We got a great laugh around the house here a couple weeks ago when my neighbor Mike — a guy who’s full of Adirondack lore — began extolling the virtues of eating Adirondack beaver. A quick search turned up actual beaver recipes. It turns out, unlike deer which are hung in woodsheds, barns and garages all over the North Country during hunting season, beaver needs to be soaked overnight in salt water to remove the blood from the meat — trapped beaver don’t bleed out.
So much discussion of beaver got me thinking about the history of Castor canadensis — North America’s largest rodent and the second largest in the world — which was driven to near extinction in the Adirondacks around the turn of the last century, but whose reintroduction was astoundingly successful. » Continue Reading.