Really Good Iguana Stew
 

 

  
Ingredients
      2 lb Iguana tail meat only chunked in 1” pieces
      2 c Celery, chopped, incl. greens
      3 Potatoes, diced about ¾”cubes
      8 oz canned potatoes halved
      1/2 c Parsley, chopped
      1 Onion, med, coarse dice
      1 c fresh Lima beans, soaked over night
      4 tbsp. Butter
      ¼ c diced green onion
      Salt & pepper to taste

Melt butter in frying pan and brown meat on all sides (add more butter if needed).  Remove meat. Add onion and celery and sauté to soften.  Do not caramelize.  Add 2 quarts water and bring to a boil. Add meat and all remaining ingredients. Cook slowly for 45 minutes or until iguana is very tender. Season with salt and pepper.  VARIATIONS: For a thicker stew, after browning iguana, make a roux with butter and flour then add water.   Try adding 1/2 jigger of good sherry to stew when serving.

BigPineKey.com 2007