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Re: Request: Rattlesnake recipes

Misc.

HOW TO BUTCHER RATTLESNAKES

Cut head off about 4 inches behind head. Hang by tail just below rattles
so that snake may bleed well. With sharp knife, on belly side and beginning at head end, split skin entire length. Starting with head end, separate skin from meat and peel upward to place where snake is tied; strip entrails from body of snake and dispose of. Clip body of snake where it is tied and drop in fresh cold brine water (either cover container or be sure to stand by it because the snake will crawl out of water). Take down skin, salt well and roll with scales on outside; place in container with lid and freeze until ready to tan. When body of snake has stopped crawling, remove and wash in fresh cold water, chop in lengths 3 or 4 inch long. NOTE: Be sure to dispose of head immediately as they can bite for several hours before severed. Place heads in covered container. DO NOT USE HANDS!

--RATTLESNAKE STEAK:--

2 to 4 foot rattlesnakes, dressed and
chopped
Salt
2 c. Crisco oil, very hot
1 c. flour
Pepper, optional

Salt meat, then roll in flour. Drop in hot
oil until golden brown.
Serve hot. Serves 4.

Goes well with salad, green beans and creamed
potatoes.

MsgID: 044
Shared by: CC/CA
In reply to: Request: Rattlesnake recipes
Board: Quantity Cooking at Recipelink.com
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  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
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  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!