Fried nutria in a frying pan. Fresh nutria fried in a regular frying pan is an amazing dish! Prepare it according to one of the suggested recipes. Nutria stewed with vegetables
Nutria meat is considered a dietary and hypoallergenic product. It is easily digested and absorbed by the body. In addition, it has the most delicate taste. But for a product to remain useful, it must not lose its useful properties during the cooking process. And, as you know, it is better to bake meat than to fry it. Therefore, we will tell you how to cook nutria in the oven.
Nutria baked in the oven
Ingredients:
- nutria - 1 pc.;
- onion - 1 pc.;
- garlic - 5 cloves;
- sour cream - 200 ml;
- dry white wine - 120 ml;
- salt, pepper - to taste;
- dill and parsley - to taste.
Preparation
We cut the nutria carcass into pieces, rub them with salt and pepper. Now you can do it in two ways: first fry the nutria in a frying pan or immediately place it on a baking sheet. With the second option, the cooking time will increase slightly. So, put the onion cut into rings on the meat and pour it all with wine. Place the pan in the oven and simmer for about 30 minutes. In the meantime, let's make the sauce: mix sour cream with chopped garlic and spices, mix everything well. Pour the resulting sauce over the meat and simmer for about another 20-25 minutes. Ready dish sprinkle with herbs and serve.
How to cook nutria in the sleeve?
- nutria - 1 pc.;
- garlic - 1 head;
- salt, pepper, ground paprika - to taste.
Preparation
Rub the carcass with salt and pepper and garlic passed through a press. Place in the refrigerator for about an hour. Then we take it out and put it in a baking sleeve. If desired, you can also add whole peeled potatoes. We pinch the sleeve on both sides using clips. Bake in the oven for 40-50 minutes at a temperature of about 250 degrees. About 10 minutes before the end of cooking, cut the sleeve so that the nutria browns in the oven.
How to cook nutria deliciously
Oh, what have I not learned to cook during my 18-year life together with my hunter-husband! We kept all kinds of game and nutria, so I also know how to cook them.
And it all started like this. It means that the husband and mother-in-law started nutria. I was on maternity leave with the baby and had my hands full, so they took care of the animals and the garden, while I was with the child and the house inside. That is, I cooked from what was grown in the garden and brought from the forest. So, when the nutria grew up, they began to slaughter them for food.
But I must say that the mother-in-law treated them like children. They all had names: this is Vasya, and this is Malvina, for example, and that one is Pierrot. So, when I started cooking the first nutria, my mother-in-law couldn’t see it, she was so sorry. Well, I’ve never eaten this beast in my life, so I started thinking: how to properly prepare nutria so that it’s delicious and won’t embarrass itself in front of my mother-in-law.
First I cooked it: the meat turned out kind of strange, with some kind of creaking sound or something. Well, not that... What to do, how to cook nutria deliciously? I was being clever this way and that; there was no Internet at that time to spy on others and consult with someone. I remembered how I cooked pheasant at the beginning of my family life and decided to repeat the trick.
And so I decided to think, how to cook nutria in the oven. Again, the duckling came to the rescue. I took the meat into pieces, washed it, and let the water drain. I heated the duck meat and made a sauce from sour cream, fried onions and carrots. I lightly fried the meat, put it in a roasting pan, poured sauce on it and put it in the oven over very low heat. Well, 80 degrees.
Then I got tired, forgot about the nutria, got ready with the child and went to the store. I arrived 3 hours later, already near the house I remembered about the nutria in the oven and everything went cold inside. I think: that’s it, my beast is burned!! I walk into the house - it smells so fragrant, there are no words! I go to the oven - everything is fine. I took out the duckling and there was such a smell from there that my mouth was immediately full of saliva. I take out the meat to try - oh my God, it melts in your mouth, delicious - I have no strength! By the way, you might be interested here I describe how to cook wild duck.
My husband came home an hour later - I laid out my cooking on his table. He eats, praises, cannot stop. I’m silent, I forgot about nutria, that’s why it turned out so wonderful... Even my mother-in-law tried it a little... And then she couldn’t tear herself away from her Pierrot. After that, I basically cooked the rest of the nutria this way. Also, however, just in a roasting pan on a gas stove - everything is the same, only without an oven, on very low heat, so that it simmers longer. I recommend it - healthy and tasty! And now I’ve posted my recipe on how to cook a delicious hare in the oven that’s simply lickable.
How to cook nutria
Nutria is considered very useful and dietary product because it does not contain cholesterol. But what stops many from buying nutria meat is that it is a rather specific product. If you still decide to cook nutria meat, use our tips.
After slaughtering the nutria, it is recommended to cool the meat and keep it for about half a day at room temperature for maturation. However, there are some secrets - when you buy nutria, ask the seller to immediately cut out the wen, it gives off a specific smell.
Nutria can be cooked just like any other meat. Just take into account that the cooking time is much shorter than that of the same pork, since nutria by its nature is inactive and its meat is much more tender.
The meat is cut into pieces weighing 30-40 g, salted and fried over high heat until dark golden brown. The browned meat is poured with water and simmered over low heat until soft. Add spices - parsley, pepper, bay leaf, garlic cloves, pour sour cream.
