Nutria Squirrel Hare Recipes

SMOTHERED NUTRIA CAJUN STYLE

Smothered Nutria Cajun Style image

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. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. Serve over hot cooked rice, pasta or cream potatoes. From nutria.com.

Provided by Molly53

Categories Wild Game

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
3 lbs nutria, cut in serving pieces
2 tablespoons cajun seasoning, plus
2 teaspoons cajun seasoning
2 cups onions, peeled and minced
1 cup green bell pepper, seeded and minced
1 tablespoon flour
1 teaspoon salt (optional)
3 3/4 cups chicken stock or 3 3/4 cups broth

Steps:

Heat oil in stockpot until very hot.
Sprinkle seasoning on meat; stir well.
Add meat to pot, brown on all sides until golden.
Cook and stir 10 minutes.
Add onion, bell pepper and flour, cook and stir 10 minutes.
Add salt and chicken stock to pot cook and stir occasionally, scraping the bottom of pot to remove all the goodness.
.

NUTRIA - SQUIRREL - HARE

Nutria - Squirrel - Hare image

Hubby used to disappear into the woods and bring something home and announce "This is supper, ok?" Being a novice in the kitchen and a big city gal at the same time, I deviced this one. Been using this recipe ever since (38 years now). I serve this with Fried Potatoes.

Provided by Renate

Categories Weeknight

Time 3h30m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1 squirrels or 1 hares
1 quart water
1 tablespoon lemon juice
1 tablespoon salt
1/4 cup shortening or 1/4 cup bacon grease
1/3 cup flour
salt and pepper
1 pint meat stock, about

Steps:

Combine the water, lemon juice and salt.
Soak meat for 1 to 2 hours, removes some of the game flavor (also a good soak for fish).
Combine flour, salt and pepper.
Dredge meat to coat on all sides.
Heat oven to 325ºF.
Heat grease in a heavy skillet.
Fry meat 3 minutes on all sides and transfer to a baking dish.
Add the remaining flour mix to the leftover grease and brown lightly.
Transfer this mix to the baking dish.
Pour the stock into baking dish and bake for 1 1/2 hour.
Keep an eye on the moisture, the flour will make a gravy, and you may have to add more liquid.

Nutrition Facts : Calories 303.9, Fat 25.8, SaturatedFat 6.4, Sodium 3498.2, Carbohydrate 16.5, Fiber 0.6, Sugar 0.2, Protein 2.2

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