rattlesnake

Name: Rattlesnake
Prep time: 2 h 20 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 - rattlesnake (approximately 4 feet or larger)

(1 RATING)

26 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on May 20, 2013

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. Stock photo

Rate

prep time 2 Hr 20 Min

cook time 20 Min

method Stove Top

yield 4 / 6

Ingredients

1 - rattlesnake (approximately 4 feet or larger)

How To Make rattlesnake

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.

Step 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.
Step 3

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