Nutria from rat like pest to delicacy,if you can’t beat them,eat them-Recipies

It’s another in a long line of scamps and scalawags, pirates and privateers who have profited in Louisiana while the state suffered.
This outsider is straining Louisiana’s traditional tolerance of scoundrels. Its gluttony is laying waste to the southern half of the state.
Previous troublemakers have been called dirty rats or even weasels. This new marauder is, in fact, a member of the rodent family. It’s a nutria: a nearsighted, ratlike South American import that for 60 years has been reproducing wildly and flourishing in the Louisiana wetlands, all the while eating all the vegetation it could get past its pronounced overbite.Nutria are large, web-footed rodents that are more agile in the water than on land. They live in burrows, or nests, never far from the water. Nutria may inhabit a riverbank or lakeshore, or dwell in the midst of wetlands. They are strong swimmers and can remain submerged for as long as five minutes.
Nutria (also called coypu) are varied eaters, most fond of aquatic plants and roots. They also feast on small creatures such as snails or mussels.
Nutria can be rather social animals and sometimes live in large colonies, reproducing prolifically.
Nutria - several million of them, officials estimate - are destroying the coastal wetlands that are crucial to Louisiana’s water-control efforts, vital to the fishing and trapping industries and home to scores of protected species.
Experts are stumped
Environmental and wildlife experts have for decades been stumped at how to rid the swamps and bayous of the creature, whose rampant feeding threatens to destroy a buffer zone for hurricanes sweeping in from the Gulf of Mexico.
Now the state is striking back. Officials with the Wildlife and Fisheries Department have begun a five-year program aimed at downsizing the nutria population and reclaiming denuded wetlands by tapping into what people in Louisiana do exceedingly well: eat.
Officials have recruited the state’s top chefs to create dishes to entice citizens to devour nutria. They hope they can saute, braise and fricassee their way out of this crisis.
Not much choice
They have tried other approaches, and they haven’t worked,they don’t have much choice at this point.
So far it’s been a tough sell. People here may be famous for their adventurous eating habits, but they appear to have drawn the nutritional line at nutria. Call it what you want, it still looks like a rat.
The environmental problem grew out of the ruthlessness of the nutria’s eating habits. It treats the Mississippi Delta as its personal salad bar. It feeds by paddling around a heavily vegetated marsh and seeks out the tender roots of aquatic plants, chewing its way up to the leaves, which it ignores. Biologists call the damaged sections “eat-outs.”
They eat only 10 percent of what they destroy,ninety percent of the plant floats away.
Replanting has been tried on a limited basis, with little success. Nutria follow behind, eating the tender shoots of the new plants. Even when they aren’t eating, nutria burrow into levees, causing them to collapse.
They are strong swimmers. Adults grow to about the size of a small beaver, propelling themselves with webbed back feet and steering with their rope-like tail. Their vegetarian diet provides little fuel, so nutrias must eat constantly.
When they aren’t eating, they have one other major interest. Nutria’s mating habits make rabbits seem standoffish. They begin breeding at six months and have three litters a year, with up to 13 offspring in each litter.
One natural population control in Louisiana is the alligator, which is happy to include nutria in its diet but is dormant four months a year.
Fur-industry plans failed
Louisiana’s nutria were brought from South America in the 1930s, but hopes of establishing a fur industry failed. At one point, officials estimated there were 20 million nutria in the state, but the current population may be half of that.
They have popped up elsewhere in the country - including Oregon’s Willamette Valley - but nowhere else on this scale.
Louisiana officials began the new nutria-control program, which got under way this year, as a response to the damage to what they conservatively estimate is 80,000 acres of coastal wetlands. Forty percent of the nation’s coastal wetlands lie in Louisiana, where 80 percent of the total national wetland loss occurs.
If the population is not controlled, thousands of acres of wetlands are in serious jeopardy.
If you can’t beat them,eat them
Officials would like nutria to join blackened redfish and alligator meat as part of Louisiana’s must-have cuisine. They are spending $2 million to develop a market for a meat that has been tested as highly lean, low in cholesterol and rich in protein.
The key to the program is to add incentive for nutria harvesting. The state will essentially subsidize the hunting and processing of nutria meat.
There is only one licensed nutria processor in the state, Tommy Stoddard of Hackberry. He says the animal is difficult to dress and takes a trained person five minutes to clean. He has processed about 5,000 pounds of nutria meat this year.Before there is a steady supply of meat, there must be a demand. That’s where chef Philippe Parola comes in. He directs the Louisiana Culinary Institute in Jackson and the man responsible for developing enticing nutria recipes.
At his restaurant he offers nutria fettuccine, marinated nutria salad, nutria “a l’orange, culotte de” nutria “a la moutarde” and, for the health conscious, heart-healthy crockpot nutria. Parola was dispatched to Japan in March to test the waters for the product. “Look, I am French, I know about eating odd things,” Parola said. “I would like to meet the chef who first went outside, picked up a snail, cooked it, put it on a table in front of someone and said, `This is snail. Eat it.’ ”
Enola Prudhomme, owner and chef at Prudhomme’s Cajun Cafe and the sister of the fabled Paul Prudhomme, has developed her own recipes. “It’s difficult to get, but I can sell it when I do have it. Mostly it’s the tourists who want it; they also want the alligator. It’s the `Louisiana experience,’ I guess.”
The chefs report that when they can lure anyone to try nutria, they like it. The tender meat tastes like rabbit, it is said. But it’s getting anyone to take the first bite that’s difficult.

Looks like a well-fed rat
It’s also a rat issue. Because nutria is so well known in Louisiana, people are familiar with what they look like. Naturalists may say they are closely related to the guinea pig, but to the untrained eye, a nutria looks like a well-fed rat.
That’s why Lousiana officials have high hopes for the foreign market. People will never see the nutria, just the processed meat.
State officials dream of a time in the not-so-distant future when, all over the world, it will be common to hear: “Nutria? Very good. How about a nice chardonnay to go with it?
Heart Healthy Crock Pot Nutria
2 hind saddle portions of nutria meat
1 tomato, cut in big wedges
2 carrots, sliced thin
1/2 cup white wine
2 teaspoons chopped garlic
1 cup demi glace (optional)
1 small onion, sliced thin
2 potatoes, sliced thin
Brussel sprouts
1 cup water
salt and pepper to taste
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 (4 servings)
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 4
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.
SMOTHERED NUTRIA
Makes 4 Servings
2 tablespoons vegetable oil
1-3 pound nutria, cut in serving pieces
2 tablespoons Enola's Secret Seasoning + 2 teaspoons
2 cups finely chopped onion
1 cup finely chopped green bell pepper
1 tablespoon flour
1 teaspoon salt (opt.)
3 3/4 cups chicken stock or broth
In a heavy 5-quart pot on high heat, add oil, heat until very hot. Sprinkle seasoning on meat; stir well. Add meat to pot, brown on all sides. 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, (about 15 minutes) scraping the bottom of pot to remove all the goodness. Serve over hot cooked rice, pasta or cream potatoes.