Wild Recipes

Bourbon-Brown Sugar Beaver Baguettes

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These sandwiches straight up blew me away. I wasn’t too sure what to expect from beaver steak, but never in my wildest dreams did I expect it to be SO good!

Beaver loin, seared just past rare and rolled in a sweet bourbon glaze, stacked onto warm baguette with garlic-pepper aioli, arugula, caramelized onions, and shaved Parmesan? What could be better?

The flavours all mingled together into something more than the sum of its parts and into something truly special. My partner even declared it as Sandwich of the Year as our dog looked on jealously.

I know beaver meat can be tough to source, so feel free to use venison loin for this recipe instead. Loin from a younger or smaller animal will be a particularly good fit!

Servings: two large sandwiches
Time to make: 1 hour
Also works with: Venison loin

Looking for more beaver recipes? Why not try this Beaver Bomber Sandwich?

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Bourbon and Brown Sugar Beaver Baguettes

Recipe by Adam Berkelmans
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Course: Wild Recipes


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  • 1 lb beaver loin, trimmed

  • 2 tablespoons lard or vegetable oil

  • 4 medium onions, sliced

  • 1 tablespoon + 1 tablespoon butter

  • 2 tablespoons bourbon

  • 2 tablespoons brown sugar

  • 1 short baguette, warmed

  • 1 garlic clove, finely minced

  • 1/4 cup mayo

  • 1/2 teaspoons cracked black pepper

  • Arugula

  • Parmesan, shaved


  • Season beaver loin generously with salt and pepper. Cut loin in half so it will fit inside the pan easier.
  • Add 1 tablespoon of butter to a pan over medium heat. Once melted, add the sliced onions. Lower heat to medium low and cook for 30 minutes, or until nicely caramelized. Season with a pinch of salt and pepper. Transfer to cutting board and cut the pile three or four times with a knife to shorten the onion strands. Set aside.
  • Add the oil/lard to a cast iron pan over high heat. Add beaver and cook on all sides until a meat thermometer reads 150°F in the center. Remove the loins and set aside. Add 1 tablespoon butter, the bourbon, and the brown sugar to the pan, melt, then add the loin pieces back in rolling them in the sauce until sticky and coated. Reserve the extra sauce.
  • Let the meat rest for 15 minutes.
  • Heat the bread up in the oven until warmed through, then slice in half lengthwise.
  • Mix the mayo, pepper, and garlic together in a bowl.
  • Spread the mayo onto both sides of the baguette.
  • Add a thick layer of arugula onto the bottom. Slice the loin thinly, then stack onto the arugula. Top with the onions, add some shaved Parmesan, then close the sandwich.
  • Cut baguette into two pieces and serve. Enjoy!

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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.

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