The best meat is along the backbone and on the hams. Pay special attention to the fat deposits in the front and rear legs, as these areas contain glands. Beaver meat is fine-textured and can be tough if cooked too quickly, so most recipes call for it to be slow-cooked until tender. The castor glands, located in the beaver's lower abdominal cavity, must also be removed.

Remove fat and glands from the beaver before cooking to avoid a bitter flavor seeping into the meat. The whole animal or its meaty legs can be slow-roasted in a low oven, at 275 to 325 degrees Fahrenheit, in a covered roaster with a splash of water, wine or broth to provide moisture.

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