Crock-Pot Barbecued Beaver
This is a double-cooked slow-cooker recipe. Do the first cooking overnight, which cooks the meat until tender. The next day, remove fat and bones (if any). The lean meat is put back to simmer in the barbecue sauce. Yummy!
Rub roast with garlic and season with salt and pepper to taste.
Place one-third of the onion slices in the bottom of a Crock-Pot. Cover with roast. Place one-third of the onions on top of the roast. Add cloves and water. Cover and cook on low for about 10 to 12 hours or until meat is fork tender.
Place meat on a baking sheet and remove fat and any bones. Empty the Crock-Pot.
Place one-third of the onions on the bottom of the Crock-Pot. Add cleaned meat and barbecue sauce. Cook on low for 4 to 8 hours or cook on high for 1 to 3 hours.
Toast buns and serve with barbecued meat.
Doctored-Up BBQ Sauce
Make gourmet barbecue sauce by doctoring up store-bought sauce. Begin with 1 cup of a favorite sauce and add a few goodies. For Asian-style sauce, add 1 teaspoon each sesame oil and freshly grated ginger; for citrus-flavored sauce, add zest and juice of 1 orange; for Southwestern-style sauce, add 1 to 2 teaspoons ancho chile pepper and lime zest and juice; for Southern-style sauce, add 1 teaspoon smoked hickory salt and 2 tablespoons cider vinegar.
1 (4- to 5-pound) beaver roast(s)
4–5 cloves garlic, minced
Kosher salt and freshly ground black pepper to taste
3 onions, sliced and divided
6 whole cloves
2 cups hot water
1 (16-ounce) bottle of spicy barbecue sauce
8 sandwich buns, kaiser rolls, or hoagie rolls