Slow-Cooked Nutria

The Louisiana Department of Wildlife and Fisheries promotes eating nutria to help control their impact in coastal wetlands. This recipe was designed for a slow cooker or crockpot.

INGREDIENTS

2 hind saddle portions of nutria meat

1 small onion, sliced thinly

1 tomato, cut into big wedges

2 potatoes, sliced thinly

2 carrots, sliced thinly

8 Brussels sprouts

1/4 glass white wine

1 cup water

2 teaspoons chopped garlic

PREPARATION

Layer onion, tomato, potatoes, carrots and Brussels sprouts in a slow cooker.

Season nutria with salt, pepper, and garlic, and place it over vegetables.

Add wine and water, cook on a low heat until meat is tender, approximately 1 1/2 hours.

Species

Nutria

Nutria were brought to the US for the fur trade. Smaller than a beaver, larger than a muskrat, they escaped into wetlands, chewing through whatever needed to be chewed through. Their meat is lean and mild, like rabbit or the dark meat of chicken