Grilled Nutria – Geory Kavkaz

1. INGREDIENTS (Serves 4–6)

• 1 whole nutria, skinned and gutted, cut into large chunks
• 4–5 tablespoons animal fat (lard, duck fat, or beef tallow)
• 2 teaspoons coarse salt, 1 teaspoon freshly ground black pepper
• Optional aromatics: garlic cloves, onion wedges, fresh herbs (thyme, rosemary)
• Charcoal or hardwood embers
• Skewers (metal or soaked hardwood)

2. PREP & MARINADE

1. Rinse and pat dry the nutria pieces thoroughly. Patience here sets up a great sear.
2. Rub the meat with melted fat or oil to ensure good heat contact.
3. Generously season with salt and pepper on all sides.
4. Optionally, tuck garlic slices or sprigs of rosemary into thicker pieces for aromatic depth.
5. Let the meat rest while preparing the fire—this helps flavors soak in and moisture redistribute.

3. PREPARE THE FIRE

1. Build a bed of glowing embers, avoiding high flames. The goal is sustained, radiant heat.
2. Let the coals settle until stable, glowing red with gentle smoke—this may take 20–30 minutes, but it’s essential for flavor.

4. GRILLING PROCESS

1. Thread the nutria pieces onto skewers, spacing them to allow air and fire to circulate.
2. Lay the skewers over the embers—listen for that primal sizzle.
3. Grill each side for 4–6 minutes, letting a dark, caramelized crust form.
4. Turn once or twice, keeping skewers close to, but not in, the heat—preserving juiciness.
5. Optionally, brush with extra melted fat after each turn to enhance moisture and flavor.

5. REST & SERVE

1. Remove skewers from heat and let meat rest for 5–7 minutes—this locks in moisture.
2. Slice or slide pieces off the skewers onto a wooden board or platter.
3. Optionally drizzle with melted fat or jus from the leftover embers.
4. Serve with:
   • Rustic bread or flatbread for dipping
   • Pickled vegetables or a fresh herb salad for brightness
   • A cup of strong black tea or light herbal infusion

🔥 NOTES

• Embrace the wild: Nutria is lean and gamey—simple seasoning and fire highlight its character.
• Fat is flavor: Don’t skimp—it keeps meat tender and juicy.
• Low flames, high patience: Char without rushing, building crust while locking in taste.
• Cooking is a ritual: From fire-building to resting, every step matters.
• Pass and eat together: Rustic skewers bring people closer—share, laugh, and savor.