What is a nutria?

The other Red Meat and www.nutria.com. The television shocks me even today. I don’t know why I’m shocked anymore as I’ve seen this guy eat anything. Chocolate covered bugs included. This guy on TV the other night, waltzed into a cajuns kitchen and shared a bit a nutria. The first article from 2001 indicates it doesn’t taste quite like chicken. I wonder if New Orleans restaurants have nutria on the menu. The Federal funding for the elimination assistance of the nutria runs out in 2008.

Image from the Nutria Eradication page at the previously mentioned link. http://www.nutria.com

They list Chef Phillipe as the primary source of nutria recipes, however, I didn’t see one right away. I think the links are a bit old. Somebody’s cooked up some nutria, lately, somewhere. I had a good laugh at this site this morning. It sort of compares to My Sorry Ass Thanksgiving. I ran out of Tony Cachere’s, mainly. That’s what made it sorry, but, I didn’t cook dinner on Thanksgiving, someone else did. I finally found some Tony Cachere’s for Christmas and cooked the bird myself. Minus th neck bag, this time.

Ragodin au Choux Rouge

(Nutria with caramelized red cabbage and honey mustard sauce)

2 hind saddle of nutria (available at Calvin’s Bocage Supermarket)
1/3 cup chopped celery
1/3 cup chopped onion
1/3 cup chopped carrots
Bouquet garni

1 branch french thyme, 1/2 bunch of parsley, 2 fresh bay leaves
1 1/2 teaspoons vegetable oil,
2 teaspoons flour
4 teaspoons Dijon mustard and 1/2 cup honey
1 cup red wine
1 teaspoon olive oil
1/2 teaspoon crushed fresh rosemary
2 cups hot water
Season to taste

Caramelized choux rouge: 1 thinly sliced red cabbage, _ cup sugar, 1 teaspoon vegetable oil, season to taste.

Saute red cabbage with oil, sugar and seasoning until sugar is caramelized (4 to 5 minutes).

Place oil, chopped vegetables and bouquet garni in a large saute pan. Rub each hind saddle with mustard, honey and rosemary. Place hind saddle into large saute pan with the vegetable and saute on medium high heat, until golden brown, sprinkle flour and stir will until flour disappears, deglaze with red wine, stir well then add hot water, simmer on low heat for 1 – hours. Remove hind saddle, strain juice into a sauce pot, bring to a low boil, skim the fat off of surface, add cream, reduce for 5 minutes and correct seasoning. Remove meat from bones and plate, top with sauce, garnish with caramelized red cabbage.

Nutria Sausage

Recipe by: Chef Enola Prudhomme

2 pounds nutria meat
1 pound pork meat
10 1/2 ounces potato, peeled
2 1/4 teaspoons salt
2 teaspoons Enola’s Secret Seasoning (or Creole Seasoning)
1 teaspoon sage

Ground nutria and pork with potato. Add all other ingredients mix well. If using a
bar-b-que pit to smoke, build fire on one side of pit. Place sausage on the other side of pit; this will allow smoke to get to sausage without cooking to fast. If you have used bacon fat, put on your fire this will create lots of smoke. This will take less time to get a good smoketaste. Let sausage smoke 1 hour and 15 minutes; turn, let smoke 1 hour; remove from pit; letcool. Makes 4 pounds 5 ounces.
Nutria Chili

Recipe by: Chef Enola Prudhomme

3 tablespoons vegetable oil
2 pounds nutria ground meat
1 tablespoon + 1 teaspoon salt
1 teaspoon red pepper
1 tablespoon chili powder +1 teaspoon
1 cup diced onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 cup tomato paste
4 cups beef stock (or water)
1 can red kidney beans (opt.)

In a heavy 5 quart pot on high heat, add oil, heat until very hot. Add nutria meat cook and stir 10 minutes. Add salt, red pepper, chili powder, onion, both bell peppers. Cook and stir 15 minutes. Add tomato paste, 4 cups stock. Cook 30 minutes; reduce heat to medium. Add red kidney beans; cook an additional 10 minutes. Serve hot!
Stuffed Nutria Hindquarters

Recipe by: Chef Enola Prudhomme

Stuffing for nutria:
3 tablespoons butter
1 pound nutria meat, ground
4 cups chopped onion
1 cup green bell pepper
1 cup red bell pepper
1/4 teaspoon red pepper
2 1/2 teaspoons salt
1 teaspoon Enola’s Secret Seasoning (or Creole Seasoning)
1 cup stock or water
1 10 3/4 ounce can cream of mushroom soup
2 cups fresh Louisiana crawfish, peeled, deveined and chopped
13 slices of bread (stale)

Preheat oven to 350 degrees. Put bread in food processor; press pulse button several times. Bread crumbs must be course; set aside.

In a 5-quart pot on high heat melt butter. Add meat, onion and both bell peppers, cook and stir 10 minutes. Add red pepper, salt and seasoning; cook 5 minutes. Add stock; cook stirring occasionally for 10 minutes. Reduce heat to medium. Add cream of mushroom; cook for 7 minutes. Add crawfish, reduce heat to medium, and cook 5 minutes. Remove from heat, add bread crumbs, stir until mixture is moist but holds together.

Preparation of hindquarters:
15 nutria hindquarters
5 tablespoons Enola’s Secret Seasoning

Remove the large leg bone, then pound out legs, sprinkle seasoning evenly on both sides. Lay leg flat, stuff inside, roll and tie with cooking string. Place stuffed legs in oiled baking pan. Bake at 350 degrees covered, cook for 1 1/2 hour or until tender. Uncover; cook an additional 10 minutes or until brown. Makes 15 servings.

Enola’s Smothered Nutria

Recipe by: Chef Enola Prudhomme

2 tablespoons vegetable oil
1-3 pounds nutria, cut in serving pieces
2 tablespoons Enola’s Secret Seasoning + 2 teaspoons
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 tablespoon flour
1 teaspoon salt (opt.)
3 3/4 cups chicken stock or broth

In a heavy 5 quart pot on high heat, add oil, heat until very hot. Sprinkle seasoning on meat, stir well. Add meat to pot, brown on all sides. Cook and stir 10 minutes. Add onion, bell pepper and flour, cook and stir 10 minutes. Add salt and chicken stock to pot cook and stir occasionally, (about 15 minutes) scraping the bottom to pot to remove all the goodness.
Serve over hot cooked rice, pasta or cream potatoes.

Smoked Nutria and Andouille Sausage Gumbo

Recipe by Brian Berry from Hotel Acadiana’s Bayou
Bistro

2 smoked nutria, cut into serving pieces
1/2 pound sliced andouille sausage
1 cup vegetable oil
1 1/2 cups flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
1/4 cup diced garlic
3 quarts chicken stock
2 cups sliced green onions
1 cup chopped parsley
salt and cracked black pepper to taste

In a two gallon stock pot, heat oil over medium high heat. Once oil is hot, add flour. Using a wire whisk, stir until roux is golden brown. Do not scorch. Should black specks appear, discard and begin again.

Add onions, celery, bell pepper, and garlic. Saute approximately three to five minutes or until vegetables are wilted. Add smoked nutria and andouille sausage. Saute in roux approximately fifteen minutes.

Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a rolling boil, reduce to simmer.

Cook until smoked nutria is tender, adding additional stock to retain volume of liquid. Once tender, approximately one hour, add green onions and parsley. Season to taste using salt and pepper. Cook additional five minutes and serve over cooked rice.

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From: 69 Posted on 06/01/2001 15:40:58 PDT by Irmahttp://www.freerepublic.com/forum/a3b17b34813b3.htm