Nutria Meat Recipes
Nutria meat is a dietary food product containing high-grade proteins, fats, vitamins and minerals. It is an important source of human protein and amino acid nutrition: it contains a physiologically optimal amount of vital amino acids (6.9 g%); the usefulness of its protein is 80-82%. In taste, nutria meat is juicy and aromatic, tender and fine-fibered.
Nutria fat, similar to lard, contains many high-grade unsaturated fatty acids - 59.0 g% and saturated - 41.0 g%. It can be used as an alternative to vegetable oil for roasting meat, poultry, cereal and vegetable dishes. Nutria liver is very valuable, it is enough to fry it to save all the useful substances.
Dishes made from nutria meat are very tasty, tender and healthy. Nutria meat broths are transparent and fragrant; based on them you can cook soups, borscht, cabbage soup and pickle. Nutria meat can be cooked in boiled, stewed or fried with various side dishes and sauces - hot and cold appetizers, salads, meatballs and meatballs, chochohbies and kebabs, roasts and stews.
SOUPS
Clear broth
Purely washed meat pour cold water and bring to a boil, remove the scum, reduce the heat and continue to cook the meat at low boil. Add salt, roots, peppercorns (1-2 pieces).
Nutria broth is light yellow, fragrant, and if you do not allow a strong boil and remove the foam, it will turn out transparent.
About 100 g of meat is required per serving of broth.
Filling soups
On broth from nutria meat get tasty borscht, cabbage soup from sauerkraut and pickle. The method of their preparation is normal.
One serving of soup requires 100 g of nutria meat.
SECOND DISHES
Nutria Roast
Ingredients: Nutria carcass - 2000 g, Water - 400 g, Vinegar - 1 tbsp, Garlic - to taste, Black pepper (ground) - to taste, Sour cream - 2 tbsp, Salt - to taste.
Cooking: Cut the meat into pieces of medium size and soak for one hour in water with vinegar. Then wipe the pieces dry, putty and garlic and sprinkle with pepper. Fry in a pan with vegetable oil until golden brown. Then we shift the meat to the skillet, add a little water, salt and simmer until tender. For 10 minutes, pour the meat with sour cream.
Nutria stewed with vegetables
Meat washed and cut into pieces, salt and pepper, fry in fat until it forms a crust. Fried pieces put in utyatnitsa, you can add raw carrots, chopped cabbage, onions, black peas (3-5 pcs), bay leaf (1-2pcs) and sour cream, pour hot broth or water so that the liquid covers the contents no more than half, put in the oven and simmer on low heat until cooked.
For 500 g of meat: 400 g of chopped carrots and cabbage, 100 g of sour cream, 50 g of nutrium fat or butter, salt, seasonings to taste.
It is good to salt the whole carcass of nutria inside and out. To get a crust, coat with sour cream or mayonnaise. Put in a well-heated oven for 1.5 hours. Report the large sliced potatoes to a baking sheet 40 minutes after the start of frying, mix it with the separated juice and fat, you can add onions and mushrooms.
Fried nutria
Washed, coarsely chopped pieces of meat, salt, put in a deep frying pan, add fat, onions, roots, bay leaf, pour sour cream or mayonnaise and put in the oven for frying. Finished meat can be cut into portions, put into a pan, pour 1/3 of the broth (pre-boiled and salted), cover and store on the stove until serving.
Before serving, pour over broth or melted butter, garnish with fried potatoes, cucumbers or tomatoes, and boiled macaroni.
For 500 g of meat: 15-20 g of sour cream, 25-30 g of butter or margarine, 15 g of pork or nut fat, 15 g of onions, bay leaf, roots, salt.
Nutria Pilaf
Cut the washed meat into small pieces, fold into a deep frying pan, fry in oil, add onion, ground pepper, tomato paste, salt to taste. Separately, cook the rice until half cooked, drain in a colander. Combine everything, mix, add to the pot, pour 1/3 of the volume of broth or water, close the lid tightly, put in the oven and cook for about 30 minutes until cooked.
For 500 g of meat: 150 g of rice, 75 g of onion, 25 g of tomato paste, 50 g of butter, bay leaf, pepper, salt.
