Essentially it is a large water rat. But here’s the good news: they apparently taste great in jambalaya. #1: Beaver Tail Wildlife and Fisheries has raised the Nutria Tail Bounty to $6.00 a tail , hunter gets to keep hide and meat . With very little fat, seal meat is extremely healthy, and its mild, briny taste means it can be prepared in many ways – smoked, tartare, seared top loin, mixed with pork for a sausage flavour, and so much more. We specialize in providing the highest quality farm raised game and all natural meats in the country.
“If you approach it with an open mind, you’ll find it doesn’t have a really bad, swampy taste,” award-winning New Orleans chef Susan Spicer says in Rodents of Unusual Size. FYI nutria backstrap is served in fine restaurants in some European countries. Fossil Farms is committed to offering all natural, farm-raised exotic meats and game that are free of antibiotics, growth hormones and steroids. Nutria (Myocastor coypus) Nutrias are an invasive species to North America, originally introduced for the fur trade. And they eat the same vegetation in the swamps. I could clean a swamp rabbit and a small nutria, cut the nutria's tail off, and the heads of both, lay them side by side and you could not tell the difference. It is the size of a small dog, generally about 12 to 20 pounds. In countries like Uzbekistan and Kyrgyzstan, nutria is known as the poor man's meat. Nutria meat is said to taste like dark turkey meat, be rich in protein and low in fat and cholesterol. Not much to do lately , plenty of Nutria out in the marsh , so we have a good supply of Nutria in the freezer. Nutria does have a little more wild pork flavor though, which got me to thinking about smoking a nutria to make pulled swamp pork. Take: 1 carcass of nutria of medium size, you can also take fillets, you need 1-1.5 kg; Nutria feed on marsh plants and roots. The nutria's yellow or brown outer hair looks shaggy and unappealing, but it covers a lush fur undercoat, also called nutria, that is popular for use in clothing. I have eaten nutria they are very similar to swamp rabbit in there habits and what they eat. The nutria, which was originally the name used for the fur of a coypu until the name stuck for the animal itself in North America, was brought to California in 1899 for its fur. If pressed for time, cover meat with tenderizer and Cajun seasoning, and let sit for at least 1/2 hour. However the old male nutria can be very tough and musky. The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. The $6.00 bounty helps pay for ammo and hunting them breaks the monotony ...there is no season and there is no limit ... beats shooting wood chucks . They say that the taste of the meat of this animal resembles a rabbit or chicken, which means that the stew will be an excellent and habitual dish for lunch. So it’s also growing in popularity with city-dwellers looking to combine healthy living with fine dining. Order online and we'll ship right to your door! La. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. Young nutria would be hard to differentiate from rabbit in a well cooked dish. Cut meat into bite-sized pieces for best flavor. Thoroughly cover the meat with tenderizer and Cajun seasoning (Tony Chachere's is the best) overnight for best results. Two-foot-long rodents called nutria, which can grow as large as 20 pounds, are the latest threat to California’s wetlands. Prepare the nutria meat.
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