bushaker is not just showing off here, the presenter’s goal is to study the recipes for game fish, cookhe kind of fish. we also have several beaver tails from the hunt, you haven’t seen anything like that, uh-huh, no, and haven’t eaten it, we’ll cook it too, tender, juicy, beaver meat, especially young ones, is prized among lovers, all the fat from the carcass is rendered during cooking process, saturates the piece, making the taste of the dish richer, in principle, we already have prepared, uh-huh, we have two tails, beavers? you can eat it on the tail, and look here, this is lard, it’s like lard, the meat was beaver like this, only on the tail and this part is also soft. i think i have an association like a lamb’s tongue, it’s a yarn tongue, yes, it looks like it takes a very long time to prepare, it ’s like you cook it there, cook it, no, we will smoke today on a fire, we will smoke on a fire, during breaks the presenter tries everything that is on the table, this is the juice from our pumpkins that we grow, yes, we do it ourselves, oh, i i love it, very interesting, very useful , yo