As Food
Beaver meat is similar tasting to lean beef, but care must be taken to prevent contamination from the animal's strong castor (musk) gland. It is usually slow-cooked in a broth, and was a valuable food source to Native Americans. Early French Canadian Catholics considered beaver to be "four-legged fish" that could be eaten at Lent.
Despite their name, the fried pastries found in parts of Canada called beaver tails contain no beaver.
Read more about this topic: North American Beaver
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—Henry David Thoreau (1817–1862)
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