Pressure Cooker Python with Garlic and Herbs
Python Recipe
1Setup & Prepare
About This Recipe
Python tenderized in pressure cooker, then sautéed with garlic and herbs—the practical method that makes python approachable for home cooking.
Cultural Context
(125 words) Donna Kalil, a renowned Florida python hunter who left her real estate career to hunt snakes full-time for the Python Elimination Program, developed this practical preparation method. She discovered that pressure cooking is the secret to transforming python's notoriously tough, rubbery texture into tender, succulent meat in a fraction of the time required by traditional methods. This modern technique makes python accessible to home cooks who lack hours for braising. After pressure cooking, the python can be finished in countless ways—sautéed with garlic, added to pasta, incorporated into tacos, or tossed into stir-fries. This recipe represents practical American cooking—using modern equipment to solve culinary challenges while creating delicious, sustainable meals.
2Ingredients
Shopping List
3Cooking Instructions
- Place python pieces in pressure cooker with broth, onion, smashed garlic, bay leaves, vinegar, salt, and pepper. Ensure liquid covers meat by at least 1 inch—add more broth if needed.
- Seal pressure cooker and cook on high pressure for 15 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Remove python pieces with slotted spoon. When cool enough to handle, pull meat apart into shreds or bite-sized pieces, discarding any tough membrane. Strain cooking liquid and reserve for other uses (it makes excellent soup base).
- Heat olive oil or butter in large skillet over medium-high heat. Add sliced onion and cook until softened and beginning to caramelize, about 6 minutes.
- Add minced garlic and cook for 1 minute until fragrant. Deglaze pan with white wine, scraping up any browned bits, and cook until wine reduces by half.
- Add shredded python meat to pan and sauté for 3-4 minutes until lightly browned and heated through. Add parsley, thyme, rosemary, and season with salt, pepper, and optional red pepper flakes.
- Toss everything together for 1-2 minutes until herbs are fragrant and python is well-coated with garlic and aromatics.
- Serve over pasta or rice, or simply with crusty bread for soaking up the garlicky juices. Top with grated Parmesan and fresh lemon juice.
4Chef's Notes & Pairings
Chef's Notes
- Pressure cooking is transformative—python goes from tough to tender in mere minutes.
- Don't skip the vinegar in pressure cooking; the acid helps break down tough fibers.
- The reserved cooking liquid makes excellent base for soups, risotto, or braising other meats.
- This method works for any tough game meat—the pressure cooker is a game-changer.
- Once pressure-cooked, python can be used in any chicken recipe.
Wine Pairing
Italian White Wine – Pinot Grigio or Vermentino complements the garlic and herbs without overwhelming the mild python.
Nutrition Facts
(per serving) Calories: 310 | Protein: 40g | Fat: 14g | Carbohydrates: 6g | Iron: 3.8mg
