Beaver Stew

1. 1

   Cut beaver into serving size pieces.

2. 2

   Dredge in salt and peppered flour and brown in hot oil in a stew pot.

3. 3

   Add bay leaves, garlic powder, tomatoes and some water.

4. 4

   Cover and cook until meat is nearly done.

5. 5

   Add vegetables and cook further until carrots are tender.

6. 6

   Add cabbage and garlic; cook about 10 minutes longer.

7. 7

   The stew may be thickened by adding a flour and water paste.

* Per serving · 4 servings · Values may vary.

No additional tips available.