Nutria Kebab
Cut the meat into cubes, put into a pot or a stainless steel pot, shift with lemon slices or sprinkle with 6% vinegar and vegetable oil, sprinkle with pepper, add chopped onion and parsley, let stand in the refrigerator for 8-12 h. Then meat strung on skewers or small wooden sticks and fry in a frying pan or on the grill.
Serve hot, garnished with boiled rice, lemon slices, onion mugs, tomatoes, separately served barbecue tomato sauce.
For 500 g of meat: 50 g of onions, 50 g of parsley, 50 g of vegetable oil, 100 g of lemon, 3 tablespoons of hot sauce, salt and pepper to taste.
Fried liver
Prepared liver sprinkled with salt, pepper and roll in flour. Fry until cooked over low heat. You can add sour cream and even put out a few minutes. Garnish- fried potatoes or mashed potatoes. All this is watered with oil, seasoned with fried onions (in small quantities).
Per 250 g of liver: 15 g of wheat flour, 75 g of onion, 15 g of sour cream, 20 g of fat, 10 g of butter, 300 g of fried potatoes or mashed potatoes, salt and pepper to taste.
Smoked sausage (Czech recipe)
Take meat nutria and pork in the ratio 3: 1. Nutria meat is passed through a grinder with small holes in a meat grinder, and pork is passed through a grid with large holes. All is well mixed, add spices (%): salt-1.5, garlic -0.8, red pepper sweet -0.5, black pepper and cumin - 0.05. Cleaned and well washed guts are filled with sausage mixture. Sausages can be made in the form of shpikachek (sausages). The ends of their knotted string. Smoked sausage under a canopy on the cold smoke for 3-4 days.
Dried sausage can be stored in a dry and cool place for a long time. Before use, it is better to boil it in water over low heat for 15 minutes.
Nutria brawn (Czech recipe)
Prepared nutria carcass and pork head are boiled in a small amount of water in different dishes for 45 minutes - 1 hour. As soon as the meat begins to separate easily from the bones, it is removed and cut into pieces of the desired size. Next, use only the broth from the pig head, and the broth from the nutria meat is poured. Nutria meat is poured with pork broth, mashed garlic, roots and lightly browned onions are added. Broth is poured so much to fill the space between the pieces of meat. Everything is mixed and the parchment package is filled with the finished mass. Both ends of the package are tied up and then boiled for 1-1.5 "h, after which the package with brawn is clamped between two planks, tightened with string and cooled.
Ready brawn can be directly eaten. or store until used in the refrigerator.
For cooking brawn it is required: 2-2.5 kg of nutria meat, 2 kg of pig heads, 6 cloves of garlic, onion, 10 g of roots, salt, pepper to taste.
COLD SNACKS
Meat Salad
Chilled boiled, stewed or roasted meat, boiled peeled potatoes, fresh cucumbers, green salad leaves and hard boiled eggs, cut into thin slices, put in a salad bowl, add green peas, season with mayonnaise, sour cream, mix everything, salt to taste. Lay the salad in a slide, garnish with slices of eggs, meat, cucumber, lettuce and greens.
Per serving of salad: 500 g of meat and potatoes, 300 g of cucumbers, 150 g of green salad, 4-5 eggs, 200 g of mayonnaise and sour cream, 150 g of green peas, salt.
Vinaigrette with nutria meat
Chilled boiled or fried meat, chilled boiled potatoes, pickled cucumbers, hard boiled eggs, cut into thin slices, put in a salad bowl, season with mayonnaise, mix, lay on a small plate. Around its base place a side dish of otvarennyh carrots and beets, cut into small cubes, pickled cherries and plums, green lettuce leaves and cabbage. Decorate the salad with slices of eggs, vegetables, berries and greens.
Per serving of salad: 500 g of meat, 400 g of potatoes, 350 g of cucumbers, 200 g of beets and carrots, 150 g of cabbage, 50 g of lettuce, pickled cherries and plums, 3-4 eggs, 200 g of mayonnaise, salt, greens to taste.
People who are richer know how to diversify their daily meals and go to a good and expensive restaurant. In such establishments you can always indulge yourself with a sophisticated turtle soup or truffles.
