Antler and Fin Podcast: Beaver Bomber Sandwiches
Read the written version of this recipe as prepared by Field Staff Writer John Vile
This is my take on the classic South Philadelphia Hot Beef Sandwich, except I’m using beaver. Yes, that’s correct, beaver. Beaver is often an overlooked wild game meat, but trust me, as long as you avoid the castor glands when skinning and butchering, it is excellent. Among the game meats I’ve used for this recipe, it ranks up there with bear and is far superior to venison.
I smoked the meat for about 1-1/2 hours and then put everything in a cast iron Dutch oven and slowly braised it on the pellet grill until the meat fell apart, which took an additional 3 hours or so. This is a delicious, but sloppy, sandwich so be sure to have plenty of napkins on hand.
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Read the written version of this recipe as prepared by Field Staff Writer John Vile
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About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
