Folks, you need to try this recipe: http://nutria.com/site20.php
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Sounds good. I use hind quarters and backstrap only. Also, if you use roasted garlic and a glass of white wine, it will give a sweeter taste.
Recipe please!I made a nutria stew with a big male. I took the leg and backstrap and cubed it and let it soak in some red wine worchestershire sauce overnight. The next day I cooked it for hours in a dark roux until it was tender. I added; onions, bell pepper, garlic, celery, potatoes, carrots, and put it over rice! It was delicious. I can't want to do it again. My wife said it tasted like a really good beef stew.
I made a nutria stew with a big male. I took the leg and backstrap and cubed it and let it soak in some red wine worchestershire sauce overnight. The next day I cooked it for hours in a dark roux until it was tender. I added; onions, bell pepper, garlic, celery, potatoes, carrots, and put it over rice! It was delicious. I can't want to do it again. My wife said it tasted like a really good beef stew.
Nutria are actually more selective in their diet than marsh rabbits. Nutria prefer the basal of plants (the heart or prime rib, if you will). The stigma has and will always be the animals' appearance. I will let you all in on a secret; if there ever is a food crisis or major natural disaster where store shelves are decimated, I am heading to the marsh.