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SNAKE

--DRESSING RATTLESNAKES

Take dead rattlesnake, place on cutting board, and hold firmly behind the head. Cut off head and discard. Cut off rattlers for your collection. Strip off the skin and save. One long skin can make a good hat band. Make a long slice on the underside and remove all internal organs. Cut into chunks and refrigerate until ready to use (can be frozen). Use as directed in your favorite recipes.

Listing Last Modified: Fri Jun 10 2005

 


Views: 108

DIAMOND RATTLERS A LA OKLAHOMA

Salt and pepper rattlesnake to taste and roll in cornmeal. Lay separately on waxed paper. Pan fry in oil until brown on both sides. Place on heated platter and decorate with parsley or watercress. If desired, serve with tarter sauce or barbecue sauce. Note: Rattlesnake meat tastes slightly like fish. It can be bought at any gourmet shop or catch your own. Using a forked stick, place just behind the head, not close enough to be bitten. Chop off head and entrails. Skin and chop with sharp knife. Wash. In some areas of the country, annual rattlesnake hunts are held.

Listing Last Modified: Sat Jun 11 2005

 


Views: 92

PANNED DIAMOND RATTLERS

Salt and pepper rattlesnake. Roll in corn meal and lay on wax paper. Pan fry in oil until brown on both sides. Serve with barbeque or tartar sauce.

Listing Last Modified: Thu Jun 09 2005

 


Views: 115

PANNED DIAMOND RATTLERS A LA OKLAHOMA

Salt and pepper rattlesnake to taste and roll in cornmeal. Lay separately on waxed paper. Pan fry in oil until brown on both sides. Place on heated platter and decorate with parsley or watercress. If desired, serve with tartar sauce or barbecue sauce. PERSONAL NOTE: Rattlesnake meat tastes slightly like fish. It can be bought at any gourmet shop or catch your own. Using a forked stick, place just behind the head, not close enough to be bitten. Chop off head and entrails. Skin and chop with sharp knife. Wash.

Listing Last Modified: Thu