On a family visit this weekend, my mother took me and my brother to visit a local meat merchant. They had an “exotic meat” case, whose contents included everything from the not-so-exotic (rabbit, venison) to the rarely-seen-in-the-U.S. (kangaroo). I picked up three items, two of which I have experience with (quail, ostrich), and one I don’t — a package of python fillets.
I’ve eaten a lot of strange things in my life, but this one will be new to me. In fact, at first, I wasn’t going to buy it, and I put the python away. (Insert juvenile cackling.) My brother looked at me askance, and said, “I can’t believe you aren’t getting that.” I replied, “I don’t know what I would do with it, and I don’t want to waste it.” He said, “But isn’t that the challenge?”
So here I am, with python meat in the freezer.
I did a little Google research, looking for information and ideas. I discovered two things:
First, because Python is also a programming language, it’s an exercise in frustration trying to filter out the irrelevant pages and restrict one’s searches to only sites talking about the meat. It doesn’t help that one of the largest code libraries calls itself the “Python Cookbook” with each of the entries labeled as a “recipe.”
Second, it appears that python meat is best described as “generic snake.” One of the very few recipes specifically naming python as an ingredient (here, duplicated here and here) can be found on a number of other sites as a snake recipe not particular to python (example). There is almost no detailed information about the particulars of python meat specifically; this page, as far as I’ve been able to locate, is the sole exception, with helpful step-by-step photographs (the meat shrinks a lot during cooking, apparently) and some tasting notes. But it’s hardly a serious culinary treatise; the writer describes the meat as resembling “evil bacon,” which is amusing if not that illuminating. More than that, the writer seems to be in the same boat as I am, having grabbed the meat out of curiosity (note that the package pictured on the site is exactly the same as the one I bought) and fried it up as an experiment. He’s writing up his results after the fact. I would like more information before I begin, so what’s on this site is fun (the overall premise of the blog is entertaining) but goes only so far to meet my needs.
Hence, this thread. I know there are some serious omnivores here (paging Mangetout) and other culinary types (pulykamell, devilsknew, chefguy, soul brother number two, and others), and I figure between all of us, somebody’s going to know something about it.
So: Has anyone here eaten (or better yet prepared) python meat? What should I expect? Are there any recommendations for cooking? Quick, over high heat, to prevent it from toughening? Or slow, over low heat, to push through a tough stage and get to tenderness? Am I correct in thinking that I can treat this basically the same as if it were a more common snake, like rattler, just larger, and that I can season and cook the meat appropriately? Anything else I ought to know?
Oh, and also, should I be surprised at the “freakout” reaction my mentioning of this seems to elicit? When I was at the meat counter buying the python, the customer behind me asked what I was getting, and when I told her, she visibly recoiled, as if my bag contained not a frozen package but an actual live snake that was coiling and preparing to bite her face.
Comments, thoughts, and questions are welcome. As far as time frame, I will probably be cooking this on Thursday night, so I’ve got a couple of days to accumulate intelligence before slapping the fillets into the skillet, or whatever.