Ingredients
3
lbs of boneless beaver meat, cut into 1" cubes
1/2 lb of
organic bacon, diced
3 Tbsp of WildCheff Tex/Mex Blend
1 Tbsp of Ground Cumin
3
Tsp of WildCheff Cherrywood Smoked Sea Salt
3 large
cloves of garlic minced
2 large sweet onions, chopped
1 red bell pepper, diced
1-2
cans of roasted tomatoes
2 Tbsp of WildCheff Porcini Olive Oil
organic all-purpose flour
1/2
C of water
Directions
Heat
up large stock pot or Dutch oven over medium heat. Add Porcini Olive Oil, followed by bacon. Cook bacon until crisp, then
remove and place on a plate that is lined with paper towel.
Season the beaver cubes with the Tex/Mex Blend by tossing the meat and seasoning in a
large bowl. Brown the beaver cubes in the bacon fat and olive oil until browned on outside of meat. When all the meat is browned, add the water and cook for 10 minutes. Add the rest of the ingredients
and simmer for one hour. If you need more water, add during cooking time. Serve
with sour cream corn bread.
