JeepinJarhead03 wrote:
cut it against the grain into strips or fillet sized pieces, get 2 or 3 packets of seasoning like you use with beef stroganoff
put all your pieces in a large cooking pot, on medium / medium high (about 6 on my camping stove, about the same on my range in the house)
cover with 3parts milk to 1 parts water, stir in the seasoning packets, add about 4 tablespoons of tobasco cut 50/50 with with your favorite vinegar bbq sauce with a few pinches of red ground pepper, stir it up and let it cook like any other white meat
i usually left the lid about 5/8ths of the way on the pot
i usually cooked it until i was able to sink a regular steak knife through it easily
put all your pieces in a large cooking pot, on medium / medium high (about 6 on my camping stove, about the same on my range in the house)
cover with 3parts milk to 1 parts water, stir in the seasoning packets, add about 4 tablespoons of tobasco cut 50/50 with with your favorite vinegar bbq sauce with a few pinches of red ground pepper, stir it up and let it cook like any other white meat
i usually left the lid about 5/8ths of the way on the pot
i usually cooked it until i was able to sink a regular steak knife through it easily
Wow Jarhead.
I was gonna suggest slicing thin1/2",marinate in milk,sprinkle with some Slap ya Mama (hot is WAY better than the regular),coat with Zatarains southern crispy fish fry and deep fry,but,your recipe looks so good,I've got a 5 foot ball python that's about to become Jarhead Stew.
I've only eaten copperheads,so not sure as to the texture of the python meat.
oh yea,one pygmy ratler but that was straight over the campfire on a stick.
