Most people don't video when taking care of multiple beavers in one session. The sign of a true professional.

It has been ~50 years...but I had a trapper buddy in the Great Lakes area...that often roasted beaver he caught for our group. It was always a real treat.
The meat texture and color is very much like dark meat chicken. Tight small muscled structures.
But the taste was FANTASTIC !
I'd describe it like really tender prime rib...a bit oilier...but really good eating!

My grandfather was a trapper as a young man. He told me they would cut the tails off and roast them over coals to eat. I tried it. Cooked it by laying the tail right on coals rotating both sides till the skin was black and could be easily peeled off. It was not bad, but it did have an unusual texture. I have no desire to eat it again, but if I were stuck in the woods and hungry I would have no problem.

Never ate real Beaver tail...only the roasted meat.

However, the only Beaver Tails I actually have eaten were fried pastries served in Ontario, Canada during their Winter Canal Festival.
They were kind of like a TX State Fair Funnel Cake but shaped like a beaver tail.
Served hot with powdered sugar and cinnamon...very tasty with a hot spiced rum & apple cedar in mug to ward off the cold!

we've got beavesr on our lease here in east Mo county, at the very back are several streams that start a few miles to the north and feed into Caney Creek and they have about 4 or 5 dams, and they're chopping down a few saplings and tree's about about 3 or 4" in diameter. mostly sticks and branches.
i think i've got a picture on my phone of one of the dams.

Well done!

Very cool

whack em