Hi Suzanne,
This article may be of interest to you:
Lauwerier, R. (2011). "Burnt animal remains from Federmesser sites in the Netherlands." Archäologisches Korrespondenzblatt 41(1): 1-19.
It specifically mentions beaver as well as other species. I'm afraid I don't have a copy on hand.
Cheers,
Ariane
Dr. Ariane Burke, Professeure Titulaire,
Universite de Montreal,
Departement d'Anthropologie,
Professeure invitee (2014-15)
Laboratoire d'archeologie prehistorique
Institut J.-A. Forel, Sciences de la Terre,
Universite de Geneve
http://archeozoologie.anthro.umontreal.ca/
________________________________
From: Analysis of animal remains from archaeological sites [[log in to unmask]] on behalf of Christian Gates St-Pierre [[log in to unmask]]
Sent: August 30, 2015 10:44 AM
To: [log in to unmask]
Subject: Re: [ZOOARCH] butchery of squirrel
As you certainly know, beaver was a prey of choice for many Native American tribes, from the earliest times to the present day. There were an infinite number of ways of cooking and consuming beaver meat. The tail was especially sought after, a real treat according to many ethnohistorical documents. Because the meat has a certain amount of fat, it was frequently smoked and dried, then stored in prevision for the harsh winter times. The beast could be roasted whole, suspended over an ember bed or a low fire, cooked very slowly in order to drain off the fat and to obtain a meat that is more evenly cooked. The «sagamité» is a well known Huron recipe, where corn, fish, and dried meat of any sort, including beaver, where cooked together in a stew. So if you look at the ethnographic/ethnohistorcal record for Native North Americans you will find plenty of beaver recipes. Of course, most will not result in burned bones per see: the bones were probably thrown directly into the fire after consumption.
Christian
Christian Gates St-Pierre, PhD
Chercheur invité / Invited Researcher
Département d'anthropologie
Université de Montréal
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________________________________
De : Susanne C. Münzel <[log in to unmask]>
À : Christian Gates St-Pierre <[log in to unmask]>; [log in to unmask]
Envoyé le : Dimanche 30 août 2015 0h45
Objet : Re: [ZOOARCH] butchery of squirrel
By the way talking about recipes, does anyone of you know beaver recipes? I jus work on a Mesolithic abri site in the Swabian Jura (Helga Abri) and have lots of burned beaver bones and also cuts marks and I just wondered if they barbecued the whole beast...........
best Susanne
Dr. Susanne C. Münzel
Universität Tübingen
Naturwissenschaftliche Archäologie
- Arbeitsbereich Archäozoologie -
Rümelinstr. 23
D-72070 Tübingen
Tel.: -49(0)7071-29 77144
privat: Mendelssohnstr. 108
70619 Stuttgart
Tel.: 0711/4780683
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www.urgeschichte.uni-tuebingen.de<http://www.urgeschichte.uni-tuebingen.de/>
Am 30.08.2015 um 03:11 schrieb Christian Gates St-Pierre:
Well, how about squirrel sushi, Montreal style?
Squirrel sushi? 'That's a very, very good meat,' says Montreal chef Picard<http://www.theglobeandmail.com/life/food-and-wine/food-trends/squirrel-sushi-thats-a-very-very-good-meat-says-montreal-chef-picard/article551453/>
[image]<http://www.theglobeandmail.com/life/food-and-wine/food-trends/squirrel-sushi-thats-a-very-very-good-meat-says-montreal-chef-picard/article551453/>
Squirrel sushi? 'That's a very, very good meat,' says Mo...<http://www.theglobeandmail.com/life/food-and-wine/food-trends/squirrel-sushi-thats-a-very-very-good-meat-says-montreal-chef-picard/article551453/>
Many of the dishes in the Montreal chef's audacious new cookbook are drowning in maple syrup
Affichage activé www.theglobe...<http://www.theglobeandmail.com/life/food-and-wine/food-trends/squirrel-sushi-thats-a-very-very-good-meat-says-montreal-chef-picard/article551453/>
Yahoo Aperçu par
Christian Gates St-Pierre, PhD
Chercheur invité / Invited Researcher
Département d'anthropologie
Université de Montréal
[log in to unmask]<mailto:[log in to unmask]>
________________________________
De : Eve Richardson <[log in to unmask]><mailto:[log in to unmask]>
À : [log in to unmask]<mailto:[log in to unmask]>
Envoyé le : samedi 29 août 2015 18h30
Objet : Re: [ZOOARCH] butchery of squirrel
On 29-Aug-2015 5:50 PM, Pajx wrote:
> BBC radio also featured an interview with a chef who had squirrel
> specialities including a szechuan squirrel pancake dish. Apparently it
> takes quite a few to make a decent meal though...
Think I'll stick to groundhog and raccoon.
Eve
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