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  #1  
Old 05-04-2016, 09:57 AM
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Cooking Rattlesnake?


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My friends killed a large rattler this week on their front steps. It got me thinking about eating them. It's one thing I haven't eaten or cooked. Does anyone have a favorite method? I think I'll try it next time.
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  #2  
Old 05-04-2016, 10:43 AM
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Some hot oil in a cast iron skillet. Lightly breaded like chicken.


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Old 05-04-2016, 11:04 AM
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Yup.... tastes like.... rattlesnake, of course!

A little chewy but edible.
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  #4  
Old 05-04-2016, 11:37 AM
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I've had rattlesnake chili. Knew it wasn't burger meat but couldn't identify it. I'd eat it again.
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  #5  
Old 05-04-2016, 01:52 PM
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Any recipe for frog legs, fish or chicken works as long as its fried in HOT oil.

Fish fry grease is ready when a kitchen match floating on top lights off.
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Old 05-04-2016, 02:26 PM
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50 years ago I was a seasonal park ranger in Montezuma's Well Nat Monument and we were plagues by blacktail rattlers. They did not get bigger than 3 feet but were especially venomous and had to be removed. Ended up eating a few of them. Remember there is no fat on them and they will cook dry very quickly. Something like a stew of chili where they are immersed in liquid is best, otherwise you emd up with snake jerky!
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  #7  
Old 05-04-2016, 04:51 PM
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When i was Stationed in Texas years ago,? We hunted the Rattlers,? With some of the locals there.? Then we cooked them up ,? Or Grilled them with the same Marinade, That they used on chicken or pork.? Great eating back then,?
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  #8  
Old 05-04-2016, 06:40 PM
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Originally Posted by unclepaddy View Post
My friends killed a large rattler this week on their front steps. It got me thinking about eating them. It's one thing I haven't eaten or cooked. Does anyone have a favorite method? I think I'll try it next time.
Cook it pretty much like Chicken. I don't like it breaded but we cooked it almost like any chicken.
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  #9  
Old 05-04-2016, 06:42 PM
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Originally Posted by MikeG View Post
Yup.... tastes like.... rattlesnake, of course!

A little chewy but edible.
Hey helps keep those jaws muscles in shape!

To me it kinda went the chicken taste route... but....
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  #10  
Old 05-05-2016, 05:13 AM
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I would think if the meat was chewy it was over cooked. several types of fish will get that way when over cooked and so will frog legs.

Stuffed Diamondback **** I would remove the head!!!!!!!


1 - 3 ft. or longer Diamondback
~ 1 cup dried cornbread cubes
~ 1 tbsp oil
~ 1/2 cup beef stock
~ 1/2 stalk of celery, chopped
~ 1/2 onion,chopped
~ 1 tbsp Jack Daniels whiskey
~ 1 cup molasses
~ 1 cherry tomato



Slice down belly of snake from bottom of jaw to tail with a shallow cut. Gut the snake and throw away internals. Run gutted snake under warm tap water and remove extra blood.

In a mixing bowl, mix cornbread cubes, oil, beef stock, celery and onion. Allow to stand for 10-15 minutes. Salt and pepper to taste.

Roll stuffing into a tube (snake) shape and insert along the inside of snake. Close up skin and sew together with cooking twine in a zig-zag pattern.

In a small mixing bowl, mix Jack Daniels and molasses. Set aside.

Place snake in a casserole dish. Make sure snake does not overlap as uneven cooking will occur.

With a cooking brush, brush snake with Jack Daniels glaze. Pour extra glaze around the snake in the casserole dish.

Place casserole dish into 275 degree oven for an hour and a half or until tender.

Remove casserole dish from oven and prop open snake's mouth. Place cherry tomato in mouth for appearance.
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  #11  
Old 05-05-2016, 02:40 PM
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Originally Posted by alleyyooper View Post
I would think if the meat was chewy it was over cooked. several types of fish will get that way when over cooked and so will frog legs.

Stuffed Diamondback **** I would remove the head!!!!!!!


1 - 3 ft. or longer Diamondback
~ 1 cup dried cornbread cubes
~ 1 tbsp oil
~ 1/2 cup beef stock
~ 1/2 stalk of celery, chopped
~ 1/2 onion,chopped
~ 1 tbsp Jack Daniels whiskey
~ 1 cup molasses
~ 1 cherry tomato



Slice down belly of snake from bottom of jaw to tail with a shallow cut. Gut the snake and throw away internals. Run gutted snake under warm tap water and remove extra blood.

In a mixing bowl, mix cornbread cubes, oil, beef stock, celery and onion. Allow to stand for 10-15 minutes. Salt and pepper to taste.

