Rattlesnake

Russ Myers

By
@Beegee1947

Rattlesnake is a mild meat, chewy and flavorful, that is great in almost any type of dish. Soup, salad, or just grilled on the BBQ. This is a meat you should cook all the way through.

A reminder, that snakes are coated with Salmonella slime, so first gave it a nice, long soak in a salt water brine. Skin it (just like a fish), and inspect the meat. A four foot snake has a lot of meat clinging to his bony skeleton.
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Rating:
★★★★★ 1 vote
Comments:
Serves:
4 / 6
Prep:
2 Hr 20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1
rattlesnake (approximately 4 feet or larger)

Step-By-Step

1Remove the head and soak the snake covered in a salt water brine for at least 2 hours or more.
Cut about 1/3 of the way down the belly plate and pull the skin down towards the anal vent.

2Pull entrails out and cut into the front of the vent.
Wash thoroughly.
Parboil as is or cut into 5 inch sections, adding only salt.

3When meat will pull from bone (approximately 10 minutes), drain.
Remove meat from bone
Serve over hot cooked rice.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Wild Game
Regional Style: American