Snake Meat

Name: Snake Meat
Yield: 12
Ingredients: 1 kg of snake meat; 1 spoonful of salt; 1/2 teaspoon of black pepper; 3 cloves of garlic, minced; 3 medium-sized onions, cut into small pieces; 1 cup of dry white wine; 1/2 cup of vinegar; 1 Malagueta pepper; 1/2 teaspoon of oregano; 2 tablespoons of butter; 1 laurel leaf

1
1 kg of snake meat
2
1 spoonful of salt
3
1/2 teaspoon of black pepper
4
3 cloves of garlic, minced
5
3 medium-sized onions, cut into small pieces
6
1 cup of dry white wine
7
1/2 cup of vinegar
8
1 Malagueta pepper
9
1/2 teaspoon of oregano
10
2 tablespoons of butter
11
1 laurel leaf

Ingredients

1
1 kg of snake meat
2
1 spoonful of salt
3
1/2 teaspoon of black pepper
4
3 cloves of garlic, minced
5
3 medium-sized onions, cut into small pieces
6
1 cup of dry white wine
7
1/2 cup of vinegar
8
1 Malagueta pepper
9
1/2 teaspoon of oregano
10
2 tablespoons of butter
11
1 laurel leaf

Directions

1
Clean the snake meat, but do not remove the fat
2
Then, fork it well and mix in the salt, black pepper, and garlic
3
Blend the onion with white wine, vinegar, Malagueta pepper, and oregano in a blender
4
Place this mixture on top of the snake meat and refrigerate for at least one day, turning occasionally
5
The next day, drain the marinade well and reserve it
6
Then, melt butter in a pressure cooker and add the snake meat
7
Let it brown evenly from all sides, then add the reserved marinade and laurel leaf, cover the pot, and let it simmer for 25 minutes or until tender
8
Allow the snake meat to cool in the sauce, then remove it and refrigerate overnight or freeze for 2 hours to make it easier to slice thinly
9
Heat the remaining sauce over low heat, add the laurel leaf, and reserve
10
When serving, cut the snake meat into thin slices
11
Arrange them on a platter and drizzle with the sauce
12
Serve 12 portions.