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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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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. This dish would be a perfect candidate for the crockpot. Serve this savory stew over rice with garlic bread. Courtesy of the state of Louisiana. Ingredients:
3 lbs nutria, diced (meat only) |
2 garlic cloves, peeled and minced (more as desired) |
2 cups water |
1 cup sherry wine |
4 ounces jalapeno peppers, drained |
3 onions, chopped |
1 bell pepper, seeded and chopped |
1 cup tomato, drained and quartered |
2 cups margarine |
3/4 cup flour |
Directions:
1. In a large dutch oven, make a medium brown roux using margarine and flour.
2. Add onions, bell pepper and garlic.
3. Cook until tender.
4. Add nutria meat, sherry and water.
5. Cover and cook on low heat approximately 1 1/2 hours or until meat is tender.
6. Add tomatoes and jalapeno peppers.
7. Cook 30 additional minutes.
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