Nutria in sour cream
Cooking swamp beaver!
Nutria, swamp beaver, koipu is a mammal of the order of rodents, the only species of the nutria family. The scientific name of the species, coypus, comes from the Araucanian language.
Wikipedia.
I've been wanting to cook nutria for a long time. But I still didn’t come across it. But on Saturday I accidentally found myself in a small market almost in the city center. There is only one counter, where mostly private traders sell, namely those who grew the product with their own hands, and not all sorts of resellers. At such markets they always sell fresh farm dairy products, and all sorts of greens. In general, I walked past this market and let me think I’ll buy homemade sour cream and fermented milk. I’m walking around, asking the price and suddenly, oh my goth, it’s lying on the counter nutria carcass. Dream. The price is similar, the game is fresh and definitely nutria. I'll take it!
Well, here she is. Weighing 2.7 kg.
And don’t tell me that Granny is completely stunned - she’s eating a rat!
Nutria is not only valuable fur, but very, very dietary meat. And what clean animals these are - you just have to see it. This is not a pig, it doesn’t wallow in the mud!
In short, I won’t try to persuade you, but I assure you that nutria is still delicious. And the broth from it is already sweet, and the nutria liver pate is just a fairy tale!
I decided to just stew it in sour cream.
Ingredients:
Onion-3-4 medium
Delicious dishes made from tender nutria meat
Those who know a lot about meat will say that properly cooked nutria turns out to be tastier than rabbit or pigeons. It is not necessary to tell guests what they are eating, given our aversion to anything unusual, but rest assured that a large bowl with flavorful pieces will be empty first! Nutria is considered the same delicacy in many countries of the world as frog legs, hedgehogs and even squirrel stomachs with pine nuts, which are prepared in Siberia. Delicate taste nutria is explained by the fact that the animal eats only washed food, and not just any kind. You won’t find another such clean thing in the animal world!
We bring to your attention several recipes for dishes made from nutria meat. To prevent it from having a specific smell, ask the market seller to cut out the animal’s wen located at the withers. Nutria is prepared very easily, and the housewife selects the ingredients herself, by eye: this meat is prepared in the same way as chicken.
1. Nutria stewed with sour cream
Cut the meat into small pieces, add salt and fry in a hot frying pan until the dish acquires a dark golden hue. Then cover the meat with water and simmer in a saucepan over low heat until it becomes soft. When the nutria is ready, the pieces are covered with a mixture of parsley, bay leaf, black pepper and garlic and pour sour cream.
2. Nutria in wine
Slice small pieces onion and lard, drain the fat, fry the meat. After transferring the nutria to a bowl, do not drain the liquid from the pan, but add flour, a little red wine and water. Place meat, fried onions and lard in the gravy, add salt and pepper, and then simmer the dish for 90 minutes over low heat.
3. Chakhokhbili from nutria
Fry small pieces of nutria meat over low heat until golden brown. After transferring the meat to a saucepan, fill it with broth, add 1/2 cup of boiled water and again set to simmer over low heat. At this time, chop and fry the onions, tomatoes and flour, adding them later to the pan with the meat. After 15 minutes, pour in dry white wine and add spices to taste. Simmer until done.
4. Nutria kebab
Cut the meat, put it in a pan, lightly sprinkle with lemon juice, vegetable oil, vinegar, and then sprinkle with small rings green onions, black pepper and parsley, stir. Keep the meat in the refrigerator for 4-5 hours.
After the meat is skewered, fry the nutria over the grill. Serve meat with rice onions, tomatoes and spicy Georgian sauce type Tkemali.
A little secret: you can fry nutria not only on the grill, but also in a frying pan, just string the pieces of meat onto wooden sticks.
Sources: womanadvice.ru, dom-i-domochadci.ru, kulinariya.goodhouse.com.ua, hulinar.ru, kulinaria.if.ua
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The idea of trying nutria meat matured gradually. It was both tempting and unusual. It all started with a photo my brother sent me straight from the store. Among the other carcasses, the nutria did not look too scary. The price was also not exorbitant for. And I told myself the following. After all, I love cooking shows with Gordon Ramsay and Hector Jimenez Bravo - and they even cook snakes or maggots. And by the way, they eat. My husband and relatives supported my desire to cook this hitherto unknown meat. Having happily bought the carcass, I was faced with the main question: “How to cook nutria deliciously?” After reading the recipes, I decided to do my own experiment and the nutria turned out super tasty!
Nutria meat is healthy, tasty and nutritious! An important feature of nutria meat is the correct balance of unsaturated fatty acids, vitamins and microelements. It also satisfies hunger well at the same time. The main microelements are iron, zinc, copper, fluorine and our beneficial female selenium. Macroelements - potassium, phosphorus, sodium, magnesium and others. The main vitamins are group B (B1, B2, B3, B4, B9, B12) as well as A, C, E, H and PP. Calorie content 100 gr. nutria meat - about 160 kcal (depending on the method of heat treatment). It is very useful for athletes and those who... Nutria meat is included in the diet.
