Nutria recipes developed by chef Phillippe Parola and made available by the Louisiana Department of Wildlife & Fisheries:

 

Nutria Hand Saddle with Mustard Sauce
Ragondin a l'Orange
Nutria Fettuccini

Nutria Hind Saddle with Mustard Sauce

2 hind saddles of nutria
2 tablespoons Dijon mustard
1/3 cup chopped celery
1/3 cup chopped onion
2 tablespoons vegetable oil
1/3 cup chopped carrots
3 teaspoon Tony Chachere's seasoning
1/2 teaspoon crushed rosemary
1 cup white wine
1 cup water

Place oil, celery, onions and carrots in a pan;  set aside. Rub each hind saddle with one teaspoon Tony Chachere's seasoning, two tablespoons Dijon mustard and 1 1/2 teaspoons rosemary. Place hind saddles on top of other ingredients in the pan.  Place uncovered in a 350 degree oven for 15 minutes.

Remove from oven and add one cup white wine with water to the pan to a depth of 1/4 inch.  Cover pan with plastic wrap, then cover again with aluminum foil.  Place back in the oven for 45 minutes to an hour.  (Until well done).  Use drippings for sauce.  Serves 6.

Ragondin a l'Orange

2 hind saddle portions nutria meat
1/2 cup brown sugar
1 cup orange juice
2 tablespoons vegetable oil
2 cups white wine
1 tablespoon Soya sauce
orange zest, minced
salt and pepper to taste

Mire Poix:
1/3 cup chopped celery
1/3 cup chopped carrots
1/3 cup chopped onion

Bouquet Garni:
1 bunch fresh thyme
1 bunch parsley
bay leaves

Place oil, mire poix and bouquet garni in a pan; set aside. Rub each hind saddle with brown sugar and salt and pepper to taste. Place saddles on top of other ingredients in pan. Place, uncovered, in a 350-degree oven for 15 minutes.

Remove from oven and deglaze with white wine, Soya sauce and orange juice. Cover pan with plastic wrap, then cover again with aluminum foil. Place back into oven for 45 minutes to one hour until meat is tender. Break meat off bones. Place on plate then garnish with vegetables, sauce from pan drippings and orange zest. Makes 4 servings.

Nutria Fettuccini

Mire Poix:
1 chopped onion
1 chopped carrot
1 chopped celery stick
2 cloves garlic

Bouquet Garni:
1 whole clove
1/2 bunch parsley
4 black peppercorns

Pasta:
2 lbs. cooked fettuccini
3 mushrooms, sliced
1 clove garlic
fresh spinach to taste
1 tablespoons sun-dried tomatoes, minced
2 tablespoons olive oil
parmesan cheese to taste
1 red bell pepper, minced

Nutria:
1 hind saddle nutria
2 quarts cold water
1 cup red wine
salt and pepper to taste
1 teaspoon red wine vinegar
1 teaspoon Louisiana hot sauce

Bring water, seasonings, mire poix and bouquet garni to a boil. Add nutria meat and simmer for 1 hour or until tender. Remove meat and break meat off bones. Discard any gristle or silver skin.

With olive oil sauté garlic, sun-dried tomatoes, mushrooms, bell peppers and spinach for 3 to 4 minutes. Then add nutria meat and sauté for 3 minutes until hot. Add fettuccini, sauté and serve, topped with parmesan. Makes 4 servings.