Do your part and kill them all. But don’t forget to stop and smell the roses, or in the case the gravy. We have a BHA event coming up and after talking it up it was requested that I share some nutria. So I dug through the freezer and found some I had been saving. Figured I’d save time by cooking it tonight and freezing it until the weekend.
I use the same general recipie for cooking most things in a gravy whether it’s small game or deer.
First get a good brown and then make a roux. I used 3/4 cup of flour and 3/4 cup of oil for the roux. Rather have too much gravy than not enough.
Then once you get the desired color add veggies. I used onion, bell pepper, and a lot of garlic. The day I eat a meal and say there’s too much garlic will be an accomplishment. It’s best to have the veggies prechopped or have someone else do it while you’re browning and making the roux. I like to have a few hands in the kitchen. My girl friend chops the veggies for me and I have a mop handy at my feet for any splatters to the floor.
I added four links of sausage from some pigs we trapped this summer. Helps gives extra flavor and nobody can complain about extra meat.
Cook low and slow until fork tender.
My mop hand drug up on me for laundry duty but I have a feeling she’ll want to hire back on when it’s time to take the food out of the pot.
I use the same general recipie for cooking most things in a gravy whether it’s small game or deer.
First get a good brown and then make a roux. I used 3/4 cup of flour and 3/4 cup of oil for the roux. Rather have too much gravy than not enough.
Then once you get the desired color add veggies. I used onion, bell pepper, and a lot of garlic. The day I eat a meal and say there’s too much garlic will be an accomplishment. It’s best to have the veggies prechopped or have someone else do it while you’re browning and making the roux. I like to have a few hands in the kitchen. My girl friend chops the veggies for me and I have a mop handy at my feet for any splatters to the floor.
I added four links of sausage from some pigs we trapped this summer. Helps gives extra flavor and nobody can complain about extra meat.
Cook low and slow until fork tender.
My mop hand drug up on me for laundry duty but I have a feeling she’ll want to hire back on when it’s time to take the food out of the pot.