But almost none of them even suggests that the majority of such exotic animals for us, like a crocodile or a snake, in many countries are prepared literally on home plates, as something taken for granted. Something that can be a rare delicacy for some, someone just has a daily meal. Likewise, few people still know how to properly and at the same time make delicious ordinary nutria very tasty. In fact, recipes today, there are many, it can be both different types of smoking, and the usual roasting in the oven or microwave. You can stew, fry, boil and invent a bunch of cooking options, because in this it is no different from any other meat. The only difference may be except that its preparation for preparation and use.
The benefits of nutria meat
For the first time these rodents appeared in South America, and they were brought to us only at the beginning of the last century. It took some time for them to pass completely and painlessly acclimatization, and only after that they began to multiply normally. Then, special farms began to appear for their proper cultivation, since in addition to very tasty meat, they also have valuable fur. Today, nutria cook a wide variety of dishes in many European countries. As for our man, some have not yet lost unpleasant associations with rodents, but this is only until they try this truly delicacy. In fact, the nutria meat is very similar to the rabbit and that it is impossible not to distinguish as an advantage, it is well and quickly absorbed in the stomach. Their meat is also very useful for active athletes, as its nutritional value contains 21%. This suggests that with all its nutritional value, it is dietary.
It is also impossible to lose sight of another very significant advantage - regular consumption of meat of these rodents significantly reduces the level of cholesterol in the blood, which accordingly excludes the possibility of getting sick with many vascular diseases.
Careful handling and cooking secrets
Before you start cooking nutria at home, it is very important to study in detail all the details of its cutting. First of all, it must be properly cut - for this it is necessary to precisely cut the carcass using a small incision near the belly. After that, all the entrails are removed, with no need to touch the fat and kidneys. The next stage of cutting is the separation of the head and limbs, so that the carcass has acquired a typical edible appearance. To get rid of blood or any residue of wool, you must thoroughly rinse it under running water. A very important stage in the preparation of meat is that it should be kept for 6-12 hours at room temperature, and only then sent to the refrigerator. Only in this way is it completely “ripening”. In the future, there are no peculiarities regarding cooking, this meat is practically no different from the usual pork or beef. Its taste is slightly specific and the meat itself is very soft and tender. There are no restrictions on cooking, you can safely cook it in the oven, in the microwave, on a fire or even use smoking.
The best way to smoke nutria
If you do not want to use simple cooking methods, you can always connect the imagination and make this meat original and at the same time no less tasty. Which option like smoking is becoming very popular today.
In fact, nutria can be prepared in this case in several ways, which differ only in the type of heat treatment. But what size the carcass at the same time to take, does not matter, they can be exactly the same. The main thing is that it is fresh, without flaws and always well washed. Before cooking, the meat must first thoroughly soak in potassium permanganate.
Today, smoking means a huge number of original and unusual recipes. But there is one very interesting way by which ready meat can be eaten literally 3 hours after the start of cooking. Such smoking is something very similar to traditional roasting in any home oven, only here there is still a small amount of smoke, which adds a spicy flavor to the meat and the necessary flavor.
Any smoking means the presence of a smokehouse, in this case, the most simple portable. It is usually quite small in size, which will play only for the benefit, as it turns out to cook the meat as quickly and easily as possible. And for this it is very important to create the highest temperature regime.
First you need to divide the prepared carcass into 4 parts and hold them in the prepared solution of potassium permanganate for no more than 10 minutes. Then you need to thoroughly pour the meat with boiling water, after which only you can begin the process of smoking. All pieces should be well salted to taste, you can also use any suitable seasoning. While the meat will absorb salt and spices, you can prepare a smokehouse for further work.
Meat in this case can be salted in different ways, it can be traditional marinating, and the use of unusual spices to add spice. There are a huge number of recipes for this today, so finding the most suitable one for yourself is not a problem.
In order to properly prepare the smokehouse, it is necessary to put a small amount of chips, pre-moistened with water, on its bottom. This is important for the meat to be juicy. Then you can lay out the marinated pieces, just so that they are not very close to each other, and put on the fire. Immediately after heating the smokehouse, a small amount of smoke will be visible, in which case it is necessary to make the fire smaller. The cooking process itself should take at least 3 hours and the smoke level should be constantly regulated so that the meat simply does not suffocate. Such smoking is considered the most popular way, because it is very fast and does not require many ingredients for cooking.
