If we haven’t given you enough reason to cure a beaver ham, here’s one more. This stew is rich and hearty from the smoked beaver ham, and comes together quickly for an easy weeknight dinner.

Lentil & Beaver Ham Stew

Prep time: 1 hour

Serves: 4

Ingredients

2 stalks celery, deribbed, finely diced

½ onion, finely diced

3 cloves garlic, minced

2 medium carrots, peeled, finely diced

1 bay leaf

2 tbsp duck fat

1 quart stock (we use beaver, waterfowl, or venison)

1 beaver ham bone

1-1 ½ cup leftover beaver ham, roughly chopped

1 cup dried lentils

½ tsp dried oregano

Method

Sweat the onions, garlic, celery, oregano and carrots with the duck fat over low heat until almost tender, about 15-20 minutes. Add beaver ham, ham bone and stock. Bring to a simmer and cook for 10 minutes. Add lentils and cook for 30-45 more minutes until lentils are tender. Season with salt and pepper. Serve with warm crusty bread and a simple green salad.