As it turned out, nutria meat (at least from a specialized butcher shop) has a pleasant smell and the general appearance of the carcass pleased me with the absence of shaggy legs and head. Still, I didn’t want to associate my first experience of cooking nutria with a furry animal. Although thoughts about vegetarianism sometimes creep in...
How to cook nutria deliciously? Recipe from my experience
The acquired nutria gained 2.5 kg. This is how I prepared it: first I divided the nutria into pieces, then rubbed each piece with seasonings and salt and fried for 2 minutes on each side. Then I baked the meat in the oven for about 1 hour.
Ingredients:
- Nutria carcass
- Pepper mixture - 2 tablespoons
- Broth or water - 2 cups (I used broth from chicken fillet- not fat)
- A bunch of fresh herbs - parsley and dill
- Onion - 1 head
- Potatoes - 3 pcs.
- (I cook according to my signature recipe) - 2 tbsp. spoons
- Peel from an orange, lemon or tangerine (I took orange and lemon peels)
- Vegetable oil for frying - 3 tbsp. spoons.
Step-by-step recipe for preparing nutria with photos:
Step No. 1. You need to properly cut the carcass.
For cutting you will need a board, an ax and a sharp knife. Nutria are usually sold with a cut on the abdomen. First, carefully remove the offal (I found liver and kidneys) and excess internal fat. Then cut the carcass along the ridge. Chop each half crosswise into 3 or 4 approximately equal-sized pieces (depending on the weight of the nutria and the number of servings). You will get 6 or more pieces of meat.
Step No. 2. Quick frying.
Wash and dry each part of the nutria. Rub with salt and spices to taste. I rubbed it with a mixture of peppers - black and red. Precisely in order not to score, but to understand the taste of nutria meat. Leave for 10 minutes, and in the meantime heat the frying pan thoroughly with a small amount (1-2 tablespoons) of vegetable oil. Fry the pieces of meat for 2 minutes on each side over high heat until golden brown.
Step No. 3. Baking in the oven.
For baking, I took an enamel container with a lid. If you have a Dutch oven, this is an ideal option. Place sprigs of herbs and citrus peels on the bottom of the baking container. Peel the potatoes and onions. Cut the potatoes into large cubes or slices. Cut the onion into 4 parts. As you fry the nutria pieces, place them in a container (in one layer!). Place potatoes and onions between the nutria. Pour the broth into the container - it should cover about half of the meat. Spread on top
The meat of nutria, or swamp beaver, or rather rat, is very tasty, juicy and soft; a person who has never tasted it will never be able to distinguish nutria from a rabbit, and therefore many people accept nutria meat as rabbit meat and eat it without any prejudices. Among the many dishes that can be prepared from nutria, the most delicious are the pulp and entrails of nutria in sour cream.
Nutria stewed in sour cream
To prepare the dish, you can take any part of the nutria carcass, except the ridge. The meat must be cleaned of fat, film and skin residues, thoroughly rinsed and dried. It is necessary to put all the meat in a deep container and fill it with water diluted with vinegar, keep it in this form for about 20-25 minutes, after which the water must be drained and the meat wiped dry.
IN deep frying pan, or a cauldron, you need to pour a little sunflower oil, heat it to a boil and lay out the pieces of meat. Do not add salt under any circumstances, otherwise the meat will turn out very tough, which should not be the case.
While the meat is frying, you need to wash the onions and carrots, peel and finely chop, and do the same with the garlic. If you want to give the dish a special beauty, you can cut the onion into rings or half rings. The meat that has been fried during this time should be placed in a pan, sprinkled with salt and pepper in the required amount, based on your own taste.
You should not pour out the oil from the frying pan where the meat was fried; you need to add a few more tablespoons to it and put the onion in the frying pan. Fry the onion until golden brown, then add the garlic to the pan and fry for a few more minutes.
In the pan with meat you need to add carrots, sour cream and spices to taste, as well as fried garlic and onions. The meat should be filled with water so that it protrudes above its surface by at least 1 centimeter. It is necessary to simmer in this form for exactly 1 hour, no more, the lid should be slightly open.
Nutria meat prepared according to this recipe in sour cream turns out to be very tender and even sweetish in taste, which makes it very piquant and unusual.
Nutria in sour cream, soaked in milk
Sometimes nutria meat, especially some of its parts, emit a rather strong specific smell, which is not always to everyone’s taste, so before you start preparing the dish according to this recipe, it is best to soak the meat in milk in advance, for which you need to rinse and clean nutria from fat and skins, and then cut into small pieces, pour in milk and leave in this position overnight. In the morning, the meat must be removed from the bowl of milk, fried and placed in a shallow pan.
To prepare the dish, you will also need several medium-sized onions, which should be peeled, finely chopped with a knife and fried in a frying pan with vegetable oil, then added to the pan with the meat. Place chopped carrots, spices and herbs to taste on top. All ingredients should be poured with broth and simmered over low heat for 40-45 minutes, after which you need to pour sour cream over the dish and simmer for about another 10-20 minutes. Nutria meat in sour cream is served on the table with herbs and a side dish of potatoes, rice, porridge and the like.
