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Fer au Vin

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Fer au Vin


This dish is not for the faint of heart - but it is delicious!

Cleaning your mamba:

Cut of the head and bury it: sometimes stepping  the head cab inject venom into the foot.

Put a stick through the body just behind the head

Pull of the skin like the stocking from a ladies' leg

Remove the intestines and cut into 3cm lengths - and you have the beginning of a great meal


  • 15ml (1 tablespoon) Vegetable oil, butter or fat

  • 75g (3 oz) bacon, rinded and chopped

  • 175g (6 oz) mushrooms - make sure they are not poisonous

  • 1 onion, skinned and chopped

  • 1 medium-sized mamba or other snake, cleaned and cut into 3cm/1½" pieces

  • 60ml (4 tablespoons) brandy

  • 45ml (3 level tablespoons) flour

  • 400ml (Ύ pint) red wine

  • 150ml (Ό pint) guinea fowl/francolin stock

  • 15ml (teaspoon) sugar

  • Salt and pepper


  1. Heat the oil and butter a pan and fry the bacon, mushrooms and onions for 3-4 minutes, until browned. Remove from the pan.

  2. Add the snake and fry for 8-10 minutes until golden brown

  3. Pour the brandy over the snake and light the liquid with a burning stick from the fire.

  4. When the flames die down, remove the snake - but not the liquid - from the pan.

  5. Stir the flower into the fat remaining in the pan and cook for 2-3 minutes

  6. Gradually add the wine and guinea fowl/francolin stock and bring to the boil until thickened.

  7. Add sugar and seasoning.

  8. Return the snake, bacon and mushrooms and onion to the pan

  9. Cover and cook slowly until tender

  10. Garnish with lemon, parsley and tomato and serve

  11. Enjoy!


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