Nutria. Meat nutria I prefer the most. From this meat I can cook any meat dish. Moreover, it is dietary and even has healing properties. I promise, if you purchased nutria meat, you will not be in the loser, but only win. Today I will describe to you the recipe for cooking nut-shaped meatballs with mushrooms. Only during cooking do not let your household into the kitchen. Otherwise, bits will fly off the plate, not ...
I have been engaged in breeding nutria with my brother for 22 years. I think this is a very profitable business. At first we bred the rabbits, but they, in truth, got us with their sores. And one day, if it can be called beautiful, on that day 15 rabbits died, we decided that everything would be enough. There will be only nutria. And we do not regret. For many years now, thanks to nutria, we are always in profit. It...
I repeat myself more than once, and I will repeat that there is no meat better, no nutria meat. You can cook from it any dish. Do not believe? Go to my site // httr: kuharka.ru, write down my recipes, cook and see for yourself that I am right. And today, I will provide you with a recipe how to cook from nutria a very tasty and beautiful looking dish. Nutria we all know there are four legs ...
It's cold outside, the wind just penetrates the whole body. While I got home, the mood from this weather turned bad. But entering the house, it instantly changed for the better. The door was opened by a daughter, and the aroma of baked meat with garlic and spices was simply taken down. My daughter cooked baked nutria, stuffed with garlic. Imagine - crisp with the smell of spices, delicate meat and pleasant smell of garlic. Bad mood, as there was ....
I came to the conclusion that whatever cooked nutria meat is all very tasty! What to cook today? Idea! I will prepare today, nutria in mustard. It is autumn now, it is cold outside, my chilled people will come home from work, and pleasant smells will meet them on the threshold, because on the table the beauty of nutria in mustard with potatoes and singing samovar is fragrant. Let's sit down at the table with the whole family, decompose ...
Was today at the birthday of his friends. What a delicious pate I tasted today with them! Delicate, fragrant and very pleasant to taste nutria nut pate. My friends have long been engaged in breeding nutria, and all dishes are prepared only from them. After all, the nutria meat is dietary and it can and should be used by everyone. What did the hostess not cook: sausage, pork, rice, roast, meatballs and ...
How good is nutria! How many dishes I cook with her do not count. And all dishes are tasty and attractive in appearance. Today I will offer you a pretty tasty dish - nutria meat in sour cream. Just in preparation, and on the taste - you will kiss your fingers! Recipe for cooking nutria meat in sour cream. Prepared nutria carcass should be cut into two parts and pour the marinade, then put in a cold place ...
You know, I advise not only rural, but also urban residents, if there is an opportunity, to start breeding nutria in their farm. Very profitable! If you properly care for them, then you can slaughter all year round and naturally get high-quality dietary meat, from which you can cook various delicious dishes. I propose a recipe for baked nutria meat in the oven. Recipe for cooking baked nutria meat in the oven. Chopped nutria chopped into ...
Nutria meat, whether a marsh beaver, or rather a rat is very tasty, juicy and soft, has never tasted a man to taste nutria from a rabbit, and therefore many take nutria meat as rabbit and eat without prejudice. Among the many dishes that can be prepared from nutria, the pulp and the inside of nutria in sour cream are considered the most delicious.
Nutria stewed in sour cream
To prepare the dish, you can take any part of the nutria carcass, except the ridge. Meat must be cleaned of fat, film and skin residue, rinse and dry thoroughly. It is necessary to put all the meat in a deep container and pour water diluted with vinegar, hold in this form for about 20-25 minutes, after which it is necessary to drain the water and rub the meat dry.
In a deep frying pan or cauldron, you need to pour a little sunflower oil, heat to a boil and put the pieces of meat. In no case do not salt, otherwise the meat will turn out very hard which should not be.
While frying the meat, you need to wash the onions and carrots, peel and chop finely, also do with garlic. If you want to give the dish a special beauty, you can cut the onion into rings or half rings. The meat fried in that time must be folded into a saucepan, sprinkled with salt and pepper in the right amount, based on your own taste.
You should not pour out the oil from the pan, where the meat was fried, you need to add a few more tablespoons to it and put the onions on the pan. Fry the onion until it is golden brown, then add garlic to the pan and fry for a few more minutes.
In the meat pot, you must add carrots, sour cream and spices to taste, as well as roasted garlic and onions. Meat should be poured with water, so that it protrudes above its surface for at least 1 centimeter. Stew in this form should be exactly 1 hour, no more, the lid should be slightly ajar.