Nutria in sour cream
Nutria meat is very, very tasty, but it is worth buying it on the market only when there is complete confidence that it is really nutria, for which the seller must keep one of the nutria’s legs intact. Unscrupulous sellers can pass off a rabbit, or even a large cat, as a nutria, since these animals differ little from each other in their skeletal structure. A cut off paw is a sure sign of some kind of fraud; you should not buy such meat, much less cook it on festive table. Even experts in the field of veterinary medicine have great difficulty distinguishing the listed animals from cut-up nutria; it is not worth the risk.
Nutria in sour cream with potatoes
To prepare nutria, you need a fairly large piece of pulp, which must be cleaned of fat and excess films. You need to wash the meat, let it sit in water for 15-25 minutes, then take paper towels and dry the meat. Pour a small amount of sunflower meat or pork fat into a large frying pan, since what is left from the trimmings will not work - do not heat nutria fat. Cut the meat into small pieces, sprinkle with pepper and seasonings, place in a frying pan and fry until a golden or light brown crust forms. If necessary, add a little water to the meat, then it will be much softer after frying.
After the frying is completed, and it will take at least 40 minutes, the meat must be placed on a baking sheet and covered with sliced potatoes, pour water. Set the oven to 180-250 degrees, simmer for about 35-45 minutes, after 30 minutes the water will finally evaporate and you can add sour cream, salt and pepper. Also, if desired, you can add finely chopped onions and carrots to the nutria with potatoes in sour cream. Since potatoes themselves are a side dish for meat, this dish should be served with some kind of salad or canned tomatoes.
Nutria meat in sour cream with herbs
We all love new potatoes with parsley and dill, but an equally tasty and nutritious dish can be prepared from nutria meat. To prepare you will need young nutria, preferably a puppy aged 1-3 months, fresh sour cream, dill, parsley, salt, spices.
The meat is cleaned and washed; young nutria have little fat, so this work will not take much time. Melted fat or sunflower meat is poured into a deep cauldron, and finely chopped pieces of nutria meat are laid out. You should never salt the meat; salt can make it tough. There should be very little fat and oil just so that the cauldron has time to heat up properly and the meat has lost its characteristic redness. After 3-5 minutes, you need to pour sour cream into the cauldron, which should cover the meat up to half. Simmer like this for about 50 minutes. The meat turns out very juicy and flavorful. 2 minutes before it is ready, you need to add finely chopped dill, parsley and onions. If you don’t have fresh herbs, you can use canned or dried herbs.
The dish must be served with salads, including canned ones.
Nutria in sour cream with canned pineapple
Take approximately 500 grams of nutria meat, place it in a large bowl and fill it with pineapple juice. The meat should sit for about 20-30 minutes, after which it should be wiped with dry towels and sprinkled with paprika, then simmered in a cauldron in water for about 30 minutes. There should be little water, since the meat should not be fried or boiled, it should just be stewed. A few minutes before the end of cooking, add sweet sour cream, wait 5 minutes, then cool by placing in a cold place. The dish must be served with the remaining canned pineapples. Guests will undoubtedly love this unusual presentation of nutria meat in sour cream.
Nutria in sour cream with zucchini
Nutria meat is very tasty, nutritious and, most importantly, dietary, so it can be safely consumed by those who want to lose excess weight, but at the same time categorically do not want to give up eating nutria. There is practically no fat on nutria, and what is there cannot be burned, so there is no need to worry about the fat content of the meat. Nutria in sour cream with zucchini is prepared in the same way as regular nutria meat, except that instead of fat and water it is cooked in sour cream. Of course, it is best to stew the meat a little in advance so that it does not remain raw, but if there is only a little of it, cooking it in sour cream initially will do just fine. The meat takes about 20-30 minutes to cook; 15 minutes before the end of cooking, you can add sweet zucchini, cut into cubes, alternate and cook for another 15 minutes.
Nutria meat in sour cream with zucchini is served as a separate dish.
Rules for cooking nutria meat in sour cream
Anyone who wants to taste the most delicious and tender meat of the swamp rat - nutria, will have to be patient, because unlike Soviet times, when nutria meat could be purchased at any grocery store, today this is not at all easy. This shortage of nutria meat is due to the fact that these animals were bred in large quantities in Ukraine, Belarus, Moldova and other southern republics of the Union. Currently, many private producers of agricultural products are trying to establish nutria breeding, but this quantity is not yet sufficient to provide meat for the entire vast territory of Russia. But if, by a happy coincidence, the meat is purchased, you need to remember a few rules for cooking it with sour cream:
1. The meat is very soft and easy to cook, so it is also easy to overcook it, which you should never do;
2. Sour cream must be extremely fresh, since the taste and smell of meat depends on its smell;
3. Regardless of what products will be used with meat, it is necessary that they are all fresh. Any low-quality product can have a negative impact on sour cream, which will quickly turn sour under the influence of bacteria, which means the dish will deteriorate.
In addition, nutria meat in sour cream is very healthy; it contains many vitamins that are not found in any other product. The taste of the dish cannot be conveyed in any way, so a lot can be said about it, but it is without a doubt worth trying at least once in your life.
Many people turn away with disgust at the word nutria. In vain. Nutria meat is very tasty and is considered dietary. After all, nutria feeds exclusively on plant foods. Therefore, it contains no cholesterol. In addition, it is a very clean animal.
