FIXING RATTLESNAKE MEAT : LUSENET : Country Families : One Thread

Does anyone know how to fix rattlesnake....I had some years ago but the host didn't say how they fixed it and it was very delicious..

-- Robert (, December 17, 2001


I like mine underneath my car tires a couple of times!!!!!!!!!!!God Bless

-- Micheale from SE Kansas (, December 17, 2001.

Well, I've never fixed it myself, so I can't vouch for any recipes. I've heard that it's good, though! Here are a couple of recipes I found on the internet that might help you. Were it me... I would try the 2nd recipe! I like the easy ones! :-)

Fried Rattlesnake

1 large rattlesnake
1 qt. water
Tarragon, dash
4 Tbsp. salt
Thyme, dash
Olive Oil
1 cup flour
1/8 tsp. paprika
Salt & Pepper to taste

Soak rattlesnake carcass for 2 hours in salt water. Rinse and dry meat well. Cut meat into chunks to fry. Marinate meat for 6 to 7 hours. Coat each piece with mixture of flour, paprika, pepper, tarragon and thyme. Fry chunks of prepared rattler in olive oil until golden brown


Fried Rattlesnake

Skin snake and cut in 3" and 4" pieces. Roll in mixture of flour, corn meal, milk and egg. Salt and pepper. Deep fry in hot oil. Serve hot.

-- Cheryl in KS (, December 17, 2001.

My neighbor growing up just cut it up in 4" fillets, salted and grilled it. Tasty.

-- Dawn (, December 17, 2001.

A friend of mine marinades it in Fresh Squeezed Lime juice.

-- Mark in N.C. Fla. (, December 17, 2001.

Oh, Mark! Rattlesnake Seviche! Marinade in fresh lime juice, add diced green chilies, chopped green onions, a bit of chopped tomatoes and cilentro! I think I would prefer this dish with raw fish instead of snake, simply for who it is that I am eating.

Robert, I have killed, cleaned and cooked rattlesnake for others to eat, but I cannot bring myself to eat it although it smells mighty good once it is cooked. The stench was almost overwhelming when I dressed it out.

I did the egg and buttermilk dip and dredge in seasoned flour like you would chicken or fish. It cooks fast like fish so I would say 10 minute per inch of thickness in a medium hot skillet. Hey, why not live dangerously and use bacon grease to fry it?

-- Laura (, December 18, 2001.

My wife basically used Laura's recipe, just made like fried chicken, basically. But funny thing, the outside of the cooked meat (the skin side) tasted sort of like chicken . . . but the inner meat tasted like more like frog leg. . . is that weird or what? Was still very tasty.

A man fixing one of our stock tanks once offered me some snake jerky. . . it wasn't half bad, even with the pump grease.

-- j.r. guerra (, December 18, 2001.

Oy vey!!! That took care of my appetite! LOL!!!

-- Ardie /WI (, December 18, 2001.

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