where people do not conduct active economic activities;

ü Hunters hunt beaver mainly as meat.

Conclusion

Summarizing the results of our research we can draw the following conclusions:

ü beavers are very useful animals;

ü it is necessary to protect and control their numbers;

The hypothesis put forward at the beginning of our research was confirmed: beavers benefit not only nature, but are also a source of meat and valuable raw materials.

In our opinion, it would be interesting to consider the issue of creating a beaver farm, and perhaps this issue will be of interest to entrepreneurs in our area.

The study may be useful and interesting for school students, as well as anyone interested in the life of their native land.

The results of the study made us think that there is nothing useless in nature, and people should try to treat nature with care.

Bibliography

Websites

1. 1. Website of the Institute of Ecology and Evolution named after A.N. Severtsova (IPEE RAS) http://www.sevin.ru/vertebrates/index.html?Mammals/106.html
2. 2. G.N. Tikhonov. Meet the beavers http://www.bober.ru/books/tikhonova.htm
   1. 3. Beavers are the rescuers of our forests http://ecology.md/page/bobry-spasateli-nashih-lesov

Literature

1. 4. Khlebovich V.V. “Not domestic yet” - Moscow: Agropromizdat, 1987 - p.160

Research

1. 5. Demographic prospects for the village of Durovka

Applications

Annex 1

Population of the village of Durovka

Schedule 1

Diagram 1

Among which we can highlight not only pork, beef, lamb and poultry. Gourmets have long tried venison, horse meat, elk and even beaver!

How is beaver meat useful, how edible is it or not, and is it often worth eating? The fact is that the natural habitat, plant food and active lifestyle make the meat of the animal juicy and tender, permeated through with the finest fatty veins, and that is why it is so highly valued, especially when it comes to young beavers up to five years old and weighing less than 15 kg.

Chemical composition and nutritional value

Consumer interest in an unconventional source of animal protein has prompted a more thorough analysis of the product. Nutritionists have established that beaver fibers contain:

Marked in meat high content selenium, potassium and phosphorus, as well as vitamin C. According to the amino acid composition, beaver meat includes 7 essential acids and 3 conditionally irreplaceable.

The nutritional value beaver meat per 100 g of product:

The product provides the following impact:

• antioxidants found in meat have a rejuvenating effect on the body, preventing its premature aging;
• restores cellular respiration;
• improves the condition of the skin, hair and nails;
• provides effective support to the body from the inside in the treatment of psoriasis, eczema and neurodermatitis;
• is an excellent prevention of kidney disease and helps normalize their functions;
• thanks to the fatty layers, it helps to improve the condition of respiratory diseases;
• prevents the occurrence of stones in the kidneys and gall bladder;
• prevents the development of anemia;
• strengthens nervous system, normalizing the work of the heart muscle and heart rhythm;
• improves blood circulation and brain activity;
• prevents the occurrence of eye diseases and restores visual acuity;
• strengthens bones, teeth and joints, restores coordination of movements;
• helps improve the process of hematopoiesis, the formation of enzymes and hormones;
• prevents the accumulation of fluid in the body and reduces swelling.

Harm and contraindications of beaver meat

Eating meat every day can cause harm to the body, since it will be difficult for the intestines to cope with big amount protein breakdown products.

• chronic diseases of the renal system;
• severe diseases of the heart muscle.

You should be especially careful when consuming food that does not have hygienic certification and documents confirming its safety. In addition, due to the presence of its own enzymes in the product, the use of fresh meat within a few hours after slaughter undesirable.

Beaver consumption rates

Doctors have found that the norm of proteins in the human diet is no more than 45 g for women and maximum 50 g for men. For children, the recommended amount of protein component varies from 50 to 100 g depending on the age of the child. On average, this is a piece of meat equal to 100 g for women and approx. 150 g for men. Pediatricians do not advise giving children whole pieces due to insufficiently formed teeth. The best way– twist the boiled product until it becomes mushy. At the same time, it is important to combine heavy meat foods with lighter vegetable foods - greens and vegetable side dishes.

How and with what is the best way to cook beaver meat

Beaver meat has specific taste, mainly related to the plant diet of the animal and its habitat. Among recipes Beaver meat preparations include first and second courses: shish kebab, roast, cutlets, meatballs and chops. A special delicacy is beaver tail stew. Properly cooked meat is tender and juicy, it goes well with many:

How to soak and cook beaver meat?

It is not recommended to eat protein components and. It will also be superfluous to add when cooking or cooking oil, since beaver lard, when rendered from the meat, prevents the dish from burning. Beaver meat can be marinated before cooking, avoiding large amounts of salt and vinegar, and be sure to remove all films. Animal meat rich in biologically active elements, and, if consumed within reasonable limits, it is completely digested, without clogging the intestines and helping to normalize weight.

