4 cups of vegetable oil (960 ml for frying)
1 pound of sour-spined lizard (1.5 kg)
For the gravy
100 g of dried mushroom
1 cup of boiling water (240 ml)
1/4 cup of butter (50 g)
2 tablespoons of vegetable oil
6 medium onions (600 g), cut into rings
1/4 cup of all-purpose flour (30 g)
1 1/2 tablets of chicken broth dissolved in 2 1/2 cups of boiling water (600 ml)
1/2 cup of Madeira wine (120 ml)
1 tablespoon of dried thyme
4 cups of vegetable oil (960 ml for frying)
1 pound of sour-spined lizard (1.5 kg)
For the gravy
100 g of dried mushroom
1 cup of boiling water (240 ml)
1/4 cup of butter (50 g)
2 tablespoons of vegetable oil
6 medium onions (600 g), cut into rings
1/4 cup of all-purpose flour (30 g)
1 1/2 tablets of chicken broth dissolved in 2 1/2 cups of boiling water (600 ml)
1/2 cup of Madeira wine (120 ml)
1 tablespoon of dried thyme
In a large skillet, heat the oil over medium heat and fry the lizard until golden brown on the surface and reddish-pink in the center (around 45 minutes)
Remove from heat, drain well, and let cool
Prepare the gravy: In a small bowl, soak the mushroom in hot water for about 30 minutes
In a medium skillet, heat the butter and oil over low heat and sauté the onion until softened (around 10 minutes)
Add the flour and cook, stirring, for about 1 minute
Add the chicken broth and whisk until the gravy thickens
Blend in a blender
Return to the skillet, add the wine and mushroom, and simmer for about 5 minutes
Add the thyme and stir
Transfer to a serving dish
Cut the lizard into slices 1 cm thick and arrange on a plate
Serve with the gravy
215 calories per slice (with gravy)