The nutria meat cooked according to this recipe in sour cream turns out to be very tender and even sweetish in taste, which makes it very piquant and unusual.
Nutria in cream, soaked in milk
Sometimes nutria meat, especially some of its parts, emit a rather strong peculiar odor, which not everyone and not always have to taste, so before you start cooking the dishes according to this recipe, it is best to soak the meat beforehand in milk, for which you must wash nutria from fat and skins, and then cut into small pieces, pour milk and leave in that position for the night. In the morning, the meat must be removed from the bowl of milk, fry and put in a shallow pan.
To prepare the dish, you will also need several medium-sized onions, which should be cleaned, finely chopped with a knife and fried in a pan with vegetable oil, then added to the pan to the meat. From above it is necessary to lay out the chopped carrot, spices and greens to taste. All the ingredients should be poured with broth and put to simmer for 40-45 minutes, after which it is necessary to pour the sour cream over the dish and simmer for about 10-20 minutes more. On the table, nutria meat in sour cream is served with greens and a side dish of potatoes, rice, cereal and the like.
Nutria in cream
Nutria meat is very and very tasty, but it is worth buying it on the market only when there is full confidence that this is indeed nutria, for which the seller must keep one of the legs of the nutria intact. Unscrupulous sellers can pass off as nutrases a rabbit, or even a big cat, because in the structure of the skeleton these animals do not differ much from each other. A cut off paw is a sure sign of some kind of fraud, such meat should not be bought, much less cooked on a festive table. Even experts in the field of veterinary medicine distinguish the listed animals from the nutria in a split form with great difficulty, it is not worth the risk.
Nutria in sour cream with potatoes
For the preparation of nutria, you need a large enough piece of pulp, which must be cleaned of fat and excess films. Meat should be washed to give him insist in water for 15-25 minutes, then take paper towels and wipe the meat. Pour a small amount of sunflower meat, or pork fat on a large frying pan, since the one that remains from the scraps will not work - the nutria oil will not drown. Cut the meat into small pieces, sprinkle with pepper and spices, put it into the pan and fry until golden or light brown crust, if necessary, add some water to the meat, then it will be much softer after frying.
After the frying is completed, and it will take at least 40 minutes, the meat must be put on a baking sheet and overlaid with sliced potatoes, add water. Set the oven to 180-250 degrees, simmer for about 35-45 minutes, after 30 minutes the water will finally evaporate and you can add sour cream, salt and pepper. Also, if desired, chopped onion and carrot can be added to nutria with potatoes in sour cream. Since the potato itself is a side dish for meat, this dish should be served with some kind of salad, or canned tomatoes.
Nutria meat in sour cream with greens
We all love new potatoes with parsley and dill, but the same tasty and nutritious dish can be made from nutria meat. For cooking you need a young nutria, the best puppy aged 1-3 months, fresh sour cream, dill, parsley, salt, spices.
The meat is cleaned and washed; there is little fat in young nutria, so this work will not take long. Melted fat is poured into a deep cauldron, or sunflower meat, finely chopped pieces of nutria meat are laid out. Salt the meat in any case should not be salt can make it tough. Fat and oil should be quite a bit just so that the cauldron can be heated as it should, and the meat has lost its inherent redness. After 3-5 minutes in the cauldron it is necessary to pour sour cream, which should cover half the meat. Stew in this form for about 50 minutes. The meat is very juicy and fragrant. 2 minutes before being ready for it, you must add finely chopped dill, you can parsley and onion. If there is no fresh greens, it is possible to use canned or dried.
On the table, the dish must be served with salads, including canned.
Nutria in sour cream with canned pineapple
Approximately 500 grams of nutria meat is taken, laid out in a large bowl and filled with pineapple juice. The meat should be infused for about 20-30 minutes, after which it should be wiped with dry towels and sprinkled with paprika, then roasted in a cauldron on water for about 30 minutes. There should be little water, because the meat should not be fried, or cooked, it should be stewed. A few minutes before the end of cooking, you must add sweet sour cream, wait 5 minutes, then cool, putting in a cold place. Serve the dish with the remaining canned pineapples. Guests will no doubt enjoy such an unusual presentation of nutria meat in sour cream.
