HUMAN CONSUMPTION

Ragondin (Nutria) Meat Quick Facts

WHAT IS IT?
It is a very lean red meat from the nutria, a fur bearing herbivore native to South America that was first introduced into the wild of Louisiana in the late 1930s, when animals were intentionally and/or accidentally released from fur farms.

WHAT IS IT LIKE?
Nutria meat is very similar to rabbit meat and tastes like dark turkey meat.

IS IT WHOLESOME TO EAT?
Yes. Nutria harvested for meat are cared for differently than those harvested for pelts only. Nutria for human consumption are still harvested primarily for the pelt, but must be stored and processed under guidelines for other food grade meat. Only nutria processed at a state inspected facility can be sold for human consumption.

In addition to Chef Philippe Parola, many premier Louisiana chefs have created nutria dishes, including Chef Paul Prudhomme, Chef John Folse, Chef Enola Prudhomme, Chef Suzanne Spicer, Chef Daniel Bonnot, Chef John Besh, and many more!

AREN'T NUTRIA DIRTY ANIMALS?
NO! Quite the contrary. Nutria occurring in the wild are clean animals. Contrary to their look-alikes, rats, which are omnivores, nutria consume exclusively plant life.

Click here for Nutria recipes.

Download info and recipes from Chef Philippe Parola (1.4 MB).