Is it possible to eat ondatra meat. About the great benefits of meat. Spices for meat

They say ondate tasty meat. How to make it properly? And got the best answer

Answer from Marina Marina [Guru]
For most, conservatism is characterized in general, and food - especially. And it is correct, probably. Previously, people did not have knowledge to assess the damage, danger or, on the contrary, the usefulness of a product. We were based on the customs, sometimes prejudice, which were then fixed in various cults. So, the Orthodox Cossacks in the Kuban in the old days did not eat crayfish, Siberian Cossacks - Zaitsev. Meanwhile, now everyone is already eating them and even consider delicacious food.
Probably, their place in the culinary registry will take place and many now not traditional objects. This may be ondatra, for example. This vegetative (mainly) animal has long been acclimatized and is now widely distributed in our country. Not so long ago, he was subjected to a rigid fishing press due to demand for their skins, when it was fashionable to wear hats-Ushanki from this fur. Fashion has long passed, the skins have become economically not profitable, but the animal did not go anywhere and even nicely multiplied in his characteristic lake, pond, swampy grounds.
The ondate meat is soft, gentle, properly prepared reminds chicken or rabbit. In his preparation, there is nothing complicated and surrounding, everything that was written and writes on this site towards the beaver meat can be boldly attributed to Ondatre, with those reservations that the animal is much smaller, the meat is more gentle and preparing easier and faster.

Answer from EOMAN Samorukov[guru]
Just like rat meat, they are relatives ...

Answer from Destino.[guru]
Yes, meat, all rats are delicious! And you can cook in different ways, even on the kebab to plant!

Answer from Maria.[guru]
Ondatra meat - For those who understand most people, conservatism is characterized in general, and food - especially. And it is correct, probably. Previously, people did not have knowledge to assess the damage, danger or, on the contrary, the usefulness of a product. We were based on the customs, sometimes prejudice, which were then fixed in various cults. So, the Orthodox Cossacks in the Kuban in the old days did not eat crayfish, Siberian Cossacks - Zaitsev. Meanwhile, now everyone is already eating them and even consider delicious food. It will take their own place in the culinary registry and many now not traditional objects. This may be ondatra, for example. This vegetative (mainly) animal has long been acclimatized and is now widely distributed in our country. Not so long ago, he was subjected to a rigid fishing press due to demand for their skins, when it was fashionable to wear hats-Ushanki from this fur. Fashion has long passed, the skins produce it is economically not profitable, but the animal did not go anywhere and even nicely multiplied in his own lake, pond, swampy grounds. Miaso ondatras is soft, gentle, properly prepared reminds chicken or rabbit. In his cooking there is nothing complicated and surrounding, everything that has written and writes on this site towards the meat of the beaver can be boldly attributed to Ondatre, with those reservations that the animal is much smaller, the meat is more gentle and preparing easier and faster. That actually , and that's it. You can safely try.

In many countries, ondatra meat is a delicacy and is very expensive. Ontatra dishes can be found in the most exquisite restaurants. In our country, meat of this rodent is not so popular and few people know about his benefits and taste.

Many residents of our country consider the ondatrov meat "dirty", since the animal lives in water, and is also a rodent. However, this is just a myth that does not have any prosperity and foundation:

Ondatra is a very clean animal that pays a long time to clean food before use,
Ondatra feeds in mainly vegetable food, the share of animal food in her diet is negligible,
Ondatra categorically does not eat Padal, any types of waste, spoiled products.

Animal meat is not only one of the cleanest and safest, but also useful.

The only moment you need to take into account when preparing is a competent removal of aboutanal musky glands.

It is these glands that are responsible for the separation of phahachi secretion and if you delete them incorrectly, the meat can be purchased not quite a pleasant taste. However, in this case there is an output - soak meat for several hours and periodically change the water. To taste Ondatra resembles more rabbit, although some lovers of this game claim that taste closer to ducky.

Beneficial features

Ondatra meat is quite useful and refers to the dietary. For many indicators, the ondatrov meat exceeds even rabbit, which many nutritionists consider the best dietary meat. That is why in some European countries, as well as in the United States and countries of South America, doctors strongly recommend to eat ondatrov meat to people suffering from:

problems with digestion,
problems with the heart system,
improper metabolism
diabetes
excess weight.

In addition, the meat of this water rodent is very useful to people who have suffered an operation or weakened long-term diseases of the most different nature.

