How to cook a snake

How to cook a snake

It’s unlikely to find a recipe for preparing snake meat in domestic cookbooks: despite the fact that Russians are happy to travel around the world and get acquainted with cuisines of different nations, dishes from vipers and cobras remain exotic for most of them. For this reason, not all of the hostesses in our country know how to cook a snake. However, there are situations where this knowledge may be useful. After all, snake meat is considered a valuable food product, and many people praise its taste, so more and more of our compatriots feel the desire to try it. You can get the main ingredient yourself, but not all of our compatriots have good snake hunting skills. For this reason, it is better to buy snake meat already in a cut form, although true connoisseurs argue that you need to cook a snake fresh. After all, not every hostess can be skinned and gutted a snake, although this task does not belong to a complex one, it needs to be able to do it. Yes, and other features of the preparation of snake meat know not hurt.

Cooking Features

In order for a snake dish to be tasty and safe, you need to know a few important points:

  • Even poisonous snakes are edible, but even non-poisonous snakes need to be cut off before cooking. And it is desirable to do this immediately, as the snake is caught. It should be remembered that the head remains dangerous and cut off, as the poison is still stored on the teeth.
  • If you have to prepare a fresh snake, then it is advisable to hang it up with a tail upwards for some time, so that blood is drained from it. After that, an incision is made from the anus, located closer to the tail, to the head with scissors or a knife. After this, the snake skin is removed. In the next step, the snake carcass needs to be gutted and rinsed well. If you are cooking a dish of an already cut product, you should only defrost it.
  • Keep in mind that some people have an individual intolerance to snake meat, so if you try it for the first time, do not impose on yourself large portions.
  • Snake meat does not smell the best. To make this smell less pronounced, the snake can be soaked in milk.

Snake meat is most often served without a side dish, but there are snake dishes to which it still doesn’t hurt to cook it. In this case, the best side dish will be rice. The sauce will suit any peculiar Asian cuisine, you can even confine yourself to the most simple and traditional - soy.

Snake Soup

Composition:

  • snake meat - 0.5 kg;
  • water - 5 l;
  • chicken fillet - 0, 5 kg;
  • carnation - 2 pcs .;
  • ground coriander - pinch;
  • ground cinnamon - a pinch;
  • salt - to taste.

Method of preparation:

  • Prepare the snake meat. If you are dealing with an already prepared and frozen product, remove the meat from the freezer in advance so that it can be thawed in the refrigerator. After that, it remains to rinse and dry with a paper napkin. If you cook fresh snake soup, remove the skin from it, gut the carcass. After rinse and blot, removing excess moisture.
  • Place the snake, coiling in a ring, on the bottom of a deep pan. Fill it with water. Put on a slow fire and cook for 10 hours, making sure that there is at least 3 liters of water left in the pan.
  • Take the snake out of the pan, cool it and cut it into pieces about 1 cm thick.
  • Dice raw chicken fillet, put it in snake decoction. Cook in it for 10 minutes. Do not forget to remove the foam.
  • Return snake meat to broth. Salt the broth, put spices in it. Cook for another 10 minutes.

Serve the snake soup hot with wheat croutons.

Snake Roast

Composition:

  • snake meat - 0, 5 kg;
  • onions - 100 g;
  • carrots - 150 g;
  • sweet pepper - 0, 2 kg;
  • tomato paste - 70 g;
  • salt, spices - to taste;
  • garlic - 5 cloves;
  • water - 5 l;
  • citric acid - a pinch;
  • sugar - 5 g;
  • vegetable oil - how much will leave.

