Bourbon Brown Sugar Beaver Baguettes
These sandwiches straight up blew me away. I wasn’t too sure what to expect from beaver steak, but never in my wildest dreams did I expect it to be SO good!
Beaver loin, seared just past rare and rolled in a sweet bourbon glaze, stacked onto warm baguette with garlic-pepper aioli, arugula, caramelized onions, and shaved Parmesan? What could be better?
The flavours all mingled together into something more than the sum of its parts and into something truly special. Kathy even declared it as Sandwich of the Year as our dog Arrow looked on jealously.
I know beaver meat can be tough to source, so feel free to use venison loin for this recipe instead. Loin from a younger or smaller animal will be a particularly good fit!
I ate this beaver meat medium-rare, but many reputable sites recommend cooking the meat to an internal temperature of at least 160°F. Please use your own discretion.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
- Yield2 large or 4 small sandwiches
Ingredients
- 1lb (454g) beaver loin, trimmed of any silverskin
- 2 tablespoons (30ml) lard or vegetable oil
- 4 medium onions, sliced
- 1 tablespoon + 1 tablespoon (28g) butter
- 2 tablespoons (30ml) bourbon
- 2 tablespoons (24g) brown sugar
- 1 short baguette, warmed
- 1 garlic clove, finely minced
- 1/4 cup (60ml) mayonnaise
- 1/2 teaspoon (1g) cracked black pepper
- Arugula
- Parmesan cheese, shaved
Preparation
Season beaver loin generously with salt and pepper.
Add 1 tablespoon of the butter to a pan over medium heat. Once melted, add the sliced onions, cook, lowering heat, for 30 minutes, or until nicely caramelized. Season with a pinch of salt and pepper.
Add the oil/lard to a cast iron pan over high heat.
Add beaver and cook on all sides until 125 degrees (many reputable sites recommend you cook beaver meat to 160°F to be safe).
Remove the steak and set aside. Add the other 1 tbsp butter, the bourbon, and the brown sugar to the pan, melt, then add the steaks back in and cook until the loin is sticky and coated. Reserve the extra sauce.
Let rest for 15 minutes.
Heat the bread up in the oven until warmed through, then slice in half lengthwise.
Mix the mayo, pepper, and garlic together in a bowl.
Spread the mayo onto both sides of the baguette.
Add a thick layer of arugula onto the bottom. Slice the loin thinly, then stack onto the arugula. Top with the onions, add some shaved Parmesan, then close the sandwich.
Cut into 2-4 pieces. Enjoy!
Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!
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