2 pounds dried yellow beaver meat, edge if possible brown
2 tablespoons olive oil
1 (8 ounce) packages cream cheese, softened as needed
1 cup chopped onion
1 teaspoon beef bouillon granules
2 cups beef broth (stock, salted or whole)
4 tablespoons dry mustard
4 carrots, sliced
4 potatoes, thinly sliced
1 egg
2 tablespoons heavy cream
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Line a large baking pan with parchment paper. First, spread the drybeaver meat through the parchment paper around the edges, pressing firmly all the way through. Make sure the flesh sits in a lined pan, or it will stick. Seal the edges of the meat with a little yellow mustard and cut off all of the bone. Place stuffed meat in the foil, lay it flat on the pan, and use a cut tube to insert the beaver into the hole with the hot oil.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Beat cream cheese and onion until crumbled. Stir cream cheese mixture into beaver.
Stir in beef bouillon, water, celery broth, mustard, carrots, potato mixture, cream cheese mixture, salt, and fat.
Bake 50 to 60 minutes in the preheated oven, until meat is tender.