Nutria in cream with zucchini
Nutria meat is very tasty, nutritious and most importantly dietary, because it can be safely used by those who seek to lose weight, but they absolutely do not want to abandon the use of the cape. There is practically no fat on the nutria, and the one that is available cannot be burned, so you should not worry about the fat content of meat. Nutria in sour cream with zucchini is prepared as well as regular nutria meat, except that instead of fat and water it is cooked in sour cream. Of course, it is best to stew the meat a little in advance, so that it does not remain raw, but if it is not very large, it’s fine to cook in sour cream initially. The meat is cooked for about 20-30 minutes, 15 minutes before the end of cooking, you can add sweet zucchini, diced, interspersed and cook for another 15 minutes.
On the table, nutria meat in sour cream with zucchini is served as a separate dish.
Cooking rules for nutria meat in sour cream
Anyone who wants to taste the most delicious and tender meat of the marsh rat, nutria, will have to be patient, because unlike Soviet times, when nutria meat could be purchased at any grocery store, today it is not at all easy to do. Such deficiency of nutria meat is connected with the fact that these animals were bred in large quantities in Ukraine, Belarus, Moldova and other southern republics of the Union. Currently, many private producers of agricultural products are trying to establish breeding of nutria, but to ensure its meat throughout the vast territory of Russia is still not enough. But if the meat is still purchased by a happy coincidence, it is necessary to remember a few rules for cooking it with sour cream:
1. The meat is very soft and easy to prepare, so it is also easy to overcook, which should not be done in any way;
2. Sour cream should be exceptionally fresh, since the taste and smell of meat depends on its smell;
3. Regardless of what products will be used along with the meat, it is necessary that all of them are also fresh. Any poor-quality product can have a negative impact on sour cream, which will quickly sour under the influence of bacteria, which means the dish will spoil.
In addition, nutria meat in sour cream is very useful, it contains many vitamins that are not found in any other product. The taste of the dish can’t be conveyed because you can talk a lot about it, but you should definitely try it at least once in your life.
Clear broth.
Purely washed meat is poured with cold water and put on a strong fire. Ensure that the water does not boil until it is removed from the surface of the broth foam. Then reduce the heat and boil the meat, not allowing boiling. Add salt, roots. Nutria meat broth is very rich, fragrant, light yellow in color, and if you prevent boiling and carefully remove the foam and fat, it will turn out transparent.
Pies, croutons, pancakes, dumplings, meatballs, cooked pasta, home-made noodles, etc. can be served to the broth. About 100 g of meat are needed for one serving of broth.
Filling soups
On nutria meat broth, very tasty soups, borscht, cabbage soup and pickle are obtained. The way they cook is normal. About 50 g of nutria meat is consumed per serving of soup.
Boiled or fried meat.
Prepare in the usual way. Boiled potatoes are served to boiled meat or beets, mashed potatoes, buckwheat porridge, pasta, etc. Stewed cabbage, roasted potatoes, and vegetable hodgepins combine well with roasted meat.
For taste and vitaminization of a dish, it is advisable to add a slice of tomato or cucumber, a little salad of white or red cabbage, salted or pickled mushrooms, and sprinkle with finely chopped parsley, celery or dill.
Cut the meat into cubes, fold into enameled dishes, sprinkle with lemon juice or 6% vinegar and vegetable oil, sprinkle with pepper, finely chopped onions and parsley, keep in a cool place for several hours. Then the meat, strung on a skewer, fry over the brazier or on a small wooden stick in the pan.
Serve kebabs hot, with boiled rice, lemon slices, onions, tomatoes and spicy sauces, such as “Southern” or “Tkemali”.
Canned stewed meat.
Wash the meat and cut it into pieces of desired weight and shape (large blocks for ase, cubes for goulash or pilau). The carcass can be stewed whole or divided into portions or small pieces with stones (for stews).
Stew meat in a few receptions. First, it is fried until golden brown, then pour hot broth or water (can be beer or kvass) so that the liquid covers only half of the pieces, add tomato sauce (or tomatoes) preheated with fat and stew for 30-40 minutes. The broth is poured and the sauce is prepared on it (combine the broth with flour, lightly fried with or without fat). Pour the meat with this sauce, add the onions, carrots, celery, parsley, finely chopped and heated with fat, and stew on low heat for 20-30 minutes. By the end of quenching add bay leaf, pepper, peas.
