And now for something entirely different. This is the sort of thing Charlie would eat, I s’pose. We’ll leave it at that … rdj
Ragodin au Choux Rouge
(Nutria with caramelized red cabbage and honey mustard sauce)
2 hind saddle of nutria (available at Calvin’s Bocage Supermarket)
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, 1/4 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 saute pan. Rub each hind saddle with mustard, honey and rosemary. Place hind saddle into large saute pan with the vegetable and saute on medium high heat, until golden brown, sprinkle flour and stir well until flour disappears, deglaze with red wine, stir well then add hot water, simmer on low heat for 1 – 2 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.
Recipe by:
Chef Philippe Parola
The Louisiana Culinary & Hotellerie Institute International
Submitted by Charlie Loving
Appendix: Thought it best to wait until after the recipe to show you what the little critters look like. Appealing in one of those, “Only a mother …” ways.
