And now; For the rest of the story.

Louisiana Had the answer once again.
Hire a chef [ Phillippe Parola ] and make it appetizing sounding. Brought to you by the Louisiana Department of Wildlife & Fisheries.

Nutria Hind Saddle with Mustard Sauce

2 hind saddles of nutria
2 tablespoons Dijon mustard
1/3 cup chopped celery
1/3 cup chopped onion
2 tablespoons vegetable oil
1/3 cup chopped carrots
3 teaspoon Tony Chachere’s seasoning
1/2 teaspoon crushed rosemary
1 cup white wine
1 cup water

Place oil, celery, onions and carrots in a pan; set aside. Rub each hind saddle with one teaspoon Tony Chachere’s seasoning, two tablespoons Dijon mustard and 1 1/2 teaspoons rosemary. Place hind saddles on top of other ingredients in the pan. Place uncovered in a 350 degree oven for 15 minutes.

Remove from oven and add one cup white wine with water to the pan to a depth of 1/4 inch. Cover pan with plastic wrap, then cover again with aluminum foil. Place back in the oven for 45 minutes to an hour. (Until well done). Use drippings for sauce. Serves 6.

Ragondin a l’Orange

2 hind saddle portions nutria meat
1/2 cup brown sugar
1 cup orange juice
2 tablespoons vegetable oil
2 cups white wine
1 tablespoon Soya sauce
orange zest, minced
salt and pepper to taste

Mire Poix:
1/3 cup chopped celery
1/3 cup chopped carrots
1/3 cup chopped onion

Bouquet Garni:
1 bunch fresh thyme
1 bunch parsley
bay leaves

Place oil, mire poix and bouquet garni in a pan; set aside. Rub each hind saddle with brown sugar and salt and pepper to taste. Place saddles on top of other ingredients in pan. Place, uncovered, in a 350-degree oven for 15 minutes.

Remove from oven and deglaze with white wine, Soya sauce and orange juice. Cover pan with plastic wrap, then cover again with aluminum foil. Place back into oven for 45 minutes to one hour until meat is tender. Break meat off bones. Place on plate then garnish with vegetables, sauce from pan drippings and orange zest. Makes 4 servings.

Nutria Fettuccini

Mire Poix:
1 chopped onion
1 chopped carrot
1 chopped celery stick
2 cloves garlic

Bouquet Garni:
1 whole clove
1/2 bunch parsley
4 black peppercorns

Pasta:
2 lbs. cooked fettuccini
3 mushrooms, sliced
1 clove garlic
fresh spinach to taste
1 tablespoons sun-dried tomatoes, minced
2 tablespoons olive oil
parmesan cheese to taste
1 red bell pepper, minced

Nutria:
1 hind saddle nutria
2 quarts cold water
1 cup red wine
salt and pepper to taste
1 teaspoon red wine vinegar
1 teaspoon Louisiana hot sauce

Bring water, seasonings, mire poix and bouquet garni to a boil. Add nutria meat and simmer for 1 hour or until tender. Remove meat and break meat off bones. Discard any gristle or silver skin.

With olive oil sauté garlic, sun-dried tomatoes, mushrooms, bell peppers and spinach for 3 to 4 minutes. Then add nutria meat and sauté for 3 minutes until hot. Add fettuccini, sauté and serve, topped with parmesan. Makes 4 servings.

http://www.foxnews.com/story/0,2933,26008,00.html

suyts space

 

image

Well played. 

From the Environmental Research, there’s a new article stating that the the dispersant

The study found that mixing the dispersant with oil increased toxicity of the mixture up to 52-fold over the oil alone. In toxicity tests in the lab, the mixture’s effects increased mortality of rotifers, a microscopic grazing animal at the base of the Gulf’s food web. The findings are published online by the journal Environmental Pollution and will appear in the February 2013 print edition.

imageRotifers have long been used by ecotoxicologists to assess toxicity in marine waters because of their fast response time, ease of use in tests and sensitivity to toxicants. In addition to causing mortality in adult rotifers, as little as 2.6 percent of the oil-dispersant mixture inhibited rotifer egg hatching by 50 percent. Inhibition of rotifer egg hatching from the sediments is important because these eggs hatch into…

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