Its meat contains many vitamins and minerals that our body needs. You can cook nutria with all available culinary methods. It is stewed, fried, baked. They make shashlik out of it and twist it into minced meat. In general, exactly the same way you would cook rabbit or chicken. By the way, this is meat tastier than meat a rabbit.
Have you decided to cook nutria? Then take note of the cooking tips and recipes for preparing nutria in this article. Here you will find several cooking options.
Before moving on to recipes for cooking nutria, you need to dwell on spices and herbs. All the same seasonings are suitable for this meat as for rabbit, chicken or pork. It goes well with black pepper, paprika, and allspice.
For herbs, you can use thyme and oregano. Sometimes sage, rosemary, and mint can add zest in small quantities.
The carcass is rubbed with chopped or dry garlic mixed with other spices. Curry seasoning or a mixture of Provençal herbs goes well. Try making your own mixture using this recipe. It is great for nutria, rabbit, chicken.
Take:
4 tablespoons salt
5 tablespoons plus 1 teaspoon granulated garlic
2 teaspoons ground black pepper (or to taste)
2 tablespoons granulated onion
2 teaspoons ground red pepper (or to taste)
3 tablespoons paprika
1 teaspoons ground white pepper
2 tablespoons dried oregano leaves
2 tablespoons dried thyme leaves
In a small bowl, combine all ingredients and mix well. Store in a container or jars with a lid.
Nutria in the oven with whole potatoes
You'll need:
Nutria – 1 carcass Garlic – 6-8 cloves
Potatoes – 5-7 tubers
Mayonnaise – 1-2 tablespoons
Salt, spices to taste
How to cook nutria:
Rinse the meat and dry.
Rub with a mixture of salt and spices.
Peel and chop the garlic. Stuff the meat with it, cutting the meat with a sharp knife to form a “pocket”.
Place 2-3 bay leaves inside the carcass.
Lubricate the meat well with mayonnaise.
Peel the potatoes and cut into small pieces or slices.
Line a baking tray parchment paper or baking paper. If there is none, then simply grease with vegetable oil.
Place the nutria on a baking sheet.
Place potatoes around.
Cover with foil and place in the oven.
Bake at 170-190 degrees for about 40-60 minutes.
After this time, carefully remove the meat from the oven and pour the juice over it and the potatoes.
Cover again with foil and cook for about another hour.
To create a golden crispy crust, you can remove the foil 10 minutes before the end of cooking.
How to cook nutria in pieces
You'll need:
Nutria – 1 carcass
Garlic – 5-7 cloves
Salt, spices
How to cook nutria in pieces
If a whole carcass is too much for your family, you can take half.
Rinse the carcass well and cut into pieces. Dry with a paper towel.
Peel the garlic and pass through a garlic press.
Mix salt, spices, herbs and garlic.
Rub all the pieces well with this mixture and place in a deep bowl. Place in the refrigerator for several hours to marinate. Before the holiday, this can be done at night.
Heat a frying pan with oil and fry the meat on both sides until golden brown.
Place the fried pieces of meat in a baking sleeve and place on a baking sheet.
Bake in the oven for about an hour at 180-190 degrees.
After this time, check the readiness of the meat by piercing it with a knife. If it is not ready, keep it for about 10-15 minutes. 
Place the finished meat out of the sleeve onto a baking sheet and hold for 10-15 minutes to form a beautiful golden brown crust.
Stuffed nutria
For minced meat:
3 tablespoons butter
450 nutria meat (twisted)
4-6 onions
2 green peppers (sweet)
2-3 pieces red bell pepper
1/4 teaspoon red hot pepper(or to taste)
2 teaspoons salt (or to taste)
1 teaspoon seasoning
200 ml water (or less depending on the moisture content of the minced meat)
5 -10 mushrooms
2 cups fresh crayfish (peeled)
13 pieces white bread(callous)
For nutria:
15 hind limbs
5 tablespoons seasoning
How to cook
Preheat the oven to 180-190 degrees.
Prepare all ingredients. Twist the nutria meat into minced meat.
Wash and peel the pepper. Slice.
Peel and finely chop the onion.
Wash and chop the mushrooms.
Place the bread in a food processor and grind.
Melt the butter in a deep frying pan or saucepan.
Add meat, onion and both bell peppers; fry, stirring, about 10 minutes. Add red ground pepper, salt and seasoning. Fry for another 5 minutes.
Add seasoning and cook, stirring occasionally, for 10 minutes. Reduce heat to medium.
Add chopped mushrooms and simmer for 7-8 minutes.
Add the crayfish, then reduce the heat and cook for 5 minutes. Remove from heat, add ground bread. Stir until the mixture is smooth, adding water gradually.
Remove the large leg bone, then pat dry and sprinkle seasoning evenly on both sides.
Stuff the legs and roll them up. Tie it up culinary thread or twine.
Place in a deep pan or baking dish. Cover with a lid or foil and place in the oven.
Bake for 1 hour or a little longer until done. Uncover and let sit for about 10 minutes or until golden brown.
