Roasted beaver with root vegetables
Roasted beaver with root vegetables is a traditional North American dish, particularly associated with Indigenous peoples and early settlers. It features tender, slow-cooked beaver meat roasted alongside hearty root vegetables like potatoes, carrots, and onions, often seasoned with herbs and sometimes maple syrup or juniper berries.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats from the beaver meat, with moderate carbohydrates from the root vegetables. A typical serving provides a good source of iron, zinc, and B vitamins, with an estimated 400-500 calories per serving.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 35 g |
| Carbs | 25 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 350 mg |
| Iron | 4.5 mg |
| Zinc | 6 mg |
| Vitamin B12 | 2.8 mcg |
| Potassium | 600 mg |
| Phosphorus | 300 mg |
| Niacin (B3) | 8 mg |
| Selenium | 25 mcg |
| Vitamin C | 15 mg |
Per 1 serving (300 g) · estimated, varies by recipe
💡 What's interesting
Culturally, beaver was a staple food in many Indigenous diets and played a role in the North American fur trade era. Nutritionally, beaver meat is leaner than many game meats and rich in omega-3 fatty acids, making it a unique and sustainable protein source.
