Iguana Recipes
IGUANA
Can't get more local than my backyard. Knowing that iguana have totally ruined gardens (which now contain pineapple as it can defend itself and blackberries as iguana don't seem to like them), my cousin sent me an article, "Eating the Enemy" from Audubon magazine. Iguana is a seriously invasive species in south Florida, threatening many native plants and ruining many gardens. They love hibiscus and other beautiful things in the yard. The article ends by saying "There's a magical thing that happens once you sprinkle some pepper on wild game -- suddenly it's food."
Provided by Ambervim
Categories < 4 Hours
Time 1h20m
Yield 1 Iguana
Number Of Ingredients 5
Steps:
- Since you can never tell what the weight is until you have it you will have to wing it. I entered the above just to get it published.
- Declaw, skin and gut.
- Salt and pepper to taste.
- Grill or broil till cooked through. Time depends on the size. The 60 minutes below is just to be complete for the site.
- Cover with lime juice and cilantro.
- The meat will taste a little like, yes, chicken. However it has the texture of crab.
- Makes a nice meat filling for tacos. Use all the other fillers you like in your tacos.
Nutrition Facts : Calories 27, Fat 0.3, Sodium 15.1, Carbohydrate 8.2, Fiber 2.7, Sugar 1.4, Protein 1.1
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