Region of Origin: South America
Habitat: Riparian
Current Range: Present on every continent except for Australia and Antarctica
Life Span: 3-4 years in the wild
Nutria, the infamous ‘river rat’, were introduced to the U.S. west coast as an alternative to mink in the mid-1900’s. Although 1.5 million nutria were trapped yearly for the fur trade in its heyday, nutria fur is no longer in fashion and wild populations have rocketed. A nutria female can potentially produce 3 litters a year, with up to 13 pups per litter. They are insatiable eaters that wreak havoc on riparian plants. Trapping is the best method for catching nutria. Bait live traps with sweet potatoes or carrots and place them along active trails. Despite looking like a giant rat, wild nutria are clean animals. They consume plants only and among the healthiest of meats to consume
1 nutria hind saddle
2 quarts water
1 tsp red wine vinegar
Salt and pepper to taste
Vinaigrette
1/4 cup white wine
2 tsp Dijon mustard
2 dashes Louisiana hot sauce
1/2 cup classic mayonnaise
2 Tbsp fresh lime juice
Salt and pepper to taste
In stockpot, bring to low boil nutria, water, vinegar and salt for one hour until meat is tender. Remove nutria meat and break meat off bones and let it cool. To prepare the vinaigrette, boil wine for about 3 minutes to remove the alcohol, then allow to cool. Combine well with the other ingredients and store in the refrigerator. Marinate nutria meat in vinaigrette 30 minutes before serving over selected mixed greens. Makes 4 to 6 servings.
Nutria
1 hind saddle nutria meat
2 quarts water
1/2 cup tomato puree
1 cup red wine
Salt and pepper to taste
1 tsp Louisiana hot sauce
1 tsp red wine vinegar
Roux (mix well)
4 Tbsp flour
2 Tbsp vegetable oil
4 Tbsp corn starch
Mire Poix
1 chopped onion
1 chopped carrot
1 chopped celery stalk
2 cloves garlic
Optional: Potatoes, Corn, and Other Vegetables
Bouquet Garni
2 whole cloves
1/2 bunch parsley
4 black peppercorns
Bring water, seasonings, mire poix, bouquet garni, red wine, and tomato puree to a boil. Add nutria hind saddle and simmer for 1 1/2 hours or until meat is tender. Remove nutria meat and break meat off bones. Make sure to discard any gristle or silver skin. Strain stock then add roux. Cook slowly for 15 minutes. Slice meat into small pieces, then mix into soup. Slowly cook for another 10 minutes. Add brandy or sherry wine to taste and garnish with croutons or tortilla strips (optional).
Mire Poix
1/3 cup chopped celery
1/3 cup chopped carrots
1/3 cup chopped onion
Nutria
2 hind saddle portions of nutria meat
1/2 cup brown sugar
1 cup orange juice
2 Tbsp vegetable oil
Bouquet Garni
1 bunch fresh thyme
1 bunch parsley
bay leaves
2 cups white wine
1 Tbsp soy sauce
Orange zest minced
Salt and pepper to taste
Place oil, mire poix and bouquet garni in a pan; set aside. Rub each hind saddle with brown sugar, and salt and pepper to taste. Place hing saddles on top of other ingredients in pan. Place, uncovered, in a 350 degree oven for 15 minutes.
Remove from oven and deglaze with white wine, soy sauce and orange juice. Cover pan with plastic wrap, the cover again with aluminum foil. Place back into oven for 45 minutes to one hour until meat is tender. Break meat off bones. Place on plate then garnish with vegetables, sauce from pan drippings, and orange zest. Makes 4 servings.
2 hind saddle portions of nutria meat.
1 small onion, sliced thin
1 tomato, cut in big wedges
2 potatoes, sliced thin
2 carrots, sliced thin
8 Brussel sprouts
1/2 cup white wine
1 cup water
2 tsp chopped garlic
Salt and pepper to taste
1 cup demi glace (optional)
Layer onion, tomato, potatoes, carrots and Brussel sprouts in crock pot. Season nutria with salt, pepper and garlic to taste and place nutria over vegetables. Add wine and water, set crock pot on low and let cook until meat is tender. Cook for approximately 4 to 6 hours. Garnish with vegetables and demi glace. Makes 4 servings.
Mire Poix
1 chopped onion
1 chopped carrot
1 chopped celery stalk
2 cloves of garlic
Pasta
2 lbs cooked fettuccine
3 mushrooms, sliced
1 clove of garlic
Fresh spinach to taste
1 Tbsp sun-dried tomatoes, minced
2 Tbsp olive oil
Parmesan cheese to taste
1 red bell pepper, minced
Bouquet Garni
1 while clove
1/2 bunch parsley
4 black peppercorns
Nutria
1 hind saddle; nutria meat
2 quarts cold water
1 cup of red wine
Salt and pepper to taste
1 tsp red wine vinegar
1 tsp Louisiana hot sauce
Bring water, seasonings, mire poix and bouquet garni to a boil. Add nutria hind saddle and simmer for 1 hour or until meat is tender. Remove nutria meat and break meat off bones. Make sure to discard any gristle or silver skin.
With olive oil saute garlic, sun-dried tomatoes, mushrooms, bell pepper, and spinach for 3 to 4 minutes. Then add poached nutria meat and saute for 3 minutes until hot. Add fettuccine, saute then serve. Top with Parmesan cheese. Makes 4 servings.
Mire Poix
1/3 cup chopped celergy
1/3 cup chopped carrots
1/3 cup chopped onion
Bouquet Garni
Fresh thyme
Parsley
Bay leaves
Nutria
1 1/2 Tbsp vegetable oil
2 hind saddle portions of nutria
4 Tbsp Dijon mustard
1 cup white wine
1 1/2 Tbsp olive oil
Salt and pepper to taste
1/2 tsp crushed rosemary
2 cups water
Sauce
1 cup of demi glace
1/2 cup heavy cream
2 tsp Dijon mustard
To prepare sauce
Into sauce pan, add demi glace, cream and mustard, stir well and reduce on medium. Heat for 5 minutes. Season to taste.
Place oil, mire poiz and bouquet garni in a pan; set aside. Rub each hind saddle with 2 tablespoons Dijon mustard and rosemary. Place hind saddles on top of other ingredients in pan. Place, uncovered, in a 350 degree oven for 15 minutes. Remove from oven and deglaze with white wine. Add water to pan. Cover pan with plastic wrap, and then cover again with aluminum foil. Place back into oven for 45 minutes to one hour (until meat is tender). Break meat off bones. Place on plate and garnish with vegetables, sauce and/or pan drippings. Makes 4 servings.
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