2 hind saddle portions of nutria meat
1 small onion, sliced thin
1 tomato, cut into big wedges
2 potatoes, sliced thin
2 carrots, sliced thin
8 Brussels sprouts
1/2 cup white wine
1 cup water
2 teaspoons chopped garlic
Salt and pepper to taste
1 cup demi-glace (optional)
Layer onion, tomato, potatoes, carrots and Brussels sprouts in crockpot. Season nutria with salt, pepper and garlic, and place nutria over vegetables. Add wine and water, set crockpot on low and let cook until meat is tender (approximately 1-1/2 hours). Garnish with vegetables and demi-glace. Makes four servings.
For more recipes, click on a link below.
Nutria for Home Use: nutria recipes from 1963
Nutria Ragondin Sausage Jambalaya
Smoked Nutria and Andouille Sausage Gumbo
Stuffed Nutria Hindquarters
Enola's Smothered Nutria
Recipes by Chef Phillipe Parola
Click here to see nutria meat processing.