Cut-um
10-11-2001, 02:57 PM
Since Greg wanted to try Nutria so much I thought I'd post a few recipes for him. :p I haven't tried them yet but they look pretty good. ;) I'd give proper credit but I can't remember where I found them.
Deep-Fried Nutria
Ingredients:
young (2-3lbs) nutria cut into frying-size pieces
salt, black pepper or other favorite seasoning, flour
pepper sauce, mustard, Worcestershire or other favorite sauce to splash on before coating
Preparation:
Soak pieces in your favorite sauce for ten minutes (or in the refrigerator over night if you want more seasoning). Note that this is optional as the nutria is good without being highly seasoned.
Lightly sprinkle meat with salt/black pepper or other favorite seasoning, then coat with flour.
Fry in hot oil until golden brown.
Nutria Gumbo
Ingredients:
3 lbs of nutria pieces
1 stick margarine
4 tablespoons flour
½ cup cooking oil
1 chopped onion
2 sticks chopped celery
1 chopped bell pepper
3 cloves chopped garlic
1 tablespoon Worcestershire sauce
salt/black pepper or favorite seasoning
Preparation:
Season nutria with salt/pepper or favorite seasoning and brown in Dutch oven with cooking oil.
Remove nutria and add margarine and flour to drippings in Dutch oven and make a brown roux.
Stir chopped vegetables into roux, cut heat off and continue stirring until simmering stops.
Add nutria back to pot, add Worcestershire sauce and 3 quarts cold water.
Cook until meat is tender (for lagniappe, add a cup of fresh chopped okra and a pint of raw oysters)
Serve over rice and top with chopped parsley, onion tops and file'
Nutria Sauce Piquant
Ingredients:
10 lbs nutria pieces
3 cans tomato sauce
2 lbs chopped onions
2 heads garlic
4 stalks chopped celery
2 chopped bell peppers
cooking oil
2 tablespoons flour
salt/black pepper or favorite seasoning
Preparation:
Season nutria with salt/black pepper or other favorite seasoning and brown until tender in Dutch oven with 1/8 inch cooking oil covering the bottom. Add water from time to time to prevent sticking.
Make a small roux in another pot (or discard the drippings from the Dutch oven and reuse for the roux) using the 4 tablespoons of flour.
Stir onions into the roux, then bell peppers, garlic and celery; add tomato sauce and extra water if it becomes too thick and simmer until vegetables are tender.
Add nutria and enough water to cover ingredients and simmer until the oil comes to the top.
Serve over rice.
Deep-Fried Nutria
Ingredients:
young (2-3lbs) nutria cut into frying-size pieces
salt, black pepper or other favorite seasoning, flour
pepper sauce, mustard, Worcestershire or other favorite sauce to splash on before coating
Preparation:
Soak pieces in your favorite sauce for ten minutes (or in the refrigerator over night if you want more seasoning). Note that this is optional as the nutria is good without being highly seasoned.
Lightly sprinkle meat with salt/black pepper or other favorite seasoning, then coat with flour.
Fry in hot oil until golden brown.
Nutria Gumbo
Ingredients:
3 lbs of nutria pieces
1 stick margarine
4 tablespoons flour
½ cup cooking oil
1 chopped onion
2 sticks chopped celery
1 chopped bell pepper
3 cloves chopped garlic
1 tablespoon Worcestershire sauce
salt/black pepper or favorite seasoning
Preparation:
Season nutria with salt/pepper or favorite seasoning and brown in Dutch oven with cooking oil.
Remove nutria and add margarine and flour to drippings in Dutch oven and make a brown roux.
Stir chopped vegetables into roux, cut heat off and continue stirring until simmering stops.
Add nutria back to pot, add Worcestershire sauce and 3 quarts cold water.
Cook until meat is tender (for lagniappe, add a cup of fresh chopped okra and a pint of raw oysters)
Serve over rice and top with chopped parsley, onion tops and file'
Nutria Sauce Piquant
Ingredients:
10 lbs nutria pieces
3 cans tomato sauce
2 lbs chopped onions
2 heads garlic
4 stalks chopped celery
2 chopped bell peppers
cooking oil
2 tablespoons flour
salt/black pepper or favorite seasoning
Preparation:
Season nutria with salt/black pepper or other favorite seasoning and brown until tender in Dutch oven with 1/8 inch cooking oil covering the bottom. Add water from time to time to prevent sticking.
Make a small roux in another pot (or discard the drippings from the Dutch oven and reuse for the roux) using the 4 tablespoons of flour.
Stir onions into the roux, then bell peppers, garlic and celery; add tomato sauce and extra water if it becomes too thick and simmer until vegetables are tender.
Add nutria and enough water to cover ingredients and simmer until the oil comes to the top.
Serve over rice.