Dr Daniel Natusch has eaten plenty of Burmese python over the years. “At the risk of repeating a cliché, it tastes a lot like chicken,” he says.
“You run the knife along the back of the snake and you almost get a 4m-long filleted steak. Firm white meat, no bones. And then it depends on how you prepare it. I’ve had it barbecued, in curries, as biltong and, yeah, it’s great.”
