BBQ Beaver and Wedge Salad


BBQ Beaver

  • Beaver (skinned and clean)

BBQ Sauce

  • 3 TBS of Honey
  • 2 TBS Cayenne Pepper
  • 2 TBS Hot Sauce
  • 2 TBS Black Pepper
  • 1.5 TBS Ginger
  • 2 TBS Minced Garlic
  • 1/2 Cup Ketchup
  • 2.5 Cups of Vinegar
  • Lemon Juice from 1/2 of Fresh Lemon

Wedge Salad

  • Head of lettuce
  • 1/2 Cup Olive Oil
  • Juice from 1/2 Lemon
  • 3 TBS Raspberry Blush Vinegar
  • 1/4 Cup of Scallions
  • 2 TBS Bacon Bits
  • 2 TBS Cranberry
  • 2 TBS Honey



Beaver:  Boil on top of stove for 2 hours. Then sit aside to cool. Then cut meat away from bone, and chop into small pieces. Once you pour the sauce over the top. Heat oven to 375 degrees and cook for 20 minutes to let sauce absorb into the meat.

BBQ Sauce: Combine all the ingredients in pot and put on stove top to heat. Bring to a rapid Boil. Then pour sauce over Beaver meat.

Wedge Salad: Cut off bottom stalk then quarter the lettuce and place on a plate.  Combine the rest of the ingredients of make the dressing for the salad.

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