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 Nutria sauce piquante 
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Joined: Tue Jun 05, 2012 7:25 pm
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Location: St. Amant, LA
Post Nutria sauce piquante
Here's a recipe for a good ole swamp rat sauce piquante

Ingredients:
Good black iron pot
Beer or other alcoholic beverages
1 medium nutria
3 lbs smoked sausage
3 onions chopped
1 can tomato sauce
1 small can tomato paste
Some minced garlic
Little tub of sliced mushrooms
Garlic powder
Tony's or other seasoning
Jar roux or some flower and cooking oil to make your own

This fits good in about a 12 qt black iron Dutch oven. First put a little bit of cookin oil (enough to cover the bottom or so)
In the pot and brown the sausage. Once it's good and fried, take it out. Quarter up the nutria so it'll fit in the pot, season it up with tonys and garlic powder and brown it down some. It doesn't have to be cooked all the way, because after its browned some take it out and debone it. Makes it easier to eat without fightin bones everywhere. Once it's deboned, put your onions in the pot and sautée em down real good. If it dries out add a little water to keep from scorching the onions (and it'll get that color off the stuff stuck to the bottom the pot). Once they're real soft, put all your meat back in the pot. Add tomato sauce and tomato paste, along with some water to get the level in the pot where you want it. It can thin it out some cuz you still gotta add roux to thicken it up. Add the sliced mushrooms. Get it heating up good and add about +/- a tablespoon of minced garlic to your preference (can't never have enough garlic), some garlic powder, and Tony's to taste. Maybe some salt too if you're feelin froggy, it's all to taste. Some people put a can of rotel tomatoes too, it's all on you. Once it's warmed up stir in your roux about a tablespoon at a time until you reach desired thickness and color. Bring it up to a boil while stirring occasionally. Once it starts bubblin, cover it and lower the heat low. Let it cook long enough to drink a bunch of beer and check on it and stir it occasionally. Once everything's good and tender, it's ready to eat. If you're the fancy kind, you can put in some parsley flakes to make it look pretty. Serve over rice or spaghetti noodles with some garlic bread.

This'll work with deer meat or rabbit or whatever, just used nutria for the recipe.


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Mon Feb 11, 2013 8:53 pm
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Joined: Tue Jan 13, 2009 6:16 pm
Posts: 217
Post Re: Nutria sauce piquante
Thx for posting!


Tue Feb 12, 2013 12:41 pm
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Joined: Sun Jun 17, 2012 1:30 pm
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Location: Houma, LA
Post Re: Nutria sauce piquante
yeah gonna try this

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Tue Feb 12, 2013 3:10 pm
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Post Re: Nutria sauce piquante
Man, needs get me some nutria

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Sat Nov 29, 2014 11:29 am
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Joined: Sun Sep 08, 2013 8:05 pm
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Location: Montana
Post Re: Nutria sauce piquante
Thanks for the post, gonna try that with beaver and muskrats..

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Sat Nov 29, 2014 12:05 pm
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