Ontatrov meat cannot be attributed to fat, but even her fat is well and quickly absorbed. The melting point of fat is low - only thirty degrees, so by the end of the preparation from rare streaks there is no trace. An animal fat contains a lot of different acids, which are not formed in the human body, but very helpful. In addition to acids, the ondatrov meat contains a large amount of protein. In the muscle fibers of the animal, the protein content can reach twenty percent, which is much higher than lamb indicators, pork, beef and even rabbit. It is important that most of the protein belongs to the type of full.

Do not forget about the benefits of ondatrov meat for men. In Eastern Medicine, the meat of the animal is a very strong aphrodisiac and is sold in many stores in a dried form.

Regular use of a rich protein and pure meat of this little animal can forever get rid of many male problems related to potency.

Use in cooking

In Europe and the US, ondatrov meat is served as a delicacy. It is prepared with various sauces, served on a pillow of vegetables, with species of wild rice, stew, fry and baked on the grill. In our country, the meat of the animal is known mainly to hunters and fishermen, for whom it is not difficult to catch this animal.

Hunting recipe cooking ondatra

Hunting recipe is the easiest.

carcass or two ondatras, pre-shaped into portion pieces,
several bulbs,
several carrot roots,
bay leaf,
several names of mayonnaise,
salt,
black pepper,
cut fresh greens.

Before cooking, the carcass must be rinsed well, but it is better to soak for several hours in the water, and to be separated into small portion pieces. Onions are cut by rings, carrots can be grate on a large grater. In a frying pan with a thick bottom or in the Kazan, a bow with carrots and pieces of ondatra to form a smooth golden crust are roasted. Mayonnaise, salt and spices are added, the cauldron is covered with a lid. The dish is stealing on slow heat for about 20 - 25 minutes. The finished kushan sprinkles fresh greens. You can serve boiled potatoes or mashed potatoes, rice, any vegetables.

Many are preparing ondatrov meat on this recipe, changing only the prescription of the preparatory process. Before cooking - ondatru, you can pick up for a hour and a half with Kiwi. For marinade, several ripe kiwi fruits will be required, slightly salt and olive oil (if desired). Kiwi is cut into rings and laid out into the container with meat. Mix well. A salt and a pair of tablespoons of oil is added. Kiwi juice makes meat soft, eliminates any unpleasant odors. Unlike vinegar, marinade from kiwi does not break through meat fibers, there is no sharp flavor and taste.

Ontatrov meat in cream

For cooking you will need:

kilogram meat ondatra,
55 ml of oil,
lemon juice - three large spoons,
about a hundred grams of finely chopped garlic teeth,
a little hammer ginger
at the tip of the knife - Ground Muscat,
several multicolored peas peas (white, black, pink),
salt,
middle cabbage kochan
several medium bulbs,
decade-free cream is about 300 ml.

First you should cook marinade - for this, the oil is whipped (you can use a whin or blender) with garlic and spices to a homogeneous mass. Machine ondatra should be pre-repeated. Onions cut into rings and lay out on the bottom of the baked form. From above onion, the meat is laid out and filled with a ready marinade. Any wooden boss is put on top and cargo. The minimum time of marination is two hours. After the time of time, the meat is removed from the form, and the bottom will be resurfaced by cabbage sheets. The cabbage is laid out pieces of meat. Everything is filled with cream. Next ondatra should be salted and cover with another layer of cabbage leaves. Be sure to close the lid. In the oven at a temperature of 120 -130 degrees around two hours.

Ontatra stew with vegetables

For cooking you will need:

ondatra carcass, weighing about 500 - 700 grams,
about 450 grams of finely sliced \u200b\u200bcabbage leaves and grated carrots,
middle bulb
tomato and sweet pepper,
120 grams of fatty sour cream,
50 grams of butter,
salt,
blend of black, white, red pepper,
bay leaf,
vegetable broth.

Carcass are well rinsed, cut into portion pieces, salt and sprinkle with a mixture of spices (you can add any to your liking) and fry in a deep pan with a thick bottom to a golden crust. Then the pieces need to be laid in a tatthane, top it up with a grated carrot, cabbage, cut onion rings, cut by slices tomato and sweet pepper, several laurel leaves. Salt again and pepper. On top to lay out sour cream and pour all the hot broth so that the broth covers all the contents of approximately half. If desired, you can use hot water instead of broth, but the taste will be less saturated. The oven preheated to 180 degrees has been taking up to 180 degrees and spend about 35-6 to 46 minutes. You can serve with any vegetable side dish or rice as an independent dish.

