RATTLESNAKE
Rattlesnake is a mild meat, chewy and flavorful, that is great in almost any type of dish. Soup, salad, or just grilled on the BBQ. This is a meat you should cook all the way through. A reminder, that snakes are coated with Salmonella slime, so first gave it a nice, long soak in a salt water brine. Skin it (just like a fish), and inspect the meat. A four foot snake has a lot of meat clinging to his bony skeleton. Stock photo
Provided by Russ Myers @Beegee1947
Categories Other Main Dishes
Number Of Ingredients 1
Steps:
- Remove the head and soak the snake covered in a salt water brine for at least 2 hours or more. Cut about 1/3 of the way down the belly plate and pull the skin down towards the anal vent.
- Pull entrails out and cut into the front of the vent. Wash thoroughly. Parboil as is or cut into 5 inch sections, adding only salt.
- When meat will pull from bone (approximately 10 minutes), drain. Remove meat from bone Serve over hot cooked rice.
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