Can’t Beat ‘Em, Eat ‘Em Invasive Species Recipes

NutriaMyocastor coypus

Region of Origin: South America.Habitat: Riparian(River Banks)Current Range: Present on every continent except for

Australia and AntarcticaLife Span: 3-4 Years in the Wild

Nutria, the infamous ‘river rat’, were introduced to the U.S. westcoast as an alternative to mink in the mid-1900’s. Although 1.5million nutria were trapped yearly for the fur trade in its heyday,nutria fur is no longer in fashion and wild populations haverocketed. A nutria female can potentially produce 3 litters a year, with up to 13 pups per litter. They areinsatiable eaters that wreak havoc on riparian plants. Trapping is the best method for catching nutria. Baitlive traps with sweet potatoes or carrots and place them along active trails. Despite looking like a giant rat,wild nutria are clean animals. They consume plants only and among the healthiest of meats to consume.

Nutria Salad Recipe by Chef Philippe Parola

1 ea Nutria Hind Saddle ¼ cup White Wine2 qt Water 2 tsp Dijon Mustard1 tsp Red Wine Vinegar 2 dashes Hot Sauce of choiceTo Taste: Salt and Pepper ½ cup Mayonnaise2 cups Cucumber, Tomato, Avocado 2 Tbsp Fresh Lime Juice

G In stockpot, bring to low boil nutria, water, vinegar andsalt for one hour until meat is tender.

G Remove nutria meat and break meat off bones and let itcool.

G To prepare the vinaigrette, boil wine for about 3 minutesto remove the alcoholG Allow to cool. G Combine well with the other ingredients and store in

the refrigerator. G Marinate nutria meat in vinaigrette 30 minutes G Serve Nutria meat over selected mixed greens with

Cucumber, Tomato and AvocadoG Makes 4 to 6 servings.

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Can’t Beat ‘Em, Eat ‘Em Invasive Species Recipes

Soupe au Nutria Recipe by Chef Philippe Parola1 ea Nutria Hind Saddle Roux (Mix Well): 4 Tbsp Flour2 qt Water 2 Tbsp Vegetable Oil½ cup Tomato Puree 4 Tbsp Corn Starch1 cup Red Wine Mire Poix: 1 ea Onion, choppedTo Taste Salt and Black Pepper 1 ea Carrot, sliced1 tsp Hot Sauce of choice 1 ea Celery Stalk, sliced1 tsp Red Wine Vinegar 2 ea Garlic Cloves, mincedTo Taste Brandy or Sherry Wine Bouquet Garni: 2 ea Cloves, whole

(optional) ½ bunch ParsleyOptional Potatoes, Corn and Other Vegetables 4 ea Black Peppercorn

G Bring water, seasonings, mire poix, bouquet garni, red wine, and tomatopuree to a boil.

G Add nutria hind saddle and simmer for 1 1/2 hours or until meat is tender. G Remove nutria meat and break meat off bones. Make sure to discard any

gristle or silver skin. G Strain stock then add roux. G Cook slowly for 15 minutes. G Slice meat into small pieces, then mix into soup. G Slowly cook for another 10 minutes. G Add brandy or sherry wine to taste and garnish with croutons or tortilla strips

(optional).

Nutria à l’Orange Recipe by Chef Philippe Parola2 ea Nutria Hind Saddle Mire Poix: 1/3 cup Celery, chopped½ cup Brown Sugar 1/3 cup Carrots, sliced1 cup Orange Juice 1/3 cup Onion, chopped2 Tbsp Vegetable Oil Bouquet Garni: 1 bunch Fresh Thyme2 cups White Wine 1 bunch Parsley1 Tbsp Soy Sauce 2 ea Bay LeavesTo Taste Salt and Pepper 1 Zest of 1 Orange

G Place oil, mire poix and bouquet garni in a pan; set aside. G Rub each hind saddle with brown sugar, and salt and pepper to taste. G Place hing saddles on top of other ingredients in pan. G Place, uncovered, in a 350 degree oven for 15 minutes.G Remove from oven and deglaze with white wine, soy sauce and

orange juice. G Cover pan with plastic wrap, then cover again with aluminum foil. G Place back into oven for 45 minutes to one hour until meat is tender. G Break meat off bones. G Place on plate then garnish with vegetables, sauce from pan

drippings, and orange zest.