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To perform this recipe, we need at least the meat of the ondatra couple, which dangles in the refrigerator from the autumn. A small preface: I prepare a water hare for a long time, at least 5-6 seasons, but mostly in the field, that is, on the hunt. During this time, different preparation stages and stopped on the fact that in the ondatre the most delicious meat is, so it needs to be separated from all the rest and prepare it. With one ondatra, it turns out about 200-250 grams of excellent meat. From the last departure to the lake, I had meat Parotnaya Ondatr, so I decided to prepare a water hare today at home.

To do this, take out meat from frost and soak it in the water almost for a day, in order to move the blood, and the smell inherent in the ondatre (or a taste) I don't know how to explain correctly, but who tried me - I will understand me. So, dumping meat, salt and fall asleep it with a mixture of spices, which includes dried red sweet peppers, tomato, zira, dill, parsley, dried garlic, kinza, and others.

Mixing all this, we take apart every piece of meat in flour and fry it on a hot frying pan in vegetable oil.
As long as the meat does not get a golden crust,
after that, we shift it into the cast-iron frying pan, add vegetables there with layers, namely carrots and onions, pour water, unforgettable, salting, and leave to steal about 50 minutes on a small fire.
For piquancy and improving the taste quality of meat, add to our roast a little semi-sweet red Spanish wine about 70-100 ml. For 10-15 minutes until the end of the preparation, add pepper peas and bay leaf.
In parallel, it is drunk by potatoes and make potato mashed potatoes. We turn on the table, get drinks and voila, our water hare is ready and takes place on this holiday of life (on a plate).
By the way, it turned out much more tastier than in the field (Even even his wife and her girlfriend). Almost indistinguishable from the land hare. By the way, it was with what to compare since it prepared in parallel and it. Pleasant appetite!

Here is the beautiful food: Ondatra. By the way, in English ondatra - Muskrat, and folk etymology understands it as a "musky rat", especially since she has musky glands (now we will cook it, and they will have to be removed). In fact, it is believed to be the name it comes from the word MÒskwas (in the language of the Indian tribe of Abenaki.)

MÒskwas - how much in this sound for the heart of Russian merged, as a lot of it responded.

So. Clean the skin, clean the rear and front rod. Remove musky glands from the abdomen and from the groin. For 45 minutes, keep in boiling water, without bringing water to a boil (this process is called Poaching, I did not find the translation). To cut, cut, cut, wrap bacon ribbons (well, you can miss this stage, as Bacon now covered with a copper pelvis), add a glass of fastening broth, sliced \u200b\u200bonion, laurel leaf (Ours, I do not confuse?), Three naughty ( Thailand did not quarrel with Thailand?) And the floor of teamyan teaspoon.

Close the lid and - in the gooseman, on a small fire until readiness.

That's all, fools, what did you smash? Serve with sauce-bezamel from celery.

And by the way! Importing ondatras to New Zealand is prohibited! There is also not easy. New Zealanders walk evil and dirong.

Or here is a dike. Bunny, well, who will refuse delicious dickery? I think the Prime Minister of Dm.Medvedev himself, yes after work, yes, banging with a flaxed Kremlin napkin, and a silver knife and a fork, yes with a glass of good Massandra! .. And most importantly, business: hang on the hooks for the hooks, contemplate The skin with the needles, remove, again the glands, which are on and between the rear legs, and let them hang in a dry cool place 48 hours. After - to dunk overnight in salt water, and in the morning it will boost this water, which is easier. Boil, dry, and further completely just like ondatru. But without carnation. Yes, without carnation it is better!

But with the opossum you will have to tinker. You can not say anything. You have to catch an opossum and feed it with milk and grain 10 days before slaughter. Study, but the skin should not be hidden yet. Lower the opossum in boiling water and check all the time, pulling for wool: already leaves or not? When yes, then remove it from boiling water and manage all his hair, and then negotiate in three waters and bang it on health, like pork. Suppress Oposatu is advised to the turnip tops. This is right. It is even somewhere fastening.

How to cook a beaver tail on coals, I will not tell today, this knowledge will come in handy to us when we leave to live in the forest. But the experts prases!

And in conclusion - the picture, how to rip off the protein. Mandatory in gloves, since proteins may be tularemia.