This recipe is private


Russ Myers


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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★★★★★ 1 vote

4 / 6
2 Hr 20 Min
20 Min
Stove Top


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rattlesnake (approximately 4 feet or larger)

How to Make Rattlesnake


  • 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.

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About Rattlesnake

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

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