American Rattlesnake Recipe

Rattlesnake dishes (which consist of wild caught snake) are common in some parts of the US. The rattlesnake is processed for cooking by removing the head, skin and internal organs. The snake is then rinsed clean and cut into smaller pieces after which is it treated like regular meat. It is eaten as part of main meal or snack.

It can be marinated to enhance its natural flavor which is described as similar to chicken or fish with a mild sweetness. Its texture is chewy, and it cannot be cooked for very long because it’s a lean protein that has the tendency to become tough when overcooked. The most common ways to eat rattlesnake is grilled, stewed or battered and fried.

Rattlesnake is more commonly eaten in the states of Texas and Oklahoma. It’s consumed in some other areas of Southwest America though much less popular. The usual species of rattlesnake eaten is the Western Diamondback because it is common to encounter in the wild and is not a protected species though it may require a permit to hunt.

Throughout the rest of the United States there are either no native rattlesnake species or very few rattlesnake species. In some areas they are endangered and illegal to capture or kill. While it is not legal to hunt in other states, it is not illegal to consume and is eaten as a novelty. It can be found at fairs and niche markets where the meat is transported from the Southwest.

Origin and Significance

Rattlesnake was a major protein source for Native American tribes in Texas. Later European settlers would eat rattlesnake when other meat sources were scarce.

Today with the abundance of protein sources, rattlesnake is regularly eaten only in very rural areas or reserved for events dedicated to hunting and cooking rattlesnake whose main goal to is to keep the tradition alive.

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American Rattlesnake Recipe

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 6 minutes

Additional Time: 30 minutes

Total Time: 51 minutes

Rattlesnake dishes which consist of wild caught snake is common in some parts of the US.

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Ingredients

• Rattlesnake - 1
• Buttermilk - 1 cup
• Salt - 1 tsp
• Flour - ½ cup
• Masa or Cornmeal - ½ cup
• Oil - 1 quart
• Salt - to taste
• Pepper - to taste

Lemon Spice Mix

• Lemon zest - ½ lemon
• Salt - 1 Tbsp
• Chili Powder - 1 tsp
• Paprika - 1 ½ tsp
• Cayenne Pepper - 1 ½ tsp

Instructions

1. Mix the spices and salt with the lemon zest and allow to
   sit so that the lemon zest dries, about 30 minutes. (Use within a month of making.)
2. Place the cleaned rattlesnake meat into a bowl or sealable
   bag.
3. Cover the snake with the buttermilk and 1 tsp salt.
4. Let it sit for at least 30 minutes, and up to 8 hours in the fridge.
5. With 15 minutes left in the buttermilk, begin heating oil to
   425 degrees F – about medium heat.
6. Mix flour and masa/cornmeal in a bowl.
7. Remove the snake from buttermilk mixture and place into flour mixture.
8. Toss the snake in the flour mixture, making sure that it is completely
   coated.
9. Carefully remove from the flour and place into the heated oil.
10. Use a metal utensil to hold the pieces of snake down in the oil.
11. Fry until golden – about 2-6 minutes, depending on the thickness of the
    snake. Do not overcook.
12. Remove from oil and place onto a paper towel.
13. Immediately season with lemon salt and serve.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 2287Total Fat: 227gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 202gCholesterol: 2mgSodium: 2620mgCarbohydrates: 63gFiber: 6gSugar: 4gProtein: 9g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

Photo Credit: Kimberly Vardem