Prepare Your Furbearers Using The Mountain Man Cookbook


The Mountain Man Cookbook —The How-To Recipe Guide for Preparing, Cooking and Eating Raccoons, Muskrats, Beavers and Other Unconventional Wild Game has hit bookshelves.

The Mountain Man Cookbook is the ultimate compilation of wild game recipes from readers of Trapper & Predator Caller. Many of these trappers and predator hunters have discovered ways to create delicious meals out of the furbearers they harvest. Recipes in The Mountain Man Cookbook include mouth-watering dishes using:

  • Bears
  • Beavers
  • Bobcats
  • Mountain Lions
  • Coyotes
  • Foxes
  • Ground Hogs
  • Muskrats
  • Opossums
  • Raccoons
  • Skunks
  • Porcupines
  • Rabbits
  • Squirrels
  • Wild Hogs

Though many people might be wary of cooking furbearers, the 175+ recipes included in this cookbook illustrate that these animals are nothing more than “food-bearers,” and can actually make for a range of new, unique and most importantly, tasty, meals. An introduction to the book by wildlife biologist Serge Lariviere, a T&PC field editor, details food safety and preparation tips.

Once you’ve explored the range of delicious recipes in The Mountain Man Cookbook, you’ll be ready to eat like a mountain man!

Here’s one example of the tasty recipes you’ll find inside the book:

Beaver Burger With Asparagus

1 to 2 pounds beaver meat
Open Pit barbecue sauce
Sweet Baby Ray barbecue sauce
½ cup brown sugar
Water as needed
Fresh asparagus, wild is great but frozen also works
Lemon pepper
1 lemon
Butter or olive oil

  1. Cut meat into strips. Place strips in slow cooker or stovetop pan.
  2. Mix 1½ cups of a mix of the two barbecue sauces. Add brown sugar to taste. Mix with whisk until smooth. Add most of the sauce to slow cooker or stovetap pan. Save a little for later.
  3. Cook meat slowly, stirring often. Add water as it cooks down. Cook until meat is tender and able to be shredded.
  4. While beaver is slow cooking, wash asparagus. Cut off ¼ inch from the bottom.
  5. Melt enough butter (or pour enough olive oil) to cover asparagus. Squeeze three wedges of lemon into butter. Add 1 tablespoon of lemon pepper. Let cool. Place asparagus in pan and let it stand until the meat is almost done.
  6. When meat is almost done, steam asparagus for eight to 12 minutes.
  7. Add more lemon pepper to taste.
  8. Shred beaver meat. Place on a toasted bun.
  9. The beaver and asparagus go great with baked potatoes. If you’re hosting city folk, tell them its barbecue beef. They will never know the difference. Enjoy!

Submitted by Thomas Walsh, Wisconsin




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