How to fry nutria in a pan. Recipes for the preparation of nutria. Tasty and simple dish: meat in onion and sour cream sauce

They feel a certain aversion. Usually she doesn’t eat meat because she rejects the conditions of massage. But she also admires the “pleasant spicy taste”. “If the animals have already been killed, you should eat them, too,” says a tourism expert. This is a real alternative to industrial meat.

Most supporters are pleasantly surprised. The concept of action works: Basically, there are discussions about alleged pests, animals and types of protection, industrial and ecological agriculture, the trend towards vegan food or waste. Everything was eaten, no one left the court.

There were only a few reservations about the short roasted crow. “What was the best?” Rob asks. Fear that the nutria and muskrat market can be created, and animals then do more harm than they do, the rats undermine their corridors and earthworks with an extensive dam system that protects the Dutch from floods and storm floods. This is a sensitive problem in a country that is just above sea level, in some cases even below it. Although commercial breeding of marijuana is prohibited in the Netherlands, but if animals are considered delicacies, then fearing, resourceful businessmen can still sell them.

In addition, some animals carry dangerous pathogens that can cause flu-like symptoms in humans. If the meat is carefully chopped and well cooked, there is no risk to the consumer. “In addition, the hunters and butchers we work with have a lot of experience in assessing whether an animal is sick,” Nicole says. Sharpened mature animals. And Rob adds: instead of just burning unwanted volcanoes, ponds should sell tasty meat and soft, valuable fur.

“They can have a monopoly on quality and the market.” Is this realistic? But this is exactly what distinguishes artists - to think about things that others in a dream cannot or cannot imagine. For us, the idea here is to have rodent meat on its plate - except for rabbits or rabbits - something unconventional. But not so in Russia: the recently opened bistro in the center of Moscow offers nutmeg, that is, beaver rye meat, like hamburgers or even dumplings.

Grandparents always had beavers

The name of its bistro dates back to the region from Kholikberdiev. In Krasnodar, in the foothills of the Caucasus, each village at that time contained up to 100 beaver hounds, the 35-year-old recalls: “When you visited your grandfathers and grandmothers, they always put out one for you.” In Moscow, nothing was said about walnut meat, but this is changing. A sandwich is served on a wooden board in a soft roll with pleasure, a spicy sauce of fruits or vegetables.

Cost: 550 rubles, converted about 8 euros. Unlike a raccoon or a deer, fat does not need to be removed because it is very tasty. At least 4 hours, preferably overnight in the refrigerator. After cooling, they are finely chopped, like parsley. Seasoned with olive oil and pumpkin seed oil and seasoned with salt and pepper, the pesto is ready to go. Now remove the braids from the marinade, pour a little and wave a little. On the Mangal Shpiss about 6-7 minutes of round hot barbecue. Serve skewers with pesto.

Holderder sang it in the highest notes, the beautiful Garonne. He could not say that. Was the poet already at home? Or did he allow himself to joke against his homeowners? How is the water so muddy? Well, the secret of muddy water is the interaction of the water forces of rivers and the sea. The Garonne and Dordogne, two rivers whose waters mainly consist of mountain ranges, merge beyond Bordeaux and form the Gironde funnel. When the Gironde reaches the Atlantic, a strong range of tides prevails, and funnels and bays increase the effect of tides.

On an ongoing basis, water flows either from the river to the sea, or from the sea to the river, which constantly sweeps rainfall, that is, dirt, sand, and sometimes small stones. Their dirty deposits make the water cloudy. At the same time, the presence of river and sea water means that the Gironde has a certain salt content, which, in turn, is called brackish water. Some species of animals and plants have adapted to these semi-salted and at the same time very nutrient rich conditions. The brackish water zone is considered poor, but individual.

In other words, not many species feel good here, but whoever does this does it right. First of all, there is some migratory fish that usually swims in the spring from the sea to the rivers to settle there. In the past, these fish were found almost everywhere in large European rivers, but now they are all protected from overfishing, pollution and destruction of spawning grounds. In Gironde, these fish are still wild, there are also breeding and storage programs, but their catch is still limited by the state and limited to a certain season.

