| |
| Beaver Information |
 |
From "Northern Cookbook" edited by Eleanor Ellis, Indian Affairs and
Northern Development, Ottawa 1973.
The industrious beaver is the largest rodent on the North American Continent,
and is found in all the waterways of the forested areas of the north. Its rich brown
fur has long been prized by trappers and hunters, and the search for beaver pelts
instigated much of the early exploration of the continent. Because of its
contribution to the development of our Dominion, the beaver has been chosen as an
emblem of Canada.
If the beaver pelt is to be prepared for market, care should be
taken in skinning the animal. Lay the beaver on its back in a clean place and cut
off the legs at the first joints. Then, with a sharp knife, slit the pelt, starting
at the lower lip. Insert the knife in this slit and, with the sharp edge up, cut the
pelt in a straight line down the belly to the vent. Work out from this centre line
cut and, with short strokes, separate the skin from the flesh. Carefully pull the
legs through the skin, leaving four round holes in the pelt. Cut off the tail where
it meets the fur. Skin carefully around the eyes and cut the ears close to the
skull. Finish removing the pelt, taking as little flesh and fat with it as possible,
then lay it on a flat surface, fur side down, and sponge off all the blood marks
with lukewarm water. Complete directions for stretching and cleaning pelts are
available from the Game Management Officers.
Beaver meat is dark red, fine grained, moist and tender, and when
properly prepared, is similar in flavour to roast pork. Cut the head from the
carcass and eviscerate the animal as follows: Make a cut through the thin layer of
meat from the breastbone to the vent, encircling the vent, and being careful not to
puncture the intestines. Lay the body cavity open, and remove the viscera by
grasping them above the stomach and pulling down and out from the body cavity.
Carefully cut out the tiny musk glands from under the skin on the insides of the
legs and be sure to remove the castor gland under the belly near the tail. Trim off
all the fat, then wash the carcass thoroughly with warm water.
Collected by Bert Christensen
Toronto, Ontario
web site: http://bertc.com
|
|
