A Logging Camp Story — Beaver Stew

A Logging Camp Story — Beaver Stew

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Working for a logging camp one might come across something unusual in the thick forests. One day working  in the  Gilmour camp near Maniwaki they came upon a camp of 15 Natives all worse from wear from liquor.

They insisted the white men stay for dinner and when the group of men declined the natives grew angry. Rather than see their sentiments grow deeper they decided to stay for dinner. A large pot hung over the campfire and smelled of meat  stew. The men soon found out it was Beaver stew, which they were eager to try.

When the Beaver was served the men found out that the meat was good eating, but carelessly prepared. Chunks of fur was still attached and one of them got served a Beaver leg still with the claws on it.  Needless to say they had to act with great finesse not to irritate their dinner hosts who ate the Beaver stew hair and all.

The story ends that then men were might thankful to get away from the drunken dinner party without the Natives attacking them. Gossip says it was 3 to 1.



  • 2-3 lbs 1 inch cubes beaver
  • Bacon grease
  • 2 cups flour
  • 1 tsp salt
  • 1 tsp pepper
  • 2 medium onions
  • 1/2 lb carrots
  • 6 medium potatoes
  • 2 stalks celery


Combine flour, salt and pepper in a closable bag or 2 quart closable plastic container and shake until mixed. Add beaver and shake until well coated.

Dice onions. Melt enough bacon grease in the bottom of a fry pan to sauté onions and beaver. Sauté onions and floured beaver in bacon grease, adding more grease as needed. Place sautéed cubes and onions in a 4 quart pot with enough water to cover. Add water to fry pan to remove the remainder of the bacon grease and flour. Add this pan gravy to your stew.

Slice carrots and dice celery. Add carrots and celery to your stew and simmer until beaver is somewhat tender (about 30 minutes). Taste broth and add salt or pepper to taste. Cut potatoes into 1 inch cubes and add enough water to just cover the meat and vegetables. Simmer until potatoes are done (about 30 minutes)


Lanark County Recipes Beaver Tail and Muskrat — No thanks LOL

The Harold Kettles Series – Blowing up Beaver Dams in Beckwith

Living with the Natives — Mrs Copithorne’s Bread

The Little Door by the River




About lindaseccaspina

Before she laid her fingers to a keyboard, Linda was a fashion designer, and then owned the eclectic store Flash Cadilac and Savannah Devilles in Ottawa on Rideau Street from 1976-1996. She also did clothing for various media and worked on “You Can’t do that on Television”. After writing for years about things that she cared about or pissed her off on American media she finally found her calling. She is a weekly columnist for the Sherbrooke Record and documents history every single day and has over 6500 blogs about Lanark County and Ottawa and an enormous weekly readership. Linda has published six books and is in her 4th year as a town councillor for Carleton Place. She believes in community and promoting business owners because she believes she can, so she does.

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