Beaver backstraps and hams are delicious if cooked in a tomato based sauce. I like to cut slices of the ham across the grain, dust them with seasoned flour, pound them with a meat tenderizing hammer, and brown them in bacon fat. Remove the browned meat, saute some onions and peppers, add some garlic, then some chopped tomatoes-- a couple of cans. Put the browned meat into this sauce and simmer until the meat is fork tender. Serve over rice, or with buttermilk biscuits.
A note of caution-- on either side of the beaver's rectum there is a large scent gland called the castor gland. When skinning the beaver and removing the hams, be sure you don't cut into these glands. The secretions have a strong medicinal odor that will permeate anything they touch.