Nutria with vegetables in a slow cooker
You'll need:
2 hind legs
1 small onion
1 tomato
2-3 potato tubers
2 carrots (medium)
8 heads of Brussels sprouts
1/2 glass white wine
1 glass of water
2 teaspoons chopped garlic
Salt and pepper to taste
Prepare vegetables. Wash and peel the onion. Slice thinly.
Peel the potatoes and cut them.
Peel the carrots and cut into thin slices.
Place vegetables in a multicooker bowl, except potatoes.
Wash the nutria and place on top of the vegetables. Sprinkle with salt, pepper, seasonings.
Place potatoes and Brussels sprouts nearby.
Add wine and water and close the slow cooker.
Simmer until done.
The finished meat can be decorated with fresh herbs. 
Stewed nutria with sour cream
You'll need:
Nutria meat
Sour cream (any fat content)
Bay leaf
Salt, spices, herbs
How to cook nutria with sour cream
Wash the nutria and cut into small pieces.
To warm vegetable oil in a deep frying pan or saucepan. Fry the meat until golden brown.
Add water and simmer until it becomes soft.
Sprinkle with salt, chopped garlic (can be dried), and spices. Stir and pour in sour cream.
Simmer for a few minutes and remove from heat.
How to cook nutria in a slow cooker
A slow cooker is a very convenient way to prepare any dish.
You'll need:
Nutria – 1 carcass
Carrots – 1-2 roots
Onion – 1-2 heads
Vegetable oil – 2-3 tablespoons
Salt, spices
How to cook nutria
Wash and dry the carcass. Trim off fat and remove film. Cut into pieces.
Sprinkle with salt and spice mixture.
Heat vegetable oil in a frying pan and fry the meat on both sides.
Place in the multicooker bowl.
Prepare vegetables. Peel the carrots and onions. Thinly slice the onion. Grate or chop the carrots.
First fry the onion in a frying pan until it becomes a little soft. Then add carrots.
Place fried vegetables on top.
If necessary, add a little water. Close the multicooker and simmer until done.
Chakhokhbili with nutria
You'll need:
Nutria – 1 carcass (or half)
Carrots – 1-2 pieces
Onion – 1-2 heads
Tomatoes – 2-3 pieces
Water or chicken bouillon
Salt, spices
How to cook nutria
Cut the nutria meat into small pieces. Heat the oil in a saucepan or frying pan and fry them until golden brown. Transfer the meat to a saucepan and add broth or water. Fry carrots and onions.
Pour boiling water over the tomatoes and remove the skins. Finely chop and add to the onions and carrots.
Add the fried vegetables to the meat and simmer over low heat until tender for about an hour and a half.
Nutria with tomato sauce
You'll need:
3 tablespoons vegetable oil
900 grams of nutria meat (cut into small pieces)
1 tablespoon + 1 teaspoon salt
1 teaspoon red pepper (paprika)
1 tablespoon + 1 teaspoon chili powder (or to taste)
1 cup diced onion
1 cup diced green pepper (sweet)
1 cup diced red pepper (sweet)
1 cup tomato paste
4 cups broth (beef, chicken or water)
1 can red beans (optional)
How to cook nutria
Heat the oil in a deep, thick-bottomed saucepan. Add the pieces of meat and, stirring, fry for about 10 minutes.
Sprinkle with salt, paprika, chili. Add onion and diced peppers (red and green). Simmer, stirring, for about 15 minutes.
Add tomato paste and pour in the broth. Cover with a lid and simmer over medium heat for half an hour.
Add the beans and simmer everything together for another 10 minutes.
Nutria stew
You'll need:
Nutria meat
A few pieces of bacon
Bulb onions
Red wine
Broth or water
Salt, spices
How to cook nutria stew
The meat is cut into small pieces. Fry the bacon in a thick-bottomed saucepan and, when the fat has rendered, fry the onion first, then the meat. Place in a bowl.
Fry a spoonful of flour in the remaining fat for 3-4 minutes and slowly pour in water or broth, thoroughly stirring all the lumps. 
Pour in red wine and let it boil. When the sauce thickens, add the fried meat and simmer until tender, reducing the heat.
Stewed nutria in sour cream sauce
You'll need:
2 tablespoons vegetable oil
900-1200 grams of nutria, cut into portions
2 tablespoons seasoning
2 cup finely chopped onion
1 cup finely chopped green bell pepper
1 tablespoon flour
1 teaspoon salt (or to taste)
2-4 tablespoons sour cream (any fat content)
600-700 ml chicken broth or water
How to cook nutria
Heat oil in a heavy saucepan over high temperature. Sprinkle the seasoning and salt over the meat and mix well.
Add the meat to the pan and cook until golden brown on all sides, about 10 minutes.
Add onion, chopped pepper and flour, and stirring, fry for 10 minutes.
Add salt (if needed) and chicken broth to the pan and stir occasionally. simmer for about 15 minutes, scraping the bottom of the pan to prevent it from burning.
Serve with rice, pasta or mashed potatoes.
Stewed nutria with ham
You'll need:
1 small nutria (or half a carcass)
200 grams of ham
1 head white onion
50 grams of white wine
1 cup beef broth
Salt, spices
How to cook nutria
Wash and dry the nutria carcass. Sprinkle with salt and spices.
