Here is your RECIPE Cheese!
Iguana Stew
Here's one of Cera's iguana recipes:
Remove head, organs and tail.
Dip in hot water and scrape off scales or skin. Practice safe food handling. Iguana, like chicken, can carry salmonella.
3 to 4 pounds of iguana
1 teaspoon salt
3 peeled and sliced potatoes
1 large sliced onion
1 cup lima beans
1 cup canned tomatoes
1 tablespoon sugar
1 cup frozen corn
Salt and pepper to taste
1 tablespoon ketchup or Worcestershire sauce
1/4 cup of butter
Place iguana in Dutch oven with enough boiling water to cover. Add salt and simmer for 45 minutes.
Add potatoes, onion, lima beans, tomatoes and sugar. Cover and simmer for 30 minutes or until beans and potatoes are tender.
Add corn, cover and simmer for 10 minutes.
Season with salt and pepper and add ketchup or Worcestershire sauce if desired.
Add butter and stir well.
Serves 8.
Source: Save Florida, Eat an Iguana
TO LEARN MORE
Good eatin'
For information about the cookbook Save Florida, Eat an Iguana, go to iguanacookbook.com or e-mail George Cera at theiguanahunter@yahoo.com.