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Can’t Beat ‘Em, Eat ‘Em Invasive Species Recipes

Heart Healthy Crock-Pot Nutria Recipe by Chef Philippe Parola2 ea Nutria Hind Saddle ½ cup White Wine1 ea Small Onion, sliced thin 1 cup Water1 ea Tomato, cut in big wedges 2 tsp Garlic, chopped2 ea Potatoes, sliced thin To Taste Salt and Pepper8 Brussel Sprouts 1 cup Demi-Glace (optional)

G Layer onion, tomato, potatoes, carrots and Brussel sprouts in crockpot.

G Season nutria with salt, pepper and garlic to taste and place nutriaover vegetables.

G Add wine and water, set crock pot on low and let cook until meat istender.

G Cook for approximately 4 to 6 hours. G Garnish with vegetables and demi glace. G Makes 4 servings.

Nutria Fettuccini Recipe by Chef Philippe ParolaNUTRIA: PASTA: BOUQUET GARNI:1 ea Nutria Hind Saddle 2 lbs Fettuccini (cooked)0 1 ea Clove, whole2 qt Cold Water 3 ea Mushrooms, sliced ½ bunch Parsley1 cup Red Wine 1 ea Garlic Clove, minced 4 ea Black Peppercorns1 tsp Red Wine Vinegar 1 Tbsp Sun-Dried Tomatoes MIRE POIX:1 tsp Hot Sauce of choice 2 Tbsp Olive Oil 1 ea Onion, choppedTo Taste Salt and Pepper To Taste Fresh Spinach Leaves 1 ea Carrot, chopped

To Taste Parmesan Cheese 1 ea Celery Stalk, chopped1 ea Red Bellpepper, diced 2 ea Garlic Cloves, chopped

G Bring water, seasonings, mire poix and bouquet garni to a boil. G Add nutria hind saddle and simmer for 1 hour or until meat is tender. G Remove nutria meat and break meat off bones. G Make sure to discard any gristle or silver skin.G With olive oil: saute garlic, sun-dried tomatoes, mushrooms, bell

pepper, and spinach for 3 to 4 minutes. G Add poached nutria meat and saute for 3 minutes until hot. G Add fettuccine, saute then serve. G Top with Parmesan cheese. G Makes 4 servings.

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Can’t Beat ‘Em, Eat ‘Em Invasive Species Recipes

Culotte de Nutria à la Moutarde Recipe by Chef Philippe ParolaNUTRIA:2 ea Nutria Hind Saddle 1½ Tbsp Olive Oil1½ Tbsp Vegetable Oil ½ txp Rosemary, crushed4 Tbsp Dijon Mustard 2 cups Water1 cup White Wine To Taste Salt and Black PepperSAUCE: MIRE POIX: BOUQUET GARNI:1 cup Demi Glace a cup Celery, chopped 1 bunch Fresh Thyme½ cup Heavy Cream a cup Carrots, sliced 1 bunch Fresh Parsley2 tsp Dijon Mustard a cup Onion, chopped 2 ea Bay Leaves

G To prepare sauceG Into sauce pan, add demi glace, cream and mustard, stir well and reduce on medium heat. G Heat for 5 minutes. G Season to taste.

G To prepare NutriaG Place oil, mire poix and bouquet garni in a pan; G Set aside. G Rub each hind saddle with 2 tablespoons Dijon mustard and rosemary. G Place hind saddles on top of other ingredients in pan. G Place, uncovered, in a 350 degree oven for 15 minutes. G Remove from oven and deglaze with white wine. G Add water to pan. G Cover pan with plastic wrap, and then cover again with aluminum foil. G Place back into oven for 45 minutes to one hour (until meat is tender). G Break meat off bones. G Place on plate and garnish with vegetables, sauce and/or pan drippings. G Makes 4 servings.

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