Finely chop the ham and onion. Place the nutria inside and pour in white table wine. Leave to marinate for 1-2 hours, covered.
Place the meat in a deep frying pan or roasting pan and simmer over medium heat for about 40-60 minutes.
How to cook brawn from nutria
You'll need:
Nutria – 2-2.5 kg
Pork head – 2 kg
Garlic – 4-6 cloves
Onion – 1-2 heads
Salt, spices
How to cook brawn from nutria
Boil the washed nutria and pork head separately in a pressure cooker for 40-60 minutes.
Remove meat and separate from bones. Chop finely.
Fry the onion in oil until transparent. Finely chop the garlic or pass through a garlic press.
Mix the meat with onion and garlic in a bowl. If desired, you can add parsley root.
Pour in a small amount of broth left over from cooking pig head. Nutria broth can be used to prepare the first course.
The prepared meat is transferred to a parchment bag, mold or plastic bottle. Leave until the meat hardens.
Nutria liver in sour cream
Nutria liver can be cooked in the same way as turkey, duck, goose or chicken liver.
Dry the prepared liver and roll in flour mixed with salt and spices.
Fry in a very hot frying pan, adding finely chopped onion. As soon as the blood stops bleeding, add sour cream and a little water or broth. Stew until done.
If desired, you can add garlic and herbs.
Experienced chefs share their recipes for cooking nutria
Nutria meat in the oven
Nutria stewed in sour cream
Nutria is a meaty animal that produces almost 5-7 kilograms of pure meat from one slaughtered carcass. It is a pleasure to prepare a dish, especially using an oven for these purposes, since there is no meat more suitable for these purposes than nutria. It’s fresh, juicy and soft, and doesn’t require much time to stew or fry, making it perfect for those who like to cook everything at the last moment, trying to get everything done in time. Modern Russian, Azerbaijani, Italian and Argentinean cuisines are rich in recipes for dishes that are prepared specifically from nutria pulp, here are some of them:
Whole nutria roasted in the oven
The small size of nutria provides a unique opportunity to cook the whole carcass of this animal by baking in the oven with fruits or vegetables. To prepare the dish, you will need a clean, processed and rinsed medium-sized nutria carcass under cold running water. The meat needs to be properly salted on all sides, including the inside, to get an appetizing crust, the pieces need to be coated with sour cream or mayonnaise. The oven must be preheated to 180-220 degrees and the carcass must be placed in it for at least 1.5 hours. Approximately 40-45 minutes after the start of cooking the meat, it should be removed from the oven, and coarsely chopped new potatoes, chopped onions and mushrooms should be added to the baking sheet, then pour broth or water over the dish and put in the oven to simmer for the remaining time. periodically adding water as needed. This dish of nutria meat can be served on the table as a separate dish, since it already comes with mushrooms, or it can be decorated with herbs and canned vegetables - pickled tomatoes and cucumbers. It would also be a good idea to serve it with crushed potatoes, or whole, but in sour cream sauce.
Nutria fried in the oven
Nutria meat should be washed well, salt and pepper, add the necessary seasonings to taste, as well as onion, parsley root, celery and bay leaves, put it all in a frying pan or deep baking sheet, place in the oven until cooked, after pouring mayonnaise, or sour cream. The meat prepared in this way should be removed, cut into medium-sized pieces, put them in a saucepan and pour meat broth prepared in advance. Cook for a few minutes, then serve hot, after pouring with broth or melted butter. butter. Can be used as a side dish fried potatoes, cucumbers and salted tomatoes. The dish will turn out to be very satisfying and tasty.
Nutria stewed with apples in the oven
Nutria is signature dish Many peoples, for example, Ukrainians, have a recipe for nutria stewed in the oven with fresh apples. The carcass of a freshly slaughtered nutria should be soaked overnight in water with a small content citric acid. In the morning, take it out, wash it properly, dry it, trim off excess fat, sprinkle it with spices, grease it with mayonnaise and set it aside for 2 hours so that the meat has time to marinate properly. The meat marinated in this way is placed on a baking sheet and stewed in the oven for about 1-1.5 hours. Approximately 15 minutes before readiness, season with apples and serve after cooking. The meat will have a slightly tart and sweetish taste, but, in general, for those who are ready to follow the recipe, the dish should turn out to be simply indescribable in taste, which will not yield to any of the most exotic dishes.
Nutria stewed with bell pepper
The nutria carcass must be cut into pieces big pieces, at the same time cutting off all the fat, since unlike pork, it does not heat during frying. Pieces of meat must be sprinkled with spices and salt, then placed in a frying pan and fried until a brownish crust appears. After the meat is fried, it must be placed in a cauldron, sprinkled with chopped onions and simmered in the oven, after filling with water. Peel the pepper, cut into cubes, washed and peeled carrots are best grated on a coarse grater, mixed with pepper and added to the cauldron. 10-15 minutes before ready, season the dish with seasonings, which should include basil and suneli hops. Just before serving stewed nutria You should sprinkle with chopped parsley and dill; if you don’t have fresh herbs, you can use salted or dried ones, which you can buy in any store.
