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How to cook burmese python?

Hey guys

Wondering how to cook burmese python. I had some fillets this weekend and hit them with some salt and pepper, lime juice and cilantro marinade and threw it on the grill. It came out super rubbery.

Anyone have any experience with this or some suggestions? The only recipe I've been able to find is one that suggests poaching.

Thanks!

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  1. I suggest a 1-day marinade with soy sauce, orange juice concentrate, scallions, ginger, and honey. Bake it with the marinade and baste occasionally.
    Florida is overrun with them; we need to make them delicious.

    2 Replies
    1. There is not any ethnic market for them, that I know of. I think everyone of all ancestral heritage is equally in fear of them. House pets are snack food. They are truly to be feared.

      1. re: Veggo

        I googled "python as meat" and found snake steaks on sale, actually. You may have my share.

    2. How fun! I have not seen a python set for cooking. Tell us what the meat is like (like is it steakable or done like a regular snake).

      I would think mixed in a jambalaya or an etouffe would be nice. Depending on where you got it, it is bound to have a hint of seafood flavor. You could also spit roast it on the grill after marinating it in a mojo or just with a bit of olive oil, salt, pepper and garlic powder.

      Then there is frying. I would soak it first in some buttermilk over night and then make a mix of flour and cornmeal. You could make a nice tropical sauce that is sweet and sour to serve along side. Yum.

      If you can supply pics...

      1. i will give you lots of wonderful recipe ideas, but first you have to tell me where you obtained burmese python fillets!

        6 Replies
        1. re: madkittybadkitty

          maybe it's the one dispatched after killing the baby in florida. http://www.ocala.com/article/20090712...

          they should allow bounty hunting of those snakes in the 'glades. people are so irresponsible with these exotic species in non-native environments, and they escape or are "liberated" by idiots. then they wreak havoc on the eco-system.

          1. re: alkapal

            Back in April, there was a long New Yorker piece on the pythons and other escaped exotic reptiles/amphibians that are successfully reproducing in Florida's canals and wetlands, It's a tall order to overcome the "yuck" factor, but I hope catching these critters as food will become routine . At present it is costing the state a lot of money to try to control their spread - a food demand would limit that expense and also take some pressure off dwindling edible fish species.

            1. re: greygarious

              I dunno, that approach didn't work with nutrias, which were another pest species touted as food years ago.

              Here in the DC area, there was lots of concern a couple of years ago about snakehead fish showing up in the Potomac. I had several conversations about how we could solve the problem with a couple of Food section features. I eagerly await chowisdom on this python matter.

            2. re: alkapal

              Oh good grief, I agree with you 100%.

              1. re: alkapal

                Dispatched... LOL

                I think they are bounty hunting those buggers. I found a python baking himself on our dock when we lived in FL. If the neighbor (strange freak - who keeps a snake in their little apartment?) did not come to claim him, I may have shot him straight thru the head with a speargun and tossed him on the barby.

                Yep. Tough girl.

              2. re: madkittybadkitty

                Here in South Florida we are over run by the darn things, no problem GETTING them.

              3. The 2-3 times I've had snake, it's been rubbery (I haven't been in charge of cooking it). Makes sense, though, as it's all lean, highly-used muscle. I would go with cooking techniques that are recommended for any lean, tough meat, so grilling wouldn't be high on the list. Braising, stewing, poaching would be the way to proceed.

                For those wondering, the snake I've had has been white meat and mildly flavored, sort of a cross between scallop and chicken with a hint of gaminess thrown in.

                3 Replies
                1. re: weezycom

                  "cooking techniques that are recommended for any lean, tough meat"

                  Hmm, that's exactly why I would think grilling *would* be a good option. If this meat is lean and doesn't have any fat or connective tissue that would melt under slow cooking, it would just get tougher and tougher if you braised it. Or is there connective tissue? Hmm, interesting question.

                  I'm wondering if some of the techniques used for octopus, which is also often tough and rubbery, could be used here. Pounding, marinating, either very quick or very long cooking, but not somewhere in between. Or take a cue from abalone, another often rubbery meat. I think pounding is the solution used there, but I haven't cooked it myself.

                  1. re: weezycom

                    lol, weezycom, i was going to ask if it tasted like "chicken"?

                    1. re: weezycom

                      Eeegh, your description of the flavor captures it well. I took a semi-professional cooking class once upon a time and one theme menu was Tex (quail, rattlesnake and something else - maybe gator, which I did not enjoy any more than the snake). The snake reminded me of a somehow gamy bicycle tire.

                      I also found the snake texture "interesting." Like skate wings, the muscle fibers are not what we're used to from more common proteins.

                    2. First you need a very, very long meatloaf pan

                      4 Replies
                      1. re: HotMelly

                        HotMelly, you made me laugh out loud with that comment about the loaf pan! Made me think of the 'I Love Lucy' episode where she is attempting to make bread, and makes too much dough. She puts the bread in the oven, and when she goes to take it out, the bread and loaf pan is as long as the kitchen! As long as a python, at least.
                        http://www.youtube.com/watch?v=gLdf8W...

                        1. re: HotMelly

                          A 10 ft piece of aluminum Gutter with end caps!!!

                          1. re: KiltedCook

                            Aren't you the creative one! Kitchen McGyver!

                          2. re: HotMelly

                            Hotmelly wrote:

                            >>First you need a very, very long meatloaf pan.

                            Nonsense, everybody knows you should coil the snake up and roast it on a PIZZA pan! ;)

                            Yes, I'm in north Florida, and they're a nuisance species further south.