It took a long time but I finally got my taste of Iguana. This one was munching on ground vegetation in my back yard and I shot it with an air gun. I missed the first two shots, but got it in the head on the 3rd one and it keeled over.
Cleaning it wasn't too bad. The smell of the guts reminded me of a horse farm, makes sense since these animals are vegetarian. With a little care the skin came off. The flesh has a sort of fresh smell to it reminiscent of something to do with the sea. The texture of it was kind of like chicken, but there wasn't any fat to be seen on this animal.
I could have cooked it as fricassee but that would have masked the taste. I wanted to cook it in a very simple way so as to get a sense for what iguana really tastes like. So a few minutes marinating in garlic soya and on the grill it went. As I already mentioned this flesh has no fat in it and there were no flare ups on the grill.
Start

Finish


The texture of the meat was still like chicken but tougher. The yield was good with the most meat coming from the base of the tail and the hind legs. Although there was meat everywhere else too. The meat had a peculiar taste that I can't equate to anything else. I didn't like it. The taste was most pronounced in the thicker pieces of meat, like those from the tail. I ate some and left the rest for a couple of days in the fridge. I went at it again later to see if my impressions the first time were right and they were. If I had to eat iguana to survive it wouldn't be a big deal, but it's definitely not an animal that I'd choose to kill for food again. I'm sure cooked in a different way it could be delicious, but I don't see the point when a nice cut of beef with some fat and bone stuck to it, seasoned with a little salt and tossed on the grill for a few minutes tastes divine. None of the iguana went to waste, what I couldn't finish my dogs did.