Roll stuffing into a tube (snake) shape and insert along the inside of snake. Close up skin and sew together with cooking twine in a zig-zag pattern.

In a small mixing bowl, mix Jack Daniels and molasses. Set aside.

Place snake in a casserole dish. Make sure snake does not overlap as uneven cooking will occur.

With a cooking brush, brush snake with Jack Daniels glaze. Pour extra glaze around the snake in the casserole dish.

Place casserole dish into 275 degree oven for an hour and a half or until tender.

Remove casserole dish from oven and prop open snake's mouth. Place cherry tomato in mouth for appearance.

Remember to drink 2 cups of JD .

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  #12  
Old 05-05-2016, 02:43 PM
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I'll take the gravy. Hold the molasses.
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  #13  
Old 05-06-2016, 06:28 AM
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Was enough for me, tasted just like Snake! Think the guy that cooked it for us must have over done it. Or it was because I knew what I was eating.
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  #14  
Old 04-28-2017, 02:03 PM
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In Texas to Hunt them , We use to use a Gas can filled with Gasoline, & a rubber Hose, Pour some gas into the hose stick it down the Hole of the Rattlers Nest & blow the gas down into the nest , Stand back & watch then come crawling out of the nest, like it was on fire, Made some nice Meals Plus the Skins & Rattlers were nice to sell also. And YES they do taste like Chicken. FGUFFEY Ft Hood Was the Place for this back in the Day's Plenty of Land out there to Snake hunt among other Game. We used a 22 LR Or Shot shell when we could get them, a shot in their heads use to end it for them. Great fun times they were.

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  #15  
Old 04-28-2017, 04:39 PM
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Get a good cast iron skillet and get the pan hot. Take pieces of the snake meat and lightly four them. Add butter seasoned with garlic into the pan, as soon as it's melted add the meat. Let it brown for 20-30 seconds and turn, doing the same thing to the other side. The key is not to overcook it. Just lightly browned on both sides in a hot pan. Don't let the butter turn black!
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Old 05-14-2017, 03:52 AM
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Rattlensnake soup/stew is the only way to go. We would have this a couple times a summer on the farm, depending on how many times a rattler decided to hide by the play pen. I found a recipe online that seems similar to how mom would have made it, and now I want to have a go myself. https://harvestingnature.com/2011/09...d-rattlesnake/
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  #17  
Old 05-14-2017, 04:28 AM
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Originally Posted by onelongshot View Post
Get a good cast iron skillet and get the pan hot. Take pieces of the snake meat and lightly four them. Add butter seasoned with garlic into the pan, as soon as it's melted add the meat. Let it brown for 20-30 seconds and turn, doing the same thing to the other side. The key is not to overcook it. Just lightly browned on both sides in a hot pan. Don't let the butter turn black!
Roll it around in some Tony C's Cajun mix as well... awesome.

I would cut it into small 1 inch finger sized squares like scampi.
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  #18  
Old 05-25-2017, 09:39 PM
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Originally Posted by onelongshot View Post
Get a good cast iron skillet and get the pan hot. Take pieces of the snake meat and lightly four them. Add butter seasoned with garlic into the pan, as soon as it's melted add the meat. Let it brown for 20-30 seconds and turn, doing the same thing to the other side. The key is not to overcook it. Just lightly browned on both sides in a hot pan. Don't let the butter turn black!
I want to try this one, I killed decent sized one this morning but threw him away.
I see video's of guys snapping there necks and they immediately stop squirming around, I don't have the nerve to do that, is there another way to kill them that will allow you to skin them immediately?
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  #19  
Old 05-25-2017, 10:56 PM
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Originally Posted by alleyyooper View Post
I would think if the meat was chewy it was over cooked. several types of fish will get that way when over cooked and so will frog legs.

Stuffed Diamondback **** I would remove the head!!!!!!!


1 - 3 ft. or longer Diamondback
~ 1 cup dried cornbread cubes
~ 1 tbsp oil
~ 1/2 cup beef stock
~ 1/2 stalk of celery, chopped
~ 1/2 onion,chopped
~ 1 tbsp Jack Daniels whiskey
~ 1 cup molasses
~ 1 cherry tomato

With a cooking brush, brush snake with Jack Daniels glaze. Pour extra glaze around the snake in the casserole dish.
Or drink the Jack and throw the dang snake away!
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  #20  
Old 06-05-2017, 06:10 PM
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Cook all snake and lizard (gator, iguana) like you would seafood. Even fish, far too many over-cook. As soon as you can smell it, get it off the heat! The spice etc., is up to you.
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