I have eaten beaver (Castor canadensis). It was slow-baked buried in a bed of tradition bread stuffing. It was a dark meat with no particular off flavors. One has to be careful to remove the anal glands without getting ANY of the contents on the meat. read more
And beaver meat is high in protein and probably better than beef and supplemented well, well except for a good ribeye. So, where do ya start, well first you have to find one. Beaver are pretty much located throughout N. America. Most are trapped and some are shot depending on your state regulations. read more