Well, it's been a fairly warm winter, so - in addition to
the muskrats, there's been a fair take of bank beaver.

I've been experimenting with recipies. This one is the best so far:

Roast Beaver:
Printer version of this recipe

1 Beaver, quartered. Some of these suckers get to 40 odd pounds or more. The little bank beaver are much more manageable.

Parboil the quarters for 30 minutes or so and repeat at least twice (these puppies have a tendency to be gamey), rinsing and using new water each time.

Put the quarters in a clean pot with just enough water to cover them and
add about 1/8 to 1/4 cup pickling spice or Zatarain's crab boil and
boil again for about 20 minutes.

Drain, rinse and put in a roast pan with Special Anglican Sauce.
Roast 1 hr. 325 F.
Don't forget to baste often.