Recipe by Chef Philippe Parola

2 ea Nutria Hind Saddle
1/2 cup White Wine
1 ea Small Onion, sliced thin
1 cup Water
1 ea Tomato, cut in big wedges
2 tsp Garlic, chopped
2 ea Potatoes, sliced thin
To Taste Salt and Pepper
8 Brussel Sprouts
1 cup Demi-Glace (optional)

Layer onion, tomato, potatoes, carrots and Brussel sprouts in crock pot. Season nutria with salt, pepper and garlic to taste and place nutria over vegetables. Add wine and water, set crock pot on low and let cook until meat is tender. Cook for approximately 4 to 6 hours. Garnish with vegetables and demi glace.

Makes 4 servings.

Region of Origin: South America.
nutria - Myocastor coypusHabitat: Riparian (River Banks)
Current Range: Present on every continent except for Australia and Antarctica
Life Span: 3-4 Years in the Wild

Nutria, the infamous ‘river rat’, were introduced to the U.S. west coast as an alternative to mink in the mid-1900’s. Although 1.5 million nutria were trapped yearly for the fur trade in its heyday, nutria fur is no longer in fashion and wild populations have rocketed. A nutria female can potentially produce 3 litters a year, with up to 13 pups per litter. They are insatiable eaters that wreak havoc on riparian plants. Trapping is the best method for catching nutria. Bait live traps with sweet potatoes or carrots and place them along active trails. Despite looking like a giant rat, wild nutria are clean animals. They consume plants only and among the healthiest of meats to consume.