Tantalize Your Tastebuds with a River Otter Recipe!
So…you got a river otter… Now what? Well, of course, you skin it, flesh the hide…but the carcass remains. You could grind it up and use it to make your own bait…or YOU could cook it up and eat it! Keep in mind that otter trapping season is closed in Districts 1, 2 and 5, so make sure you check the quotas (click here) before you go after them.
Would you give this recipe from tradgang.com a try?
- Unlike most animals, the otter yields the best meat from the neck, followed by the back, tenderloins, and limbs.
- After removing all connective tissue from the meat, section the meat into thin slices and marinate. (the marinade consistes two parts ranch dressing to one part dijon mustard)
- Let marinate overnight, then drain most of marinade off meat.
- Melt butter in sauce pan, add otter, add curry powder to taste and finely chopped rosemary.
- Stir over medium heat until otter is cooked through and is completely irresistible.
- Serve hot over rice or with corn chips. Better yet, serve in an omelet!
- Then bask in the glow of your otterfest!
If you do try it, take a picture of your meal before you eat it and post it on the Montana Outdoor Radio Show Facebook page!