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:

Comments:

Serves:

4 / 6

Prep:

2 Hr 20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1
rattlesnake (approximately 4 feet or larger)

Directions Step-By-Step

1
Remove 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.
2
Pull entrails out and cut into the front of the vent.
Wash thoroughly.
Parboil as is or cut into 5 inch sections, adding only salt.
3
When 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