In the preparation of the azu, in addition to the above products, salting cucumbers, cut into small cubes, are put into the fire. Serve azu with roasted potatoes (the latter can be mixed with stew). By the end of quenching add sour cream.
The dish is served with boiled or fried potatoes, mashed potatoes, boiled vegetables, cereals and other side dishes.
Products made from nutria minced meat with the addition of bread are very tender and juicy. For the preparation of minced meat per 1 kg of pulp, add 200 g of white bread soaked in a glass of milk or water, salt, pepper.
Washed meat cut into pieces and skip through a meat grinder with a grill having large holes. Put soaked bread, salt, pepper in the stuffing and, thoroughly stirring, pass through the meat grinder again, put a grid with smaller holes, then mix the stuffing again, adding a little cold milk or water, and form the products: cutlets - oval-flattened, bits - round-flattened, schnitzel - in the form of a leaf, zrazy - blunt. Inside, they put the stuffing of onion heated with fat and finely chopped boiled egg. Products are breaded in breadcrumbs, fried and put in the oven for 10 minutes. A sign of readiness - a cluster of small colorless bubbles on the surface of products.
For garnish use a variety of vegetable and cereal dishes with sauce.
Chakhokhbili.
Fry 40-50 g pieces of meat in a frying pan until golden brown, transfer to a deep bowl, pour a little broth or water and put on low heat.
Tomatoes, onions, flour, fried and put in broth. Add spices and stew until tender (1 - 1.5 hours).
To the finished meat is added to taste white sauce, dry white wine or wine vinegar. Before serving, sprinkle with parsley.
Fry the lard and onion into small pieces in oil, drain the fat and fry the nutria meat pieces in it. Then the meat is transferred to another dish, and flour is added to the fat and a dark-colored gravy is added, adding hot broth and red wine. In the finished gravy put fried meat, fried pieces of bacon, onion, salt, pepper, add the roots and cook on low heat 1 -1.5 hours.
Steam cutlets.
Take 1 kg of nutria meat, 250 g lean pork meat, salt, pepper, garlic. The meat is cut into small pieces and seasoned. The meat prepared in this way is passed through a meat grinder twice, the mince in the form of cutlets is kept for 2 hours in a steam bath.
Nutria fried.
Chop the carcass lengthwise along the spine, stuff it with garlic pieces, rub with salt, pepper and smear with mayonnaise, bring to the readiness in the oven.
Natural cutlet.
Pieces of chicken legs or dorsal part of the beat off, in the middle to put the stuffing (pork, minced meat, salt, pepper, milk). Shape patties, dip in a beaten egg, breaded and fry, first in deep fat, then in the oven.
Tolcheniki.
Add minced boiled rice (1: 1.5), boiled chopped eggs, sauteed onion, salt, pepper, and some milk to minced meat. Knead well, form oval cutlets and breaded in white breading or breadcrumbs. You can use double breading: flour, crackers. Fry in a skillet and then cook until ready in the oven.
Meat mince, add salt, pepper (to taste), a little milk or water and, mixing, molded cakes up to 1 cm thick. In the middle of the cakes put a teaspoon of the mixture prepared from passaged onion, chopped boiled salted egg or boiled mushrooms . Make the product in the form of a roll, breaded and deep-fried (1/3 of pork fat and 2/3 of vegetable oil). Until ready to bring in the oven. A sign of readiness - the accumulation of colorless bubbles on the surface of the product.
Roast nutria.
Fry sliced meat into pieces, put onion, potatoes, garlic, and spices in slices, top with broth and simmer until cooked. If in a broth add a teaspoon of mayonnaise, then garlic can be excluded.
Nutria meat stewed in sour cream or with prunes.
In the first case, the fillet pieces are fried with bacon, then add sour cream, a little broth, mustard, salt and stew until done. With prunes technology is different. The meat is cut into pieces with bone (stew), fried, salted, peppered, poured with water and stewed. The broth is drained and cooked on it sauce. In a bowl with meat, put slightly fried potatoes, sauteed onions, washed prunes, pour in sauce (you can add “Southern” sauce) and stew until ready.
Meat in white sauce.
