As far as the culinary value of beaver I have had good experience with braising the hind quarters and in fact have some in the fridge right now. I browned the two "hams" in a dutch oven and then removed them. In the same dutch oven I sauteed onion, celery and carrots all diced fine as a classic mirapois. Added 2-3 tbps of paprika, garlic, salt and pepper. After the veggies were softened put the beaver hams back in and added a 50/50 mixture of beef stock and apple cider until the meat was about 2/3 covered. Cooked in a 250 degree oven for 4 hours. Results were tender, moist and really delicious. Something between a chuck roast and thigh meat on a chicken. I highly recommend it. Oh, also I brined it overnight prior to cooking. Google "brining" to find out about that.
