Nutria Spaghetti Casserole |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 10 |
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The nutria (also called ragondin) is a fur bearing herbivore native to South America that was first introduced into the wilds of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms. Nutria meat is a very lean red meat quite similar to rabbit meat and tastes like dark turkey meat. If you do not hunt, frozen nutria meat is available year round, and can be shipped nationwide. This recipe freezes well. Courtesy of the state of Louisiana. Ingredients:
1 1/2 lbs nutria, meat only |
1 cup celery, chopped |
2 bell peppers, seeded and minced |
3 medium onions, peeled and minced |
1 garlic clove, peeled and minced |
4 ounces butter or 4 ounces margarine |
1 (16 ounce) can tomatoes, undrained |
1 (16 ounce) package spaghetti (i like thin spaghetti) |
1/2 cup cheddar cheese, grated |
jalapeno pepper, sliced (for garnish ' optional) |
Directions:
1. Pre-cook nutria meat in enough water to make 2 quarts of stock.
2. While the meat is cooking, sauté vegetables in butter.
3. Remove meat from stock and allow to cool.
4. Add 1 quart stock to tomatoes; simmer about an hour.
5. Mince cooked meat, add to sauce and place in a casserole dish.
6. Preheat oven to 350°F.
7. Cook spaghetti noodles in remaining quart of stock.
8. Add spaghetti to meat sauce; mix well.
9. Add salt, pepper, garlic powder (seasoning to taste).
10. Bake for 40 minutes.
11. Sprinkle with grated cheese and jalapeno peppers.
12. Bake for an additional 20 minutes.
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