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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Recipe by: Mattie Harris Ingredients:
2 lbs nutria, diced |
1 lb smoked sausage |
1/4 cup oil |
2 onions, peeled and chopped |
3 garlic cloves, minced |
2 cups rice |
1 tablespoon worcestershire sauce (lea & perrin's preferred) |
1 (10 ounce) can rotel tomatoes |
3 cups water |
salt & pepper (to taste) |
Directions:
1. Heat oil in large dutch oven or stock pot.
2. Brown nutria meat and sausage.
3. Remove from pot.
4. Add all other ingredients except rice.
5. Simmer for 20 minutes.
6. Return meat to pot.
7. Cook 2-3 hours or until meat is tender.
8. Add rice and bring to boil.
9. Stir and cover.
10. Cook over low heat for 35-40 minutes.
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