Since we're all out there chasing tail, here is a nice recipe for some juicy deep fried beaver.
But first a little education about the great beaver! Give you an idea about what to expect when you get it.

Beaver Facts:
Beaver is a very fine textured red meat. There are fat deposits outside or between muscles, similar to venison. While it's interesting the meat does not dry out while cooking as quickly as venison it will dry out much quicker than most lean cuts of beef. Be careful, don't let your beaver dry out! Beaver is much better then venison because it doesn't get the funky smell, as quickly at least. The fat doesn't go rancid as fast. Cut the fat out though, nobody really likes fatty beaver. Make sure you get the deposits inside both the front and rear legs which contain glands. Don't let the liquids hit the meat! This will give the meat a bitter taste, and that's not enjoyable for anyone. Big Castor glands are attractive to both men and women, and can be sold for use in the perfume industry.

Also beaver needs more preparation then your used to. It must be to be soaked overnight in salt water to remove blood from the tasty meat. Trapped beaver do not have a chance to bleed out!

Cleaning your Beaver:
Cutting up a dressed beaver requires special attention to bone structure or most meat will end up on bones. Meat tends to cut easier when it contains some ice crystals. Most of the best meat on the beaver will be found on the hams and along the back bone. The larger muscles attest to the powerful back legs and tail. The tender loin or back strap found along both sides of the top of the back is wider at the shoulders and tapers to a point near the hams. The tender loin is found inside the body cavity at about the middle of and to either side of the back. Steaks are difficult to cut from the ham area. Most meat will be chunks or strips. The flanks, between ribs and the hams, are often strong tasting either by nature or contamination by body fluids.

Cooking your Beaver:
2-3 lbs 1 inch cubes of beaver
6 eggs
2 cups flour
Salt, pepper, ginger, sage, poultry seasoning, etc.
Oil for frying
Milk

Mix eggs, flour and any combination of the spices above for a variety or about 1 tsp. salt and 1 tsp. pepper. Alternate beating and adding about 1 tbsp. of milk until the mix has thinned enough to jiggle when shaken. Continue to beat with a fork until the ingredients are thoroughly blended. Stir in the beaver cubes until all cubes are well coated.

Drop individual coated cubes in hot oil (at least 2 inches deep). Cubes will sink and then float as they start frying. Stir and turn until golden brown making sure no chunks remain stuck to the bottom of your fry pan.

Eat plain or dip in sweet and sour sauce, BBQ sauce, honey, honey-mustard sauce or your favorite steak sauce. Try different types of salad dressings

We do not condone the poaching or tapping of beavers! Please acquire your beaver responsibly

Recipe from here