Snake in broccoli and bacon is a hearty, one-pan dish where tender snake meat is simmered with fresh broccoli and crispy bacon in a savory garlic sauce. It’s a rustic, protein-packed meal that works surprisingly well—the mild, slightly gamey flavor of snake takes on the smoky bacon and buttery broccoli beautifully. This recipe is perfect for adventurous eaters and for using snake meat from hunting or specialty markets.
Ingredients
- 1 lb (450 g) snake meat, skinned, deboned, and cut into 2-inch pieces (about 3–4 small snakes)
- 6 slices (about 6 oz / 170 g) bacon, chopped
- 4 cups (300 g) broccoli florets (from about 1 large head)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 4 cloves garlic, minced
- 1 cup (240 ml) chicken broth (low-sodium)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2.5 g) smoked paprika
- 1/4 tsp (1 g) black pepper
- 1/2 tsp (2.5 g) salt, or to taste
- 2 tbsp (30 ml) olive oil, divided
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry)
- Optional: 1/2 tsp (1 g) red pepper flakes for heat
Instructions
- Prep the snake: If using whole snake, skin it and remove the spine and ribs. Cut the meat into 2-inch pieces. Rinse and pat dry with paper towels. Season lightly with salt and pepper.
- Cook the bacon: In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
- Sear the snake: Add 1 tablespoon (15 ml) of olive oil to the bacon fat. Increase heat to medium-high. Add snake pieces in a single layer (work in batches if needed) and sear for 2–3 minutes per side until browned but not cooked through. Remove and set aside.
- Sauté aromatics: Reduce heat to medium. Add remaining 1 tablespoon (15 ml) olive oil, onion, and garlic. Cook for 2–3 minutes until fragrant and onion is translucent.
- Add liquids and seasonings: Pour in chicken broth, soy sauce, Worcestershire sauce, smoked paprika, and red pepper flakes if using. Scrape up any browned bits from the bottom. Bring to a simmer.
- Simmer the snake: Return the seared snake pieces and any accumulated juices to the pan. Cover and simmer gently for 15–20 minutes, or until the snake is tender and cooked through. The meat should reach a safe minimum internal temperature of 160°F (71°C) for ground meat or whole cuts of rabbit, but for snake, treat it like poultry and cook to 165°F (74°C) as a precaution, checked with a food thermometer.
- Add broccoli: Stir in the broccoli florets. Cover and cook for an additional 5–7 minutes, until broccoli is bright green and tender-crisp.
- Thicken the sauce: Push the broccoli and snake to one side. Pour the cornstarch slurry into the simmering liquid, stirring constantly. Cook for 1–2 minutes until the sauce thickens slightly.
- Finish and serve: Stir in the crispy bacon. Taste and adjust salt if needed. Serve hot over rice, noodles, or with crusty bread.
Tips
- Substitutions: If you can’t find snake, this recipe works equally well with chicken thighs, rabbit, or even firm white fish (reduce simmering time for fish to 5–7 minutes). Snake has a mild flavor, so don’t skip the bacon—it adds necessary richness.
- Don’t overcook broccoli: Add broccoli in the last few minutes so it stays crisp. Overcooked broccoli turns mushy and loses its bright color.
- Thickening: If you prefer a thinner sauce, skip the cornstarch slurry. If you like it thicker, add an extra teaspoon of cornstarch.
- Common mistake: Searing snake too long before simmering can dry it out. Aim for a quick sear, then finish cooking in the liquid.
Serving Suggestions
Serve this dish over steamed jasmine rice, egg noodles, or quinoa to soak up the flavorful sauce. A side of crusty bread for dipping works well too. For a low-carb option, serve with cauliflower rice or alongside a simple green salad.
Variations
- Creamy version: Stir in 1/2 cup (120 ml) heavy cream along with the broth for a richer, creamier sauce.
- Spicy kick: Add 1–2 fresh chopped chilies or a tablespoon of sriracha with the garlic for extra heat.
- Cheesy twist: Sprinkle 1/2 cup (50 g) shredded cheddar or Parmesan over the top before serving.
- Herb infusion: Add a sprig of fresh thyme or rosemary during the simmering step, and remove before serving.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The dish will keep for up to 3 days. To reheat, warm gently in a skillet over medium-low heat with a splash of broth or water, or microwave in 30-second bursts, stirring between, until heated through to 165°F (74°C). The broccoli will soften further upon reheating, so it’s best to eat within 2 days for optimal texture. Freezing is not recommended as broccoli and sauce can become watery and mushy.
Frequently Asked Questions
Where can I buy snake meat? Snake meat is available at some specialty butcher shops, Asian markets, or online exotic meat retailers. If you hunt snake yourself, ensure it’s legal in your area and that you know how to safely skin and clean it.
Can I use frozen snake meat? Yes, thaw it overnight in the refrigerator before cooking. Pat it dry thoroughly before searing to ensure browning.
What does snake taste like? Snake meat has a mild, slightly fishy flavor with a texture similar to firm white fish or chicken. It’s not gamey if handled properly, and it absorbs marinades and sauces well.
Do I have to remove the bones? Yes, snake has a spine and rib bones that must be removed before cooking. Ask your butcher to debone it if you’re unsure how to do it yourself.
Can I make this in a slow cooker? Yes, brown the bacon and snake first, then transfer everything except the broccoli and slurry to a slow cooker. Cook on low for 4–5 hours, then add broccoli for the last 20 minutes. Thicken the sauce on the stovetop afterward.
Is snake meat safe to eat? Yes, when properly handled and cooked to a safe internal temperature of 165°F (74°C). Always source snake from a reputable supplier and ensure it’s fresh. Pregnant women, young children, and those with compromised immune systems should avoid exotic meats unless fully cooked.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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