Stewed nutria meat in sauce
In general, everything is done according to the standard - the meat is cleaned and washed, cut into portioned pieces, leave for some time, which is necessary to prepare the sauce. For the sauce you will need several onions, cut into strips, finely grated carrots, flour, strong broth and tomato paste. All ingredients are mixed and boiled for about an hour, after which the resulting sauce is poured over the nutria meat and placed in the oven, bringing it to full readiness. By the way, the sauce must be seasoned with salt, sugar, pepper and be sure to strain. The nutria prepared according to this recipe is served with rice and fried potatoes, as well as pickles and pickled vegetables.
Nutria in the oven with Provencal herbs
Nutria meat is cut, minced, cut, the most appetizing part is selected, washed and marinated for at least 2 hours. For the marinade you will need salt, pepper, and Provencal herbs, which can be purchased at any grocery store.
The marinated meat should be placed on a baking sheet or a large frying pan, the onions remaining after the marinade should be placed under it, covered with potatoes rolled in vegetable oil and salt and placed in the oven, preheated to 200 degrees. The dish should take approximately 1-1.20 to cook in the oven. Towards the end of cooking, it is advisable to cut the largest pieces and grease them with butter or sour cream to give the meat pulp and flavor.
Nutria baked in a sleeve
To prepare this dish, you need a whole nutria carcass, which must be washed and cleaned of fat, then rubbed with garlic, salt, pepper and, if desired, paprika. In this form, the meat should be kept in the shade and cool for at least half an hour. To bake meat in a sleeve, you will need a sleeve slightly larger in size than the animal carcass, as well as potatoes and carrots.
The carcass is placed in a sleeve; it is recommended to put finely chopped potatoes and carrots with it and close the sleeve on both sides using clips. Place the sleeve in the oven for about 1 hour, at an oven temperature of at least 250 degrees. After the allotted time has passed, the dish is removed from the oven, freed from the sleeve and before serving, sprinkled with herbs and used as an additive to potatoes, pasta, and porridge.
Baked nutria with berries
Nutria meat is very tender and is ideal for baking in the oven with berries. In order to prepare the dish, you will need one medium-sized nutria, completely peeled and washed, as well as lingonberries, cranberries, wild garlic and a number of seasonings to your own taste.
The first step is to prepare the marinade, which requires only water, lemon and wine vinegar, or dry red wine if desired. The marinade should taste slightly sour, but pleasant. The nutria meat should be poured with marinade without cutting and applied with a heavy load so that it stands in this form for at least 4 hours, after which it is necessary to remove the meat from the marinade, dry it, wipe it dry and chop it with finely chopped pork lard.
You need to grate fresh ginger root, add garlic crushed in a garlic press, vegetable oil and pepper to taste. Mix the ingredients and rub them all over the nutria carcass, outside and inside, then stuff it with lingonberries and cranberries, as well as wild garlic. Sew up the nutria's belly with thick thread.
To whatever is left of the mixture of ginger and garlic, you should add sour cream and coat the outside of the carcass with this sauce, so that a beautiful golden crust is formed during the frying process.
The potatoes should be cut into thick circles and placed on a baking sheet on top of the foil, and the nutria wrapped in foil should be placed on top of it. Place all parts of the dish in the oven for at least 2 hours. After bringing the meat to cooking, it should be removed from the oven, allowed to cool for 10-15 minutes, unfold the foil, cut into large slices, garnish with potatoes and pour over the remaining juice from baking, then bring to the table.
Nutria in beer, stewed in the oven
Nutria meat is cleaned and washed, all remaining signs of fat, film and parts of the skin are cut off. To prepare the dish you will need a marinade, which should be prepared in wine using a small amount of lemon, which can be replaced with regular citric acid. You will also need a little black pepper, salt and herbs; it is advisable to include herbs such as coriander and thyme in the list, since their aromatic smell will make any dish exotic. It is allowed to use other herbs besides those listed; there are no restrictions in terms of seasonings.
The onion is cut into thin, very thin rings, mixed with already chopped meat, and the amount of onion is calculated from half the weight taken for cooking. Meat and onions must be poured with marinade and placed under pressure for less than 4-5 hours.
Initially, you should fry in a frying pan, so as to give each piece the opportunity to be covered with a beautiful golden crust. As soon as this happens, the meat must be placed in a container with thick walls, then poured with beer and covered with a lid. You can simmer over low heat, or in a low-heat oven. A few minutes before it’s ready, add half a glass of marinade to the dish and continue cooking.
Potatoes and rice are usually served as a side dish for this meat; the dish can be topped with red wine.
So, nutria stewed in the oven is the most valuable and tasty dish, with nutritional qualities comparable to rabbit meat. Despite the fact that many people have an aversion to nutria due to the fact that they consider it a water rat, or a beaver, but in fact this should not be done, because, unlike rats, nutria is a very clean animal that is excellent at caring for takes care of himself, constantly bathes, if possible, and carefully monitors the cleanliness of his coat. In view of the above, there is no need to fear that nutria meat is not of the proper quality and does not meet sanitary standards, since the animal is a purely herbivore and does not eat any other food except fresh vegetables, fruits and grains.