Method of preparation:

  • Prepare a snake carcass, if necessary, skin it and gut it. Cut into pieces of 2-3 cm each.
  • Fill with water, add salt, sugar, pepper, cloves, citric acid. Boil for 3, 5-4 hours.
  • Take the pieces of the snake out of the broth with a slotted spoon, cool it.
  • Cut the garlic into small pieces.
  • Cut onions into small rings or halves of rings.
  • Rinse the sweet pepper. Cut the stalk, remove the seeds. Pulp cut into strips.
  • Peel and wash the carrots. Crush it grated for Korean salads or cut into thin strips.
  • Heat oil in a frying pan, put onion and garlic in it. After 5 minutes, add carrots, after another 5 minutes - sweet pepper.
  • 5 minutes after adding the pepper, put the pieces of boiled snake in the pan. Add curry and pepper. Fry, stirring occasionally, for 15 minutes.
  • Dissolve tomato paste in half glass of water. Pour into the pan. Reduce heat, cover the pan with a lid. Simmer for half an hour, stirring occasionally.

The roast of the snake can be served as a separate dish or with a side dish. Rice flour noodles in this case would be the best option.

Fried Snake

Composition:

  • snake meat - 0, 25 kg;
  • soy sauce - 100 ml;
  • carnation - 5 pcs .;
  • Chinese lily - 1 bud;
  • vegetable oil - how much will leave.

Method of preparation:

  • Divide the snake carcass, place it overnight in milk.
  • Wash the snake meat, cut into 5 cm pieces.
  • Add cloves and lily petals to soy sauce, pickle snake meat in it.
  • After an hour, heat the butter in a frying pan. When it boils, lay out the snake pieces one by one. Fry on all sides until brown crust.

They serve fried snake with soy or any other sauce, it can be spicy. Cutlery to it is not needed, as the meat of the snake is taken to eat with his hands. But napkins, on the contrary, are necessary.

Barbecue Snake

Composition:

  • snake meat - 0, 5 kg;
  • honey - 50 g;
  • apple cider vinegar (6%) - 20 ml;
  • lemon juice - 20 ml;
  • hot peppers - 1 pc .;
  • garlic - 2 cloves;
  • soy sauce - 20 ml;
  • vegetable oil - how much will leave.

Method of preparation:

  • Snake meat thaw, wash and dry with a napkin, cut into pieces about 5 cm long.
  • Grease the grate in the oven with vegetable oil, place a pan covered with foil under it.
  • Crush the garlic with a special press.
  • Mix garlic with lemon juice, vinegar, soy sauce and melted honey. Add chopped hot peppers.
  • Dip each piece of snake meat in a sauce and place on a wire rack.
  • Turn on the oven and bring the temperature in the oven to the maximum. Bake at this temperature for 15 minutes.

Snake barbecue served hot. The dish is spicy, it should be borne in mind. Addition to it can be fresh vegetables.

Snake Snacks

Composition:

  • snake - 0, 25 kg;
  • milk - 0, 5 l;
  • mayonnaise - 100 ml;
  • breadcrumbs - how much will go;
  • spices, salt - to taste;
  • vegetable oil - how much will leave.

Method of preparation:

  • Wash and cut off the skin and gutted snake carcass and cut into slices about half a centimeter thick.
  • Soak in milk for 2 hours.
  • Roll in mayonnaise.
  • Pour oil into the pan and bring it to a boil.
  • Breast the snake pieces in breadcrumbs and fry boiling oil on both sides in large amounts.
  • Put on a napkin to remove excess oil. Put on the dish.

These snacks can be served with beer or eat them as a separate dish.

Marinated Snake with Rice

Composition:

  • snake meat - 0, 25 kg;
  • rice - 0, 2 kg;
  • water - 0, 5 l;
  • soy sauce - 50 ml;
  • grated ginger - 5 g;
  • garlic - 2 cloves;
  • whiskey - 50 ml;
  • salt - to taste.

Method of preparation:

  • Snake meat cut into pieces, about 2-3 cm in size.
  • Pass the garlic through the press, rub the ginger. Mix with soy sauce and whiskey.
  • Marinate snake meat in this mixture. Marinate need at least a couple of hours.
  • Wash rice, pour water and cook until half cooked.
  • Put slices of pickled snake on rice and cook the dish over low heat under the lid for 10 minutes.

A pickled snake is served with rice garnish.

You can cook a snake in many different ways. If you are a lover of exotic dishes or Asian cuisine, you should try to make a couple of dishes according to the above recipes. Snake meat tastes like chicken, but still has peculiar only to him.

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