Originally brought to the area as a cheap alternative in fur fashion, the nutria population has since become entirely unmanageable. Their meal of choice? The plant matter and roots that physically hold swamplands together.
This tension between native land and invasive species plays out across the globe. While nutria destroy coastal zones from Oregon all the way to South Korea , feral hogs cost Texans millions of dollars in agricultural damage, Asian carp threaten aquatic life throughout the Mississippi basin, and bullfrogs ravage ecosystems across the Pacific Northwest.
Eliminating these species is biologically unfeasible; controlling them as they currently exist is near impossible. While eating nutria and bullfrog feels cringeworthy, there are conservationists and cooks alike who turn invasive species into edible, nutritious, and even tasty dishes as a way to mitigate this overwhelming environmental threat.
Instead of spending time and resources attempting to eradicate these species, Parola advocates for the creation of a commercial market for edible invasive products. To those who doubt this could make a dent in invasive populations, Parola references the story of Paul Prudhomme , a Louisiana chef who developed the explosively popular blackened redfish dish in While regulations and stigmas complicated any commercialization of a nutria-based product, Parola still has hopes to standardize the consumption of invasive species.
Parola is essentially the lone champion in this effort to mass commercialize consumption of invasives. Tom Kaye, Executive Director of IAE, explains that the cook-off began as a simple retirement party for a colleague, but has since become a community-wide event. IAE has even published a cookbook full of recipes involving invasive flora and fauna.
They consume plants only and among the healthiest of meats to consume…. 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. Today more people are eating nutria than ever before. Ingredients 1 nutria hind saddle 2 quarts water 1 tsp red wine vinegar 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. Mire Poix 1 chopped onion 1 chopped carrot 1 chopped celery stalk 2 cloves garlic.
Bring water, seasonings, mire poix, bouquet garni, and tomato puree to a boil. 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. 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 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. Ingredients 2 hind saddle portions of nutria meat. 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. Mire Poix 1 chopped onion 1 chopped carrot 1 chopped celery stalk 2 cloves of garlic.
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