Features of product selection

When purchasing a product in a retail chain, it would be useful to inquire about the availability of a quality certificate and hygiene certificates.

Storage conditions

Meat products are not recommended to be kept at room temperature longer 3-4 hours. Short-term storage of beaver meat in the refrigerator is allowed from 0 to 4 °C within two days. IN freezer meat can be stored in small pieces in separate bags for three months.

The beaver brings benefits not only in the halls of the forest, but also, being an outlandish product nutrition can significantly improve the functioning of the body and many of its organs. The special structure of the muscle fiber gives rise to the process easy cooking and fast, without requiring high temperatures.

To the delight of gourmets, the good news came: beaver meat will be sold in Belarusian stores. However, the news immediately raised many questions. What does beaver meat taste like? How is it useful and how to prepare it? What do hunters know about beavers? Sputnik decided to find out everything about the beaver, and therefore turned to chefs, gourmets, hunters and nutritionists for advice.

Belovezhya beavers sleep peacefully

At the Belovezhskaya Pushcha restaurant, which is located in the reserve of the same name and is famous for its game dishes, beaver meat has so far been given a firm no. Nevertheless, they do not rule out that the head of the establishment will somehow resolve this issue in the near future. Therefore, the population of protected beavers can gnaw trees in peace - in the near future, hunters will not break dams and chase them with guns. However, it is still worth thinking about emigration, because obviously this will not always be the case.

An example of this is the Expedition restaurant. There, beaver meat is included in the menu, but the restaurant administrator said that the cooking recipe is a corporate secret.

In the “capital of the world” - Bobruisk - the founder of the city is treated with suspicion. Calls to a variety of restaurants were answered “no” to beaver meat, and in some they answered the question with a question: “What?” One gets the impression that everything connected with the beaver is a joke or some kind of mystical secret, known only to the initiated.

Beaver invasion

It is only in fairy tales that the beaver is kind. But hunters know that behind the appearance of this seemingly good-natured animal hides an insidious and quarrelsome nature. A direct collision with a beaver can lead to a brawl, a punctured artery, and death. That's why people catch them in special traps. In thematic public pages of hunters and fishermen, threads discussing beavers are filled with dozens of messages. There, people share not only cooking recipes, but also how to catch this animal. It is symbolic that the most authoritative in beaver affairs are Belarusian squires. And all because in Soviet times It was from Belarus that the once Red Book beaver was spread throughout the rest of the territory of the union. True, now there are so many of them that hunters don’t even know how to curb the beaver invasion and where to send parties of these dam builders.

“We don’t know what to do with beavers. They are caught in traps, shot with guns, but there are still a lot of them. You can buy a license to shoot beavers at any hunting ground. If you dare, they will be very happy there. They also set prices. Depending Beaver hunting will cost anywhere from 50 to 600 thousand Belarusian rubles per season,” Belgosokhot told Sputnik.

© Sputnik / Maxim Blinov

The most valuable thing is not the fur, but the liver

Dmitry Lagoda, an amateur cook and son of a hunter, is familiar with beavers first-hand. In a conversation about this king of the swamps, he immediately noted the smell of aspen and sweetish taste, which cannot be confused with anything. However, according to Lagoda, the most valuable thing about a beaver is its liver.

"The whole animal can be eaten, but the most delicious thing is stewed liver. The main thing is to remove it carefully gallbladder and soak it for a couple of hours, changing the water periodically. Then transfer the finely chopped pieces to a greased frying pan. butter, and fry,” shared culinary secret from Sputnik Lagoda.

Cooking beaver liver is a liberal activity. It can be baked in foil, on a skewer over coals, or boiled in salted water. Lagoda also recommends soaking the liver in milk and then cooking. Then the dish will become simply an excellent delicacy.

Professional chef Dmitry Yukhnevich is completely delighted with the beaver. And also the range of dishes that can be prepared from it.

"Beaver tail soup is highly valued. In general, the main thing is to make excellent marinade from onion, ginger and apple cider vinegar, soaking for five hours. While frying, sprinkle the meat with lemon juice, then it will turn out tender, like turkey and rabbit,” Yukhnevich assured Sputnik.

However, not everyone shares the optimism of Lagoda and Yukhnevich.

“I was at a friends’ wedding and the guests were treated to beaver cutlets. What can I say, the meat smells bad, is very tough, and tastes like sweet, stale beef,” gourmet Vladimir Plotnikov shared his vision of beaver.

He is sure that he will not eat beaver again. Unless there is total famine.

