quote:

Originally posted by maladat:
I watched something a while back about people hunting iguanas with heavy duty pellet rifles and eating them. It was someplace in Central or South America.
I've eaten snake and alligator and turtle and liked them all. I'd try iguana.

quote:

Originally posted by H&K-Guy:
Nope. And hell nope.

H&K-Guy is not into the bush meats.

H&K-Guy

quote:

Originally posted by KMitch200:

quote:

Originally posted by maladat:
I watched something a while back about people hunting iguanas with heavy duty pellet rifles and eating them. It was someplace in Central or South America.
I've eaten snake and alligator and turtle and liked them all. I'd try iguana.

If it was the show I'm thinking of it was Puerto Rico. (Guns & Gear?)
The pellet guns were the used because of the severe restrictions on firearms.
Farmers love it because of how destructive the things are to irrigation canals. Non-native species so no natural predators.

They're not on my menu desires.

quote:

If the iguana has any eggs, set them aside to be added later.

Cut the iguana into small pieces. Put it in the pot with water, salt, pepper, onion, garlic, sweet pepper, and cilantro. This is similar to making chicken soup. It should last a while cooking. Somewhere during this period, add annatto (condiment from the achiote seed) to give the soup a bit of color.

At this point, the meat should not be tender, just cooked. It will get tender when you mix in the milk and coconut milk and let it finish cooking with them.

Now this is the best part: depending on the size of the iguana, maybe two pounds, pour one liter (a little over one quart) of milk and two cans of coconut milk (Goya for preference) into a big pot, and add a bit more of the pepper, onion, sweet pepper, garlic and cilantro, BUT NOT SALT.

Turn the stove on high and start stirring until it's boiling. Turn the stove down to medium and keep stirring while putting in the iguana chunks.

You're going to need to keep stirring what's in the pot all of the way through until the iguana is cooked and ready to eat. Milk and coconut milk both curdle very easily if you don't stir them while they boil and when you add salt.

Turn up the heat again. Once the big pot boils again, taste it to determine whether or how much salt you want to add. Let it continue boiling until the meat is tender. At that point you can add the iguana eggs to the pot and let them boil for fifteen minutes.

You can also add yucca or green bananas to the pot - they cook very easily.

Serve with while rice.