Henry Rifle Forums

https://www.youtube.com/watch?v=8TU_IZzxNyQ Watched this thinking about Mags. Looks like these guys got it figured out. Those Nutria are some ugly little fellars

Yea an episode of 'Bizzare Foods With Andrew Zimmern' had him on a guided hunt for them - and they cooked them up later for a Cajun style BBQ!

Looks like they had better success with the grabber and big stick than the .22. A .22 isn't all that effective for a one-shot kill.

Very destructive. Another invasive species. They have shown up in our area.

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.30-30. One and done.

BrokenolMarine wrote:Very destructive. Another invasive species. They have shown up in our area.

Judging by their name, they should be quite nutritious.

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https://modernfarmer.com/2015/01/can-an ... nt-rodent/
“Chef Phillippe Parola has made a career out of encouraging the consumption of invasive species, including nutria, which is low in cholesterol and can be prepared in a similar manner to turkey. "The best and quickest way is to take the hind saddle, bone-in, and put a honey mustard dressing on it with brown sugar, then put it on a barbecue pit,” says Parola. “Anyone who knows how to barbecue will know how to cook it, just like pork. I guarantee you that everyone will love to eat it.““

Recipe
Nutria Spaghetti Casserole - Chef Philippe Parola

Serves 8 to 10
Ingredients

1 cup celery, chopped
1 stick butter or margarine
1 clove garlic
1 (16 oz.) can tomatoes
3 med. onions, minced
1 (16 oz.) pkg. thin spaghetti
2 bell peppers, minced
½ cup cheddar cheese, grated
1½ lb. nutria
1 jalapeno pepper, diced
1 teaspoon salt, pepper, garlic powder

To Assemble:

Precook nutria in enough water to make 2 quarts of stock. Sauté vegetables in butter. Add 1 quart stock and tomatoes and simmer for 1 hour. Chop meat into small pieces. Mix with sauce and put in casserole. Put cooked, drained spaghetti (cooked in remaining nutria stock) into sauce and nutria. Mix well. Add salt, pepper, garlic powder, seasoning to taste. Bake 40 minutes at 350 degrees. Sprinkle with grated cheese and jalapeno peppers. Bake for about 20 minutes more. Freezes well.

clovishound wrote:Judging by their name, they should be quite nutritious.

Mags, you regularly shoot and kill lots of them, but do you eat them, too? This recipe sounds like it would be pretty good.

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ugh, no I don't eat them. I leave them for the coyotes, hawks, owls and/or raccoons. Whomever gets to the carcass first.

CT_Shooter wrote:Mags, you regularly shoot and kill lots of them, but do you eat them, too? This recipe sounds like it would be pretty good.

Chef Philippe Parola can cook up all the nutria he wants but I AIN'T EATIN' ONE. Besides, anything can be made tasty with a honey mustard brown sugar glaze then roasted on an open pit. Doesn't mean I'm puttin' it MY mouth. Not to denigrate another Chef but YIKES, what we come up with sometimes!!