Arkansas beaver

While in Belarus a galaxy of cooks are just getting ready to chop beavers into cutlets, in the USA recipes for preparing this rodent have been known for a long time. For example, beaver meat is traditional dish in Arkansas.

So, here's the recipe!

We take the carcass of one beaver weighing from three to five kilograms, roll it in breadcrumbs, rub with salt and pepper. Place on an open oven tray and bake for 15 minutes at 450 degrees. Then pour half a glass of water, half a glass of red wine and half a glass of currant jam, add one teaspoon of thyme and rosemary, cover with a lid and bake for another three and a half hours at 325 degrees. Important: during baking, you need to scrape off the fat from the carcass.

Total: a few hours of work - and an American dish on your holiday table.

Protein is like protein and therefore not harmful

A galaxy of nutritionists also argues about the benefits of beaver meat. In scientific circles they are sure: since the beaver eats exclusively plant foods, its low-fat meat can be considered dietary and healthy.

“In fact, despite the fact that the beaver feeds on vegetation, we don’t know what kind and where. And as for meat, it’s a protein, so it won’t be harmful,” endocrinologist Tatyana Mokhort assured Sputnik.

© Sputnik / Maxim Blinov

Nutritionist Larisa Borisevich described beaver meat very well.

"Beaver meat is very close in composition to rabbit and chicken meat. It contains virtually no fat, contains seven essential amino acids and three conditionally replaceable, contains a large amount of iron and does not contain uric acid. This means that it can be eaten by people with gout and anemia. Meat is also suitable for those who want to lose weight. But you still shouldn’t overuse proteins. Personally, I wouldn’t eat beaver, because I feel sorry for the animal,” Borisevich analyzed the meat at the request of Sputnik.

The beaver is kind, and therefore not everyone can make sausages out of this rodent. In addition, he is hardworking and has good knowledge of hydraulic engineering. Therefore, instead of coming up with recipes for consuming this wonderful animal, it is better to think about how to use them on the farm. Perhaps the time will come when Belarusian scientists will introduce the world to technological beaver cyborgs who will participate in the construction of nuclear power plants and housing.

Find out whether people eat beavers, whether their meat and fat can be consumed, and whether it is healthy. Here you can read the advice of a nutritionist and learn how to use the product correctly.

Answer:

Beavers are common mammals that live in middle lane climate. In Russia, this is a famous animal that has been encountered by almost every third resident of our country. At the same time, not everyone asks the question: Do people eat beavers? After all, he is the same mammal as hares, wild boars, deer, moose, but on the other hand, not all animals are suitable for food due to their specific taste or composition of meat.

It turns out that beaver meat was consumed by our distant ancestors. And the prisoners who ate it in the taiga revived interest in beaver meat. For them, catching a beaver was a great success, since its meat is very tender, juicy and light. It contains a large amount useful substances and very filling. Such qualities were eventually made from beaver meat a real delicacy both in Russia and abroad.

Is it possible to eat beaver meat: expert opinions

The beaver is a common animal in central Russia and is a subject of breeding due to its valuable fur. Beaver meat is more of a delicacy and you don’t hear about its consumption very often.

Beaver is known among hunters for its taste and very delicate structure. The fact is that beaver subcutaneous fat does not accumulate in one place, but permeates all muscle tissue and melts during cooking, giving the meat special tenderness.

When asked whether it is possible to eat beaver meat, the opinions of experts are unanimous: definitely yes. It is not only tasty, but also very healthy, as it contains a large amount of protein, iron and B vitamins (in particular, B1, B2, B3), vitamins A, C and E, as well as many useful microelements. It also contains Essential amino acids for humans: valine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and phenylalanine.

Beavers in Russia are objects of active fishing; they are also bred in special territories. Of course, the main advantage of the beaver is its fur, which is used for the production of fur products. Such products are very durable - they can withstand up to 20 seasons.

But when hunting a beaver, a hunter can count on more than just fur. He will also be attracted by its meat, which has unique taste qualities, and also containing great amount useful substances. In general, in a beaver carcass culinary use almost all organs can be used: kidneys, heart, tail (which is a special delicacy) and especially liver, which is highly valued by hunters for its unique taste.

For the body, beaver can supply a large amount of minerals, such as protein, fats, phosphorus, calcium, iron and magnesium, vitamins (B1, B2, B3, A, C, E) and a whole list of essential amino acids: valine, isoleucine, leucine, lysine, methionine, threonine, tryptophan and phenylalanine, arginine and histidine.

One of the extremely beneficial properties of beaver meat is that it very rarely contains bacteria and microorganisms that are dangerous to humans. Beavers are very resistant to various types of infections, which adds safety to the benefits of eating their meat.