From a postcard I've held onto since we lived in Texas. This recipe is actually quite tasty. I haven't made it myself, but have eaten it a couple of times.
1 rattlesnake
cornmeal
flour
salt and pepper to taste
milk
egg
oil
salsa for dipping, if desired
1. Skin the snake by cutting through the skin and peeling the skin back until you have completely skinned the snake.
2. Cut the snake meat into 3- to 4-inch pieces.
3. Roll the snake cuts into a mixture of cornmeal and flour seasoned with salt and pepper.
4. Dip in a mixture of milk and beaten egg.
5. Dredge in cornmeal mixture again.
6. Sauté in hot oil until browned on all sides.
7. Serve with salsa.
Zayda posted on Jan 31, 2008
| views: 548
Comments
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silverwhisper said on Jan 31, 2008....
OK, i gotta ask...what does rattlesnake taste like? i'm awfully curious!
and i swear, if you say "chicken" there's gonna be such a trouting... :p
ed -
MissMimi said on Jan 31, 2008....
Rattlesnake tastes like trout.
[runs out the door]
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MissMimi said on Jan 31, 2008....
Zee, I don't think I could get past the skinning part. Just picturing it makes me think of that nutcase Anthony Bourdain who regularly eats stomach-turning cuisine. -
Zayda said on Jan 31, 2008....
Honestly, Silver, it really does taste rather like chicken.
It's considered a delicacy in many cultures, btw, including some Asian cultures where they proclaim it literally "warms the heart".
You can actually order it online, but generally canned.
There are some places where you can find it dried, like jerky, but it's very dangerous to eat that way because its dried from the raw state and raw rattlesnake meat can be laden with deadly parasites.
LOL. Mimi. Honestly, the skinning part doesn't bother me. I've watched them be skinned before but never skinned one myself. But then, I've gutted filleted salmon and various other fish when I was younger and lived in Alaska, so I'm not really very squeamish at all.
Out of curiosity, I looked online and found another recipe:After cutting off the head, skinning and thoroughly washing, cut rattlesnake meat into three-inch pieces. Roll in a mixture of flour, cracker crumbs, garlic powder, salt, and pepper. Deep-fry ‘til golden brown at medium-high heat. Serve with French-fried potatoes, coleslaw and plenty of ice-cold beer on the side. -
Suddenrain said on Jan 31, 2008....
:-x Maybe...if I was blind with no tastebuds, homeless and wandering the desert in no set direction. Then again...maybe not. -
MissMimi said on Feb 01, 2008....
After cutting off the head? Oh this just gets better and better. Gag.
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Suddenrain said on Feb 01, 2008....
Lmao @ MM -
silverwhisper said on Feb 01, 2008....
super z: yeah, i'm somehow not surprised to learn that it really does taste like chicken. i'm aware it's considered a delicacy in a number of cultures: i've just never had it. :>
yeesh...they don't do anything to sanitize the meat? yuck!
ed -
Zayda said on Feb 01, 2008....
LOL. Sudden, it's not so bad if you don't have to do the skinning yourself or watch someone skin it. You might not even know it was rattlesnake if it was presented to you on a plate and deep-fried.
Mimi: I never knew you were so squeamish. :D
Silver: What can I say; I'm an adventurous eater some days. :) I'm sure there is someone out there who does something to sanitize rattlesnake meat before they dry it, but why take that risk? Even I'm not that adventurous. -
silverwhisper said on Feb 01, 2008....
so you wouldn't do the tony bourdain/still-beating cobra heart thing, huh? :D
ed -
queenparanoia said on Feb 03, 2008....
i havent tried it before but i found a restaurant here in the philippines that serves that dish...
Comment on "Fried Rattlesnake"
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