Cookbook:Iguana

Iguana
Category	Meat and poultry

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Iguanas are a type of lizard sometimes eaten for meat.

Characteristics

The animal musculature is varied, with most of the meat lying in the legs and tail. The meat itself is dark red to purple, with little fat or flavor. The texture is somewhat akin to chicken; some describe it as tough, while others say the opposite. The meat has a reputation for smelling strongly when cooking.

Selection and storage

Evaluate and store iguana meat like other fresh meat. Gutting extends the shelf life. They may be frozen.

Preparation

The general recommendation for whole iguana is to remove the head and entrails before cooking. The skin is removed before or after cooking. Larger iguanas (≥4 ft / 1.2 m) may have enough meat to debone and divide into cuts. Smaller iguanas are better cooked whole before picking off all the meat. Due to the risk of salmonella, treat iguana meat like that of chicken in terms of food safety and handling.

Use

Iguanas are eaten in regions where they are endemic, and some authorities are encouraging the practice in areas where iguanas have become invasive species such as Florida and Puerto Rico. The meat can be cooked by either wet- or dry-heat methods, including stewing and frying; try adapting methods used for chicken. The immature eggs may also be eaten.

Recipes

Iguana recipes

Cookbook:Iguana Pozole

Cookbook:Roast Iguana with Birria Marinade