If you think that ate a delicious barbecue, without trying the nutria, then I dare to disappoint you - this is not so, because the dietary meat of this rodent when roasting on charcoal yields to the correct pork shish kebab except in caloric content. In general, in the period of future warming, it is very advisable to find a carcase of nutria in a kilogram of 2-3, which will be enough to satisfy the large company. But we'll tell you about how to make shish kebab from nutria in this article.
Marinade for nutria
Marinade for nutria, as well as for any shish kebab, is a priority, however, despite the rarity of this rodent's meat on the shelves of stores, the marinade does not require special delicacies for it.
Ingredients:
- olive mayonnaise - 100 g;
- onion - 500 g;
- zira - 1 teaspoon;
- a mixture of peppers - to taste;
- seeds of coriander - 1 teaspoon.
Preparation
Everything is simple: chopped meat is abundantly poured with olive mayonnaise, without pity sprinkled with rings of onions and, most importantly, we add ziri and coriander seeds - the main highlight of the final shish kebab, then a little pepper and no salt, otherwise the meat will become hard (for salting the meat is poured salty water during cooking). We leave the nutria in the marinade from 3 hours to 24 hours.
Another simple pickle for connoisseurs of pure meat taste
Ingredients:
- onion - 3 pcs .;
- pepper - 1 teaspoon;
- dry white wine, or mineral water - 2 tbsp.
Preparation
Actually, we cook shish kebab as usual, having flavored meat with aromatic rings of onions and pepper (again - do not salt!). Fill it with mineral water or wine, for piquancy you can add a couple of tablespoons of Adzhika. We marinate nutria under the press for 3-6 hours.
Shish kebab from nutria - recipe
Nutria is sanded, cleaned of the entrails and dorsal glands. We cut meat into pieces, the size of which depends on the age of the animal: large - for young meat, small - for mature. Then, pour the meat one of the above-described marinades and leave in the refrigerator for 3-6 hours. Before roasting, string it on skewers, alternating with less fatty pieces with more fat. We send the shish kebab to the fire, after throwing several fruit branches without the bark into the fire, they will give smoked meat. Ready-made shish kebab is served with baked vegetables and favorite sauces. Bon Appetit!