Salt to taste
4 crushed garlic cloves
1.2 kg of snake fillet cut into a small piece
4 tablespoons of olive oil
Hot water sufficient for cooking
1 tablet of beef broth
Madeira Sauce
1/4 cup all-purpose flour
2 tablespoons of butter
2 1/2 cups of beef broth
1/2 cup of Madeira wine
A pinch of salt
Garnish
Sauteed vegetables
Salt to taste
4 crushed garlic cloves
1.2 kg of snake fillet cut into a small piece
4 tablespoons of olive oil
Hot water sufficient for cooking
1 tablet of beef broth
Madeira Sauce
1/4 cup all-purpose flour
2 tablespoons of butter
2 1/2 cups of beef broth
1/2 cup of Madeira wine
A pinch of salt
Garnish
Sauteed vegetables
Season the snake with salt and garlic
In a pressure cooker, heat the olive oil and brown the snake on both sides
Add a little hot water to cover the snake and beef broth, then close the lid
Cook for 35-40 minutes after starting the pressure cooking process
Allow the pressure to release naturally, then open the cooker, remove the snake, and set it aside
Madeira Sauce
Brown the flour in a pan and mix with butter
Add the hot beef broth, Madeira wine, and salt, stirring constantly
Continue stirring until the sauce thickens
Cut the snake into slices, serve with Madeira Sauce, and garnish with sauteed vegetables.
