The main dish for both of my sons graduation parties was beaver stew. At the oldest one's party the principals wife said it was beef. I had to take her to the garbage can to show her the bones to prove to her that it was not beef. I used to serve beaver loin off the grill at our trappers convention. Some years my youngest son would do around 10 lbs of them. One year I saw a bloody paper on top of the cooler. I picked it up and felt some thing in it. He had saved a couple of loins off of some young beaver for himself. I did not blame him as there were the best eating and he spent over an hour cooking the rest of the loins. I would parboil the meat in baking soda water to get the blood out of the met as they do not bleed out when trapped. You have to keep an eye on them when parboiling as it will foam up and run over the stove top making for a messy stove and a very unhappy wife. One year I was mentoring a couple of high school seniors on my beaver lines. They brought an Italian exchange student to the fur shed one night. When the kid saw the beaver liver he got excited and took all the rest of the beaver livers from the season home to eat. To dang soft and squishy for me to even try. I have not eaten any coon in years. I agree about getting the glands out. A good way to get the heavy fat off of them is to put them in the freezer for a while. When they are about frozen the heavy fat will pretty much peal off.