Stew in oil 500 g of meat, when it is ready, to separate from the bones. Then cut into small pieces and put back into the roaster. Pour 0.3 l of strong broth, flour mixed in milk (1 tablespoon), salt, pepper (to taste). Served with dumplings. For their preparation, take 150 g of crushed crackers, 50 g of melted butter, 2 eggs, salt, a pinch of black pepper and milk. After making a not very thick dough, it is captured with a teaspoon and dipped for 5 minutes into a pan of boiling water.
Cut about 1 kg of boneless meat into thin slices and stew with 100 g of butter, 100 g of lard and 50 g of chopped vegetables, and then (when the meat is soft) rub through a sieve and add 800 g of sour cream mixed with flour finely ground (1 tablespoon), as well as pepper, salt. Put the resulting mass into the pan and simmer for about 15 minutes.
Meatballs.
500 g of meat twice mince. Separately, stew with butter 5 finely chopped champignons, chopped onion and cook gravy. You can add a pinch of lemon rinds, cumin, semolina (2 tablespoons with the top), crushed crackers (2), white wine (2), 3 eggs, black pepper to taste, salt and make meatballs. Cook for 10-15 minutes in salted water and served on the table with mushroom gravy.
Meat with rice and homemade mayonnaise.
Slices of meat (30 g) are sprinkled with salt and pepper, fried and put into a saucepan, adding passaged onions and steamed rice. All mayonnaise is poured and stewed to readiness, putting a bay leaf. The finished dish is sprinkled with finely chopped greens. Per 1 serving (g): meat - 100, cooking fat - 6, rice - 67, onion - 30, mayonnaise - 45; yield 225 g. Per serving contains (g): protein - 21.3, fat - 41.9, carbohydrates - 55.8.
Meat with mustard.
Slices of meat (20-30 g) sprinkle with spices, fry until crusty and place with the resulting juice in a saucepan. Then put the seared onions and flour, add mustard, sour cream and stew until done. Served with mashed potatoes, boiled or boiled vegetables. Per 1 serving (g): meat - 100, onion-100, wheat flour - 5, cooking fat - 12, mustard - 5, sour cream - 100; yield 300 g. Per serving contains (g): protein - 19.5, fat - 36.4, carbohydrates - 15.9.
Meat amateurish.
Chunks of meat are slightly beaten off and immersed for 3 minutes in a boiling sauce (tomato or red) containing spices in the amount of 6% of its mass. Then put on a greased pan, sprinkled with breadcrumbs and baked. The finished dish is decorated with greens, served with boiled vegetables and sauce. Based on 1 serving, they take (g): meat - 100, cooking fat - 3, baking sauce - 100; the yield of the finished product is 125 g. One serving contains (g): protein - 16.2, fat - 10.3, carbohydrates - 15.9.
Baked meat in Russian.
Pieces of meat (20-30 g) sprinkle with finely chopped garlic and spices, fry. Then, the prepared meat is spread on a greased frying pan, add the fried half rings of onion, cut the fried potatoes into slices and pour over the tomato sauce, sprinkle with breadcrumbs and bake. Per 1 serving (g): meat - 100, garlic - 0.9, cooking fat - 6, onions - 20, potatoes - 100, crackers - 3, sauce - 125; yield - 200 g. Per serving contains (g): protein - 17.1, fat - 11.4, carbohydrates - 23.9.
Smoked sausage (Czech recipe).
Sausage is prepared from nutria and pork meat in a weight ratio of 3: 1. Nutria meat is passed through a meat grinder with small lattice openings, pork - through a lattice with large openings. All is well mixed, add spices to taste: salt, garlic, sweet pepper, black pepper and cumin (to taste). Cleaned and well washed guts are filled with sausage mixture. Sausages can be made in the form of sausages. The ends of their knotted thread. Smoked sausage under a canopy on a cold smoke for 3-4 days. Dried sausage can be stored in a dry and cool place for a long time.
Before use, it is better to boil it in water over low heat for 15 minutes.
Pilaf from nutria.
The washed meat is cut into small pieces, fried in oil, add onions, ground pepper, tomato paste, salt (to taste). Cooked rice until half cooked, recline in a colander. Then they are all combined, mixed and piled into a saucepan, poured 1/3 of the volume with broth or water, tightly closed with a lid, put into the oven and stewed until ready (about 30 minutes). 500 g of meat: 150 g of rice; 75 g onions, 25 g tomato paste, 50 g butter, bay leaf, pepper, salt.
