Check out this video: Watch Chef Philippe prepare Nutria à la Provençale, from skinning the rodent to final dish!

Nutria, Myocastor coypus

Region of Origin: South America
Habitat: Riparian
Current Range: Present on every continent except for Australia and Antarctica
Life Span: 3-4 years in the wild

Nutria, the infamous ‘river rat’, were introduced to the U.S. west coast as an alternative to mink in the mid-1900’s. Although 1.5 million nutria were trapped yearly for the fur trade in its heyday, nutria fur is no longer in fashion and wild populations have rocketed. A nutria female can potentially produce 3 litters a year, with up to 13 pups per litter. They are insatiable eaters that wreak havoc on riparian plants. Trapping is the best method for catching nutria. Bait live 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…

“My friends and great chefs Daniel Bonnot, Suzanne Spicer and John Besh helped convince a majority of consumers that nutria meat is very high in protein, low in fat and actually healthy to eat. Over the years I have proven that creating a consumption market for exotics can be successful in helping to lessen their impact through education and eating. Many of my culinary colleagues believed that a difference could be made when we all work together. With the help of Mr. Noel Kinler and Edmont Mouton of the Louisiana Department of Wildlife and Fisheries, we cooked nutria stews, nutria soups, roasted nutria, and grilled nutria at many functions,” said Chef Parola.

“All of our efforts of teaching the public about unusual and different food have had a gradual positive impact. Today more people are eating nutria than ever before.”

Ragondin Salad

Recipe by Chef Philippe Parola

Ingredients
1 nutria hind saddle
2 quarts water
1 tsp red wine vinegar
Salt and pepper to taste

Vinaigrette
1/4 cup white wine
2 tsp Dijon mustard
2 dashes Louisiana hot sauce
1/2 cup classic mayonnaise
2 Tbsp fresh lime juice
Salt and pepper to taste

In stockpot, bring to low boil nutria, water, vinegar and salt for one hour until meat is tender. Remove nutria meat and break meat off bones and let it cool. To prepare the vinaigrette, boil wine for about 3 minutes to remove the alcohol, then allow to cool. Combine well with the other ingredients and store in the refrigerator. Marinate nutria meat in vinaigrette 30 minutes before serving over selected mixed greens. Makes 4 to 6 servings.

Soupe au Ragondin

Recipe by Chef Philippe Parola

Ingredients

Nutria
1 hind saddle nutria meat
2 quarts water
1/2 cup tomato puree
1 cup red wine
Salt and pepper to taste
1 tsp Louisiana hot sauce
1 tsp red wine vinegar

Roux (mix well)
4 Tbsp flour
2 Tbsp vegetable oil
4 Tbsp corn starch

Mire Poix
1 chopped onion
1 chopped carrot
1 chopped celery stalk
2 cloves garlic

Bouquet Garni
2 whole cloves
1/2 bunch parsley
4 black peppercorns

Bring water, seasonings, mire poix, bouquet garni, and tomato puree to a boil. Add nutria hind saddle and simmer for 1 1/2 hours or until meat is tender. Remove nutria meat and break meat off bones. Make sure to discard any gristle or silver skin. Strain stock then add roux. Cook slowly for 15 minutes. Slice meat into small pieces, then mix into soup. Slowly cook for another 10 minutes. Add brandy or sherry wine to taste (optional).

A special thank you to author and ecologist Corinne Duncan for her content contributions to the Nutria Introduction.

Ragondin à l’Orange

Recipe by Chef Philippe Parola

Ingredients

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

Nutria
2 hind saddle portions of nutria meat
1/2 cup brown sugar
1 cup orange juice
2 Tbsp vegetable oil

Bouquet Garni
1 bunch fresh thyme
1 bunch parsley
bay leaves

2 cups white wine
1 Tbsp soy sauce
Orange zest minced
Salt and pepper to taste

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 hing 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, soy sauce and orange juice. Cover pan with plastic wrap, the 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.

Heart Healthy “Crock-Pot” Nutria

Recipe by Chef Philippe Parola

Ingredients
2 hind saddle portions of nutria meat.
1 small onion, sliced thin
1 tomato, cut in big wedges
2 potatoes, sliced thin
2 carrots, sliced thin
8 Brussel sprouts
1/2 cup white wine
1 cup water
2 tsp chopped garlic
Salt and pepper to taste
1 cup demi glace (optional)

Layer onion, tomato, potatoes, carrots and Brussel sprouts in crock pot. Season nutria with salt, pepper and garlic to taste and place nutria over vegetables. Add wine and water, set crock pot on low and let cook until meat is tender. Cook for approximately 4 to 6 hours. Garnish with vegetables and demi glace. Makes 4 servings.

Nutria Fettuccini

Ingredients

Mire Poix
1 chopped onion
1 chopped carrot
1 chopped celery stalk
2 cloves of garlic

Pasta
2 lbs cooked fettuccine
3 mushrooms, sliced
1 clove of garlic
Fresh spinach to taste
1 Tbsp sun-dried tomatoes, minced
2 Tbsp olive oil
Parmesan cheese to taste
1 red bell pepper, minced

Bouquet Garni
1 while clove
1/2 bunch parsley
4 black peppercorns

Nutria
1 hind saddle; nutria meat
2 quarts cold water
1 cup of red wine
Salt and pepper to taste
1 tsp red wine vinegar
1 tsp Louisiana hot sauce

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

With olive oil saute garlic, sun-dried tomatoes, mushrooms, bell pepper, and spinach for 3 to 4 minutes. Then add poached nutria meat and saute for 3 minutes until hot. Add fettuccine, saute then serve. Top with Parmesan cheese. Makes 4 servings.

Culotte de Ragondin à la Moutarde

Ingredients

Mire Poix
1/3 cup chopped celergy
1/3 cup chopped carrots
1/3 cup chopped onion

Bouquet Garni
Fresh thyme
Parsley
Bay leaves

Nutria
1 1/2 Tbsp vegetable oil
2 hind saddle portions of nutria
4 Tbsp Dijon mustard
1 cup white wine
1 1/2 Tbsp olive oil
Salt and pepper to taste
1/2 tsp crushed rosemary
2 cups water

Sauce
1 cup of demi glace
1/2 cup heavy cream
2 tsp Dijon mustard

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

Place oil, mire poiz and bouquet garni in a pan; set aside. Rub each hind saddle with 2 tablespoons Dijon mustard and rosemary. Place hind 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. Add water to pan. Cover pan with plastic wrap, and 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 and garnish with vegetables, sauce and/or pan drippings. Makes 4 servings.