Beaver Roast with Root Vegetables
Beaver Roast with Root Vegetables is a hearty, traditional North American dish, often associated with Indigenous cuisines and early frontier cooking. It features slow-cooked beaver meat, known for its rich, gamey flavor, roasted alongside a medley of root vegetables like potatoes, carrots, and onions. This rustic one-pot meal is a testament to using locally sourced, seasonal ingredients.
🍽️ Nutrition at a glance
This dish is a high-protein, moderate-fat meal with a good source of complex carbohydrates and fiber from the root vegetables. A typical serving provides a substantial amount of iron, B vitamins (especially B12), and potassium, with a calorie estimate around 400-500 kcal per serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 38 g |
| Carbs | 35 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 600 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 7.2 µg |
| Potassium | 850 mg |
| Niacin (B3) | 10 mg |
| Phosphorus | 320 mg |
| Zinc | 5.8 mg |
| Vitamin A | 450 µg |
| Vitamin C | 15 mg |
Per 1 serving (approx. 300 g, including meat and vegetables) · estimated, varies by recipe
💡 What's interesting
Culturally, beaver was a vital food source for many Indigenous peoples and early trappers in North America, prized for its high fat content which was crucial for energy in harsh climates. Nutritionally, it's a lean red meat compared to some game, but its preparation with fatty root vegetables creates a balanced, energy-dense meal.
