Rattlesnake Meat Recipes | Exotic Meats USA

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Recipes

Rattlesnake Recipes

Barbecued Rattlesnake
Serves 6

Ingredients:

1 Rattlesnake, freshly skinned, head removed, 4’ or longer
barbecue sauce
salt and pepper to taste

Directions:

1. Cut snake into 4-6” sections. Marinate the snake in barbecue sauce several hours. Wrap sections in tinfoil and barbecue over charcoal or 45 minutes. To keep meat from drying out, baste with barbecue sauce every 10 minutes.

Thanks to: Woodall Publications Corp. ©1998

Grilled Cobra or Rattlesnake Japanese Style
serves 4

Ingredients:

1 pound skinned cobra or rattlesnake meat, cut into 1-inch lengths
1/3 cup soy sauce
¼ cup fresh lime juice
1/3 cup mirin (Japanese sweet mirin seasoning, bottles), or 2 tablespoons sweet sherry

bamboo skewers that have been soaked in water.

Directions:

1. Combine soy sauce, lime juice, and mirin. Add snake and marinate for at least 2 hours.
2. Prepare a fire in a charcoal grill. Remove snake from marinade, reserving marinade.
3. Thread snake on bamboo skewers and grill over medium-hot coals, basting frequently with marinade, until tender, about 4 to 5 minutes.

Fillet-O-Snake

Ingredients:

4 1-1/2’ snake fillets
5 tablespoons butter
1 pound mushrooms
1 tablespoon flour
2 tablespoons onion, minced
½ cup red wine
salt to taste
pepper to taste
pinch of garlic powder

Directions:

Heat 2 tablespoons butter in a fry pan, saute fillets 5 minutes on each side. Remove fillets and drain pan. Add 2 tablespoons butter to pan, saute mushrooms and onion until tender, add red wine, cook over low heat until contents is reduced by half.
Mix 1 tablespoon butter and flour to form a paste, add to your pan, cook stirring constantly for 1 minute. Add salt, pepper, and garlic powder to taste.
Place snake fillets on a serving platter, pour sauce over snake, serve
This recipe goes well with fresh bread, steamed broccoli or brussel sprouts.

Cajun Snake Fry

Ingredients:

2 three or four foot snakes
1 cup shortening
½ cup flour
3 cups milk
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon garlic juice
½ teaspoon ground cayenne pepper
¼ teaspoon black pepper
dash of white pepper
dash of oregano
dash of rosemary
salt to taste

Directions:

Skin, clean and rinse snake well. Cover with whole milk and garlic juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season with paprika, onion powder, cayenne, black pepper, and desired amount of salt.
Add white pepper, oregano, and rosemary to the flour. Heat shortening in a skillet. Lightly flour the snake and fry until golden brown.
Mashed potatoes, brown gravy, corn on the cob, and coleslaw are an excellent compliment for this entree.

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