Cooking Snakes

A rattler

This year there seems to be more rattlesnakes on the move around here. It may just be that they are being forced to move because of the drought. But it got me to think about cooking snakes. Now rattlesnake tastes to me like a cross between chicken and Cornish game hens. I like the taste.

Now rattlesnakes are not hard to prepare. You can use the same techniques for cooking other types of snakes; just the taste may be different. I don’t know of any snakes that will hurt you to eat as long as you aren’t bit.

Cut up and ready to put in brine

To prepare your rattlesnake, first cut the head off about 4 inches behind head. Then hang the snake by its tail. This will let the snake bleed well. Next skin the snake. Start bysplitting the snakeskin the entire length on the belly, starting from the head end.

Starting with head end, peel the skin from the meat. Then strip the entrails from body of snake and dispose of them.

At this point the snake can be eaten. But if you have time, cut the snake into smaller pieces and soak in fresh cold brine.

A word of warning: Be sure to dispose of the head immediately as they can bite for several hours. Bury the head. I recommend you do not handle the head with your bare hands.

Here is an old recipe for cooking snakes

Rattlesnake stew

Cut the snake into small pieces, roll them in flour and fry in bacon fat or lard. Season the meat with salt and pepper. Then cover the snake with water and bring to a boil. Turn down the heat and simmer for 1 1/2 hours or until tender.

While the snake is stewing, fry onions, carrots, celery and garlic in bacon fat. Then peel and dice some potatoes. Add the vegetables to the pan containing the snake and cook until the potatoes are done.

Cooking snakes is not hard; it can be as simple as roasting them over an open fire on wooden skewers. Snakes are a good source of protein and once you get over the idea of eating them are quite tasty.