A quick google search found this...
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!
