This dish is not
for the faint of heart - but it is delicious!
Cleaning your mamba:
Cut of the head and bury it: sometimes stepping
the head cab inject venom into the foot.
Put a stick through the body just behind the head
Pull of the skin like the stocking from a ladies'
Remove the intestines and cut into 3cm lengths - and
you have the beginning of a great
15ml (1 tablespoon) Vegetable oil,
butter or fat
75g (3 oz) bacon, rinded and chopped
175g (6 oz) mushrooms - make sure they are not poisonous
1 onion, skinned and chopped
1 medium-sized mamba or other snake, cleaned and cut into 3cm/1½" pieces
60ml (4 tablespoons) brandy
45ml (3 level tablespoons) flour
400ml (Ύ pint) red wine
150ml (Ό pint) guinea fowl/francolin stock
15ml (teaspoon) sugar
Salt and pepper
Heat the oil and butter a pan and fry the bacon, mushrooms
and onions for 3-4 minutes, until browned. Remove from the pan.
Add the snake and fry for 8-10 minutes until golden brown
Pour the brandy over the snake and
light the liquid with a burning stick from the fire.
When the flames die down,
remove the snake - but not the liquid - from the pan.
Stir the flower into the fat remaining in the pan and cook
for 2-3 minutes
Gradually add the wine and guinea
fowl/francolin stock and bring to the boil until thickened.
Add sugar and
Return the snake, bacon and mushrooms and onion to the pan
Cover and cook slowly until tender
Garnish with lemon, parsley and tomato and serve
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