Beaver pot pie
Beaver pot pie is a traditional North American dish, particularly associated with rural and frontier cooking, featuring tender beaver meat slow-cooked in a rich gravy with root vegetables like potatoes, carrots, and onions, all encased in a flaky pastry crust. It's a hearty, savory pie that transforms lean game meat into a comforting, filling meal.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the pastry and vegetables. A typical serving provides a good source of iron, zinc, and B vitamins, with a calorie count ranging from 450 to 600 kcal per serving.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 32 g |
| Carbs | 35 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 750 mg |
| Iron | 4.5 mg |
| Zinc | 6.2 mg |
| Vitamin B12 | 3.8 mcg |
| Niacin (B3) | 8.1 mg |
| Phosphorus | 290 mg |
| Potassium | 410 mg |
| Selenium | 24 mcg |
| Vitamin B6 | 0.6 mg |
Per 1 pot pie (approx. 300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, beaver pot pie is a unique example of early North American fur trade cuisine, utilizing a plentiful and sustainable local resource. Nutritionally, beaver meat is exceptionally lean and high in protein, making it a surprisingly nutritious game option when prepared in a traditional, balanced way.