Who, like me, is untimely in this region, still has the opportunity to eat nostrils. Otherwise, you eat these and other regional typical dishes in Bordeaux very well in La Tupin. Sturgeon also belongs to such regional specialties. It should not be caviar. Sturgeon as a river fish is also offered fresh or processed for various spreads. On the right, accumulate your Angelica-Candy, a specialty from Niort. Stalks of angel sprouts are boiled with pure sugar syrup.

Earthy, grassy and sweet taste that can not be compared with anything. And last but not least, walnut cookies gourmet with cognac. Nutriams are not Muslim councils, although they are both neo-Osoasians born in North America who have found the perfect habitat in the depths of the Atlantic coast along which countless canals passed. However, the saleswoman asks if she should “prepare” the eel and then better nod. If you are on a sloppy Atlantic coast, you may notice huts on stilts, which you can see in the picture.

These are the piher mentioned in the popular jargon. “Carrelet” is actually called “flounder,” that is, flounder, and, like flat fish that loves to swim in the waters, nets sink to the ground in quarries. When they rise again, there is usually no fish caught, but small shrimps and shrimps that are on the silt at home.

Look at what my Schlickhand scans. Namely, one of the tiny crabs. Seagulls have, of course, mainly seagulls, but also Schlickfisher. The shrimp that are found here, in the border zone between the river and the ocean, are called white blisters in the market because they do not turn pink even when cooking. These shrimps spend their entire life cycle near river mouths and are usually briefly fried and not peeled, which will also be very tedious work with such small worms.

Since the French authorities know that their people love to go fishing or collect food from the sea manually, there are these signs that set a minimum size for certain species. Although a sea spider, to be honest, is quite rare on the banks by hand, the link is already valuable that mussels should be at least four centimeters long to be carried home. The exact quantities can be found here, according to which each region has its own provisions. In Charente Maritica, five kilograms per capita and day are considered upper limits, while others have maximum limits for certain species.

Algae are found in many seas, and most of them are also somehow edible. In the rinsed heap in the photograph there are at least two varieties, one blanche and one that you can even enjoy raw. Meanwhile, there are several books in which the most important Algenorten are presented along with relevant recipes. Pretty good on dark bread is algae butter. You can do it yourself, but you can also buy.

It looks a bit like a mini-asparagus, it also remains a pair or short blanched crispy and tasty iodine, lemon, salad and a refreshing drink. It has a powerful essential oil that can be seen already when it smells on one of the peeled leaves: extremely lemon.

Unusual delicacies: Meerstein crunchy

Therefore, marine fin is used only in smaller quantities as a crispy spice, not a spray of lemon. Other countries, other eating habits - sound completely harmless. But that may be in extreme cases on the plate, even for cooked ones. Relatives of our rodents reach a length of half a meter and a weight of four kilograms - that's why they have been there since time immemorial - and from year to year tens of millions land on plates.

Disgusting egg: half hatched with a spoon

The skin is better when it is crispy and well seasoned. Balut is an affected cooked duck or chicken egg that is consumed in the Philippines and Vietnam. Eggs are stored in baskets for two weeks and then boiled for 20-30 minutes. Still warm eggs are eaten, first removing a piece of the dish, adding a little salt, and then draining the liquid.

Roasted or sweetened spider

Then the egg is paved and seasoned with salt, with vinegar or soy sauce. The chicks and feathers are clearly distinguishable. Low brownish black meat has a salty and spicy taste. Balut is considered an aphrodisiac and increases potency. Cambodians stand on crab animals. First of all, bird spiders were a food source for the dying population during the reign of the Khmer Rouge. Here is one of many recipes: after washing and short cooking, you put the spiders in sugar, salt and a mixture of spices and let them pull for 30 minutes.

Subsequently, many feet are fried in hot oil for 15 minutes. Finally, garnish with garlic slices. You should not try so badly. Rats are considered delicious treats in Cambodia. They are usually grilled, but can also be well prepared as soup meat. The meat is said to have the consistency and flavor of fried chicken.

Rat meat, and in fact Bieberratt was also common in Germany. A special feature of the house is the genitals of male donkeys, deer or even snakes, depending on the taste enriched with spicy sauces or in nutritious soups. Eating, it is claimed, once again increases potency, in any case they believe the Chinese.