Iguanas are the bright green, large lizard species native to many parts of South and Central America. Those who have sampled iguana as a dish say that the lizards taste, unsurprisingly, like chicken. Catching and cooking iguana is a good way to experiment with a new exotic food.
Instructions
1. Rig a pole rigged with a noose (similar to the ones used by animal control agents) that you can tighten at your end of the pole. If you don't have access to such a pole, then simply make a noose on the end of a broomstick and use duct tape to secure it to the pole.
2. Quietly and slowly slip the noose around the iguana's neck and then quickly twist it (or pull on the noose control) to tighten the noose around the iguana. Pin the animal to the ground and then grab it by placing one hand underneath and one hand on top of it. Alternatively, corral the iguana into a box right after you catch it.
3. Skin and clean the iguana in the way that you skin and clean a chicken. Remove the head, organs and entrails. If you don't want to skin the iguana then simply dip it in hot water after you catch it and then scrape the scales off the lizard as you do with a fish.
4. Cook the iguana in hot water until the meat softens a little. At this point you can add other vegetables and spices according to whatever recipe you want and continue to cook the iguana in the boiling water. Alternatively, you can cook the iguana on a grill or pan until it browns on the outside and has a cooked and even consistency on the inside.
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