Butchered Rattlesnake Recipes

SOUTHERN FRIED RATTLESNAKE

Steps:

• Skin rattlesnake.
• Clean and wash meat.
• Cut in 4 inch lengths.
• Beat egg and milk.
• Mix salt, pepper, garlic salt, Accent and flour.
• Preheat deep fat fryer with cooking oil.
• Dip snake into egg mixture and then in flour mixture and place it in hot oil.
• Cook until golden brown.

BUTCHERED RATTLESNAKE

Steps:

• 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 after being severed.
• Place heads in covered container - DO NOT USE HANDS!
• Salt meat, then roll in flour.
• Drop in hot oil until golden brown.
• Serve hot.
• Goes well with salad, green beans and creamed potatoes.