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Posted on 8/1/18 at 11:39 am
Posted on 8/1/18 at 11:39 am
(no message)
This post was edited on 10/12/22 at 7:51 am
5
Posted on 8/1/18 at 11:41 am to celltech1981
you are right to be concerned about drying out.
i have braised rear quarters first to get tender, then smoked a bit and seared on the pit
pretty tasty
i have braised rear quarters first to get tender, then smoked a bit and seared on the pit
pretty tasty
Posted on 8/1/18 at 11:46 am to celltech1981
Yeah, you'd have to do something to keep it from drying out like you said. I've eaten a good bit of nutria and they really are lean------all that swimming to avoid the uptick in the gator population has them swimming at Olympic paces now.
You could also look to see if the butchers at the local markets could toss a pork fat cap your way and drape that over it. Bacon is a good idea, but I'd use the thickest stuff I could get, or at least layer it on double thick.
You could also look to see if the butchers at the local markets could toss a pork fat cap your way and drape that over it. Bacon is a good idea, but I'd use the thickest stuff I could get, or at least layer it on double thick.
Posted on 8/1/18 at 11:50 am to cgrand
(no message)
This post was edited on 10/12/22 at 7:50 am
Posted on 8/1/18 at 11:50 am to gumbo2176
(no message)
This post was edited on 10/12/22 at 7:50 am
Posted on 8/1/18 at 12:18 pm to celltech1981
saw a show on cooking nutria, they said the meat is super lean so you have to take special care and cover or wrap it so it doesnt dry out when cooking
Posted on 8/1/18 at 12:20 pm to celltech1981
quote:
damn that sounds good! i don't see why more people don't eat them
straight up only reason is the name, its a rat, that is end of story for most people.
same thing for hog head cheese, many people think its the whole ground up head of a hog so they dont want to even try it.
Posted on 8/1/18 at 12:27 pm to celltech1981
nutria is basically the same as rabbit without the nice loins
we just cut out the two hind quarters and toss the rest, there’s not much to get on the front end or back. but those two quarters are nice white meat with no gamey taste at all
one thing I am going to try is to confit the hind quarters with bacon and/or duck fat
we just cut out the two hind quarters and toss the rest, there’s not much to get on the front end or back. but those two quarters are nice white meat with no gamey taste at all
one thing I am going to try is to confit the hind quarters with bacon and/or duck fat
Posted on 8/1/18 at 12:52 pm to celltech1981
quote:
I'm thinking of using apple wood and wrapping with bacon to keep from drying out since the meat is so lean. Thoughts?
I usually debone and grind them to use in place of lean grine meat
I have lived in LA all my life, killed nutria for the bounty and tried almost every different meat under the sun. I can't say I have ever tried nutria though...I would definitely have to have someone else prepare it because I am not familiar with any good recipes for it.
Posted on 8/1/18 at 1:00 pm to celltech1981
I've only eaten it as a sauce piquante...it was fine, but it's a sauce piquante...it could have been week old possum roadkill and the tomatoes & acid would have made it palatable.
Posted on 8/1/18 at 1:07 pm to rowbear1922
(no message)
This post was edited on 10/12/22 at 7:50 am
Posted on 8/1/18 at 1:55 pm to celltech1981
I would have no problem eating nutria in a chili, but that seems like a dick move not telling people what you're serving them when they expect it to be beef/pork.
My wife and my sister would be pissed at me if I snuck some venison in a dish without telling them.
My wife and my sister would be pissed at me if I snuck some venison in a dish without telling them.
Posted on 8/1/18 at 2:11 pm to celltech1981
Why do you keep calling it grine meat? Do they not have d's where you're from?
Posted on 8/1/18 at 2:20 pm to LSUballs
(no message)
This post was edited on 10/12/22 at 7:50 am
Posted on 8/1/18 at 2:34 pm to keakar
quote:
straight up only reason is the name, its a rat, that is end of story for most people.
When I saw this thread i was wondering if we were talking about the rat nutria.
Your post made me think of Stallone in Demolition Man when he eats the rat burger
Posted on 8/1/18 at 2:39 pm to cgrand
quote:
one thing I am going to try is to confit the hind quarters with bacon and/or duck fat
this sounds amazing...great idea.
Posted on 8/1/18 at 2:58 pm to cgrand
quote:
I am going to try is to confit the hind quarters with bacon and/or duck fat
you're going to add bacon and/or duck to the nutria fat?
Posted on 8/1/18 at 3:14 pm to LSUballs
I used to know a girl who said "coffee grimes" with an m
Posted on 8/1/18 at 4:38 pm to hungryone
Try nutria gumbo. I made a huge batch of it a few years back and it was a big hit. I deboned 3 of them and soaked the meat overnight in an ice chest with milk. The next day I seasoned them and put them on a pit to slow cook and smoke a bit for a couple hours----not enough time to be done, but to pull in that flavor.
Then I simply cut up the meat in smaller pieces, made my roux, added the trinity and everything else, along with some Bailey's andouille and cooked it down into a nice dark, rich gumbo. It was killer.
Then I simply cut up the meat in smaller pieces, made my roux, added the trinity and everything else, along with some Bailey's andouille and cooked it down into a nice dark, rich gumbo. It was killer.
Posted on 8/1/18 at 5:54 pm to gumbo2176
RIP tanden the Xmas rat
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