Cooking description:
In terms of the content of nutrients and biologically active substances, as well as vitamins and minerals, nutria meat is not inferior to such barbecue "leaders" as pork and lamb, and there are even more polyunsaturated fatty acids in it. You can cook a variety of dishes from nutria, but the shish kebab from the meat of this rodent turns out to be simply exceptional - whoever has tried it, he knows. Due to the large amount of fat, it is perfect for cooking on charcoal, but at the same time it is considered dietary.
Contrary to popular misconception, fine-fibred and juicy nutria meat does not have any specific taste and smell - of course, if it is properly cut.
So how to cook nutria kebab?
1. The carcass (which weighs, on average, 4-7 kg) must be cleaned of subcutaneous fat, remove all viscera except the heart, kidneys and liver, and cut out the spinal glands, which are located under the skin in the region of the 4th cervical and 6 -th thoracic vertebra - they give the nutria meat a tart musky smell, which, by the way, is even appreciated by many gourmets.
2. Next, you need to cut the meat - the younger the nutria, the larger the pieces can be - and rinse it under running water, then put it in a saucepan, pouring it with coarsely chopped and slightly “crushed” onions. Shashlik generally loves onions, and nutria shashlik is no exception - the more you put, the juicier the meat will be.
3. Now it's up to the marinade. In a separate container, dry wine is mixed with vegetable oil and spices, poured over the meat, and then the contents of the pan are mixed, and it is removed in the cold for a period of 3 hours to half a day. Salting the marinade is not worth it - the meat will become tough. But the oppression from above can be put, although this is not necessary.
4. Immediately before cooking, the meat must be mixed again, and the marinade must be drained, filtered and, heating to a temperature of 40-50C, salt must be added - if this liquid, albeit not too presentable in appearance, is poured over the meat during cooking, it will be covered with absolutely amazing crispy, but with a soft crust.
5. String the meat on skewers, alternating fatty pieces with leaner ones or placing medium-sized fresh tomatoes between them. Fry on charcoal, periodically tossing thin raw twigs of fruit trees (this will give the kebab a spicy slightly smoked flavor) and pouring salted marinade over.
6. Serve sprinkled with coarsely chopped parsley, garnished with boiled rice, potatoes or baked vegetables (tomatoes that were fried with meat, just come in handy) and your favorite "kebab" sauce.
Nutria shashlik is ready. Bon Appetit!;)
Purpose: Outdoors
Main ingredient: Meat
Dish: Hot dishes / Barbecue
Ingredients:
- Nutria Meat - 3 Kilograms
- Onions - 0.5 Kilogram
- Dry red wine - 1 Glass
- Vegetable oil - 0.5 cups
- Allspice - 10 Pieces
- Red Pepper - 1 Teaspoon
- Coriander - 1 Teaspoon
- Bay leaf - 3 pieces
- Cloves - 3 Pieces
- Tarragon - 1 Teaspoon
- Salt - 2 Tbsp. spoons
Servings: 8