Trappers of the Barataria

Nutria Traditions

Jon and Jocelyn Donlon

Ragodin au Choux Rouge

(Nutria with Caramelized Red Cabbage)

Chef Philippe Parola

2 hind saddle of nutria
1/3 cup chopped celery
1/3 cup chopped onion
1/3 cup chopped carrots

Bouquet garni:
- 1 branch french thyme,
- 1/2 bunch of parsley,

2 fresh bay leaves
1 1/2 teaspoons vegetable oil,
2 teaspoons flour
4 teaspoons Dijon mustard and 1/2 cup honey
1 cup red wine
1 teaspoon olive oil
1/2 teaspoon crushed fresh rosemary
2 cups hot water
Season to taste

Caramelized choux rouge: 1 thinly sliced red cabbage, _ cup sugar, 1 teaspoon vegetable oil, season to taste. Saute red cabbage with oil, sugar and seasoning until sugar is caramelized (4 to 5 minutes).

Place oil, chopped vegetables and bouquet garni in a large sauté pan. Rub each hind saddle with mustard, honey and rosemary. Place hind saddle into large sauté pan with the vegetable and sauté on medium high heat, until golden brown, sprinkle flour and stir will until flour disappears, deglaze with red wine, stir well then add hot water, simmer on low heat for 1 - hours. Remove hind saddle, strain juice into a sauce pot, bring to a low boil, skim the fat off of surface, add cream, reduce for 5 minutes and correct seasoning. Remove meat from bones and plate, top with sauce, garnish with caramelized red cabbage.