Hot rock exotic meat rodeo recipe(phython)


5 persons


      • 225g butter
      • 4 cloves garlic, crushed
      • 3 fillets bison or springbok
      • 3 fillets rattle snake (or python, whichever is available)
      • 3 fillets wild boar

For the ranch dip

      • 150g blue cheese, chopped
      • 150ml soured cream
      • Finely chopped chives

For the cool sweet chilli dip

      • 4 tbsp sweet chilli sauce
      • 4 heaped tbsp mayonnaise

For the Calamity Jane corn fritters

      • 200g can sweetcorn
      • 6 spring onions, chopped
      • 2 red peppers, diced
      • 2 jalapeno peppers, diced
      • Handful of chopped coriander
      • 2 beaten eggs
      • 2 cloves garlic, crushed
      • Plain flour

To serve

      • Hot rocks for cooking on
      • Texan wedges
      • Barbecue sauce


      1. Preheat the oven to maximum temperature and place the rocks in the oven for 2 hours.
      2. Meanwhile mix the garlic and softened butter and refrigerate until ready to use.
      3. For the sweet chilli dip, mix all the ingredients together.
      4. For the corn fritters, in a bowl mix the sweetcorn, spring onion, red pepper, jalapeno pepper and coriander. Stir in the beaten eggs, garlic and salt and pepper, then just enough flour to make a thick batter holding all the ingredients together.
      5. Heat some oil in a fryer or deep-heavy bottomed frying pan until sizzling hot. Drop spoonfuls of the batter into the oil and cook until golden brown. Lift out and drain on kitchen paper.
      6. For the ranch dip, in a microwaveable bowl mix all the ingredients together the microwave on full power for 1 minute to melt the cheese.
      7. Once the rocks have been heated remove from the oven and take to the table on heatproof plates. Add a teaspoon of garlic butter to rocks and cook the meats to diners’ liking. Add more garlic butter to the rocks as required.
      8. Serve with the sweet chilli dip, warm ranch dip, corn fritters, Texan wedges and barbecue sauce.