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IGUANA PASTA CATCH AND COOK

Growing up in Boca Raton, FL I would see iguanas EVERYWHERE. To say they are overpopulated would be an understatement. That’s why the state of Florida STRONGLY ENCOURAGES people to humanely dispose of them. There is no daily limit in the amount of iguanas you can keep.

When an iguana is in a cold environment at first they paralyze, and eventually pass away. This is because they’re cold blooded and do not have the ability to regulate their body temperature. Using this practice is best when euthanizing.

RECIPE:

DEEP FRIED IGUANA LEGS:
Coat Iguana Legs in Egg + Milk Mixture. Roll them in flour and panko bread crumbs.
Let deep fry for 1 minute or until golden brown.

IGUANA PASTA:
First, season and fry Iguana strips. Season with Salt, Pepper, Garlic Powder, Onion Powder, and Paprika. Fry in a butter and olive oil mixture for 3 minutes each side (depending on thickness of meat)


Make a Rue by putting butter and flour into a pan. Once those ingredients have combined add half an onion, tomatoes and eventually your iguana strips. You may season your rue for extra flavor

Add pasta to the rue once you are finished and flavors have combined (it can be any kind of pasta)

All that’s left to do is plate and enjoy!! Let me know what you want me to catch and cook next 🎣 🥘