- Meat of nutria - 3 Kilogram
- Onions - 0.5 Kilogram
- Red dry wine - 1 glass
- Vegetable oil - 0.5 cups
- Sweet pepper - 10 pieces
- Red pepper - 1 teaspoon
- Coriander - 1 teaspoon
- Bay Leaf - 3 Pieces
- Carnation - 3 pieces
- Estragon - 1 teaspoon
- Salt - 2 items. spoons
The content of nutrients and biologically active substances, as well as vitamins and minerals, meat nutria is not inferior to such shashlik "leaders" as pork and lamb, and polyunsaturated fatty acids in it even more. Of nutria, you can cook a variety of dishes, but the shish kebab from the meat of this rodent is simply exceptional - he tried it, he knows. Thanks to a large amount of fat, it is perfectly suitable for cooking on coal, but it is considered dietary. Contrary to the widespread misconception, fine-fiber and succulent meat of nutria has no specific taste and smell - of course, if it is properly divided. So, how to cook shish kebab from nutria? 1. The carcass (whose weight, on average, is 4-7 kg) must be cleaned of subcutaneous fat, remove all the insides except the heart, kidneys and liver, and cut the dorsal glands that are located under the skin in the region of the 4th cervical and 6 th thoracic vertebra - they give meat of nutria a tart musky smell, which, by the way, many gourmets even appreciate. 2. Next, you need to cut the meat - the younger the nutria, the larger the chunks - and rinse under running water, then put it in a pan, pouring a large chopped and slightly "depressed" onions. Shish kebab generally loves onions, and shish kebab from nutria is no exception - the more you put, the juicier the meat will be. 3. Now it's the marinade. In a separate container dry wine mixed with vegetable oil and spices is mixed, poured over the meat, and then the contents of the pan are mixed, and it is cleaned in the cold for a period of 3 hours to half a day. Salt marinade is not necessary - the meat will become tough. But the oppression from above can be put, although this is not necessary. 4. Directly before cooking, the meat should be mixed again, and the marinade drained, filtered and heated to a temperature of 40-50 ° C, add salt - if this liquid, though not too presentable, water the meat during cooking, it will be covered with an absolutely stunning crispy , but with a soft crust. 5. Meat strung on the skewers, alternating fatty pieces with more lean or placing between them, small fresh tomatoes. Fry on charcoal, periodically podkidyvaya thin damp twigs of fruit trees (this will give a shish kebab piquant slightly smoked flavor) and pouring salty marinade. 6. Serve, sprinkle with chopped parsley, with a side dish of boiled rice, potatoes or baked vegetables (tomatoes that fried with meat, just in time) and favorite "shashlik" sauce. The shish kebab from the nutria is ready. Bon Appetit! ;)
Servings: 8