Poached Garlic Python Steaks
Here is a delightful recipe we’ve found for all that python meat that will be flooding the Florida meat markets soon. Please enjoy, and add your own.
Poached Python steaks with curried garlic and lemon grass sauce
Python Steaks (1 kg)
Shallots (4-5 peeled and sliced)
Turmeric powder (1 tablespoon)
Garlic cloves (5-7 cloves, peeled and pounded)
Ginger (2-3 inches long, peeled and pounded)
Lemon grass (ten stems, peeled; tender parts finely chopped and pounded)
Paprika (2 tablespoons)
White rice wine Salt (2 tablespoons)
Peanut oil (2 tablespoons)
Spring water (2 quarts)
First boil and poach the steaks with lemon peel, rought lemon grass stems, adn skins of shallots, garlic and ginger in the quart of spring water. When the flesh is soft, take the Python steaks out and let cool. Next, saute’ shallots on low heat until lightly brown and add the ginger, garlic and all other spices. Next turn up the heat until the toasted aroma arise from the pot. Add flaked Python, rice wine, and more spring water and reduce heat for 10 minutes. Serve with hot steamed rice and greens and cold crisp Chardonnay wine.
Bon-less Appetit !
I just watched a program on Animal Planet about the Burmese python spreading through Florida. They cut open a large specimen and the meat looked wonderful! Is fresh Burmese python meat available on the market yet? I certainly hope that they start selling meat from the captured specimens. I have printed and saved your recipe, now I hope to get some fresh python to go with it!
I fried some of my 10 year old reticulated python. I cooked in hot oil after breading with FishFry. Looked, smelled, and tasted great; but it wouldn’t go away. I chewed for 15 minutes before it began to dissolve. I’m glad I ate part of her, just for the experience; but I don’t need to do it again. She was my favorite pet.
Reminds me of the recipe for carp.
“Bake for two hours at 300 deg sandwiched between two cow patties. Then throw away the carp & eat the cow manure.
never tried a python but the best recipe I came up with for rattlesnake (back in the 70’s when it was legal) was to take a piece of tinfoil, place a 3/4″ thick steak of skinned, cleaned snake on it, add a pat of butter, sprinkle of garlic seasoned salt, black pepper, and a tbs of water. Wrap tight, and toss on the grill next to the burgers and hot dogs. Cook 10 – 15 min. till done. enjoyed by everyone who had the courage to try it, and rated superior to frog legs and alligator, although 2nd to manatee tartar (just kidding about the manatee, better grilled.)If our Fl Guv was paying attention, he would create a market system similar to alligator, but with no charge to the trapper, no season or limit, with the state being middleman in the hide and meat market. Let the market rule, profits for all, and in the end, the problem would be solved. Let GFC sponsor cookoffs, and encourage small businesses to manufacture boots, belts, purses, etc. When it comes to eating critters there is very little I haven’t tried except possum. P.S. 7th generation Fla native. COG- Garry
I live in S Florida and I enjoy eating the wildlife. But so many rules, sizes, and seasons. Leaves a man staring at the critters with a watery mouth and an empty stomach. Now season and charges to hunt python? The invasive python that disrupts the ecosystem? How bout open season on pythons 24/7, 365, for free, and a “Thank you, Sir!” from FWC to every man who kills one? Can’t we just have 1 type of animal we can kill and eat whenever we want? For free?