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Python recipe needed

Trying to find recipes for cooking python meat. Very hard to find on the internet or in cookbooks.
Any help would be appreciated. The meat comes in a 1lb. package, very tender and pink.

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  1. Wow! This is a first for me! My initial thought would be to either cook it quickly (like fried), or a long time (like brunswick stew). Any idea what it tastes like?

    1. I would imagine that rattlesnake recipes would be a good place to start. In any case, cook it like you would any delicate white meat... like firm white fish or even chicken or pork tenderloin.

      I can only assume you live in S. Florida?!

      1. I should think that you'd cook the mean of a Python the same way you'd cook the meat of other snakes. Generally speaking, you could smoke it, bread it and fry it like chicken, brown it and use it in a soup or stew or pickle it.
        These folks appear to have some experience in that venue:
        http://www.beastfeaster.co.uk/2008/04...

        1. Cooks very similarly to alligator tail. It can be very tough. One trick is to cut against the grain.

          1. The meat looks like a 1/2 dozen or so of long tubular strands laid side by side. Seems to be somewhat rubbery and soft in texture. I've heard of slow cooking in milk, but can't locate any specific recipe.

            1. We usually cook alligator and snake in an etouffe...long slow low heat in broth (whatever you want or follow an etouffe recipe)...top of stove with a broad based pan...makes it tender and flavourful. and yes, we do have python in our freezer, beside the alligator and other less common meats. Live a little people!

              1. I was searching for a python recipe and ended up here. Since I didn't really find a definitive answer here or anywhere else, I thought I'd experiment and report back in the hopes of helping others. I cooked it 3 ways: poached (a la recipe on wildlifetrapper.com), braised, and batter-fried.
                RESULTS:
                TEXTURE - Python is very, very tough and not at all like rattlesnake. Think extremely tough pork with minimal flavor.
                POACHED - Disgusting and like raw chicle without the pine flavor. We chewed for a full minute (where they got the "until flesh is soft," I don't know, because it never gets there, and it sure isn't flake-able).
                BATTERED & FRIED - Slightly better but not fantastic; still very tough
                BRAISED - Definitely the way to go. I cooked for almost 2 hrs, which wasn't long enough, but the meat did soften and absorb the flavor of the sauce. You could do any braising sauce, because the meat is almost flavorless, so it would work with just about anything.
                BOTTOM LINE - High in the novelty factor, but not a particularly enjoyable meal (btw, my python was from Savenor's, so I have to assume that it was good quality meat and not just a bad cut). Happy cooking!

                1. You could try the thread a couple of months back on how to cook your iguana . . .

                  1. I was at a brand new Giant Eagle Market District (their fanciest level of stores) this past Sunday and surveyed the very, very long meat counter. To my surprise, they had rattlesnake meat skinned and coiled sitting in the case as well as another kind of snake. I almost lost my lunch. Will be curious to find out if people in Columbus, Ohio eat snake.

                    1. Saw the PBS show Nature episode outlining the current python problem in Florida yesterday; some of those snakes are big suckers. It may be that this meat might become quite readily available for consumption down there.

                      1. Python carpaccio is a staple here at the Khan homestead. Can't go more than a couple of weeks without it.

                        1 Reply
                        1. re: Perilagu Khan

                          As you posted to someone last week who took a bite out of a raw conch, bloody hell. ;-)

                        2. Re: the apparent toughness of the python meat. I've heard that brining can soften meat somewhat -- salt will loosen up muscle tissue, and would work relatively quickly on smaller pieces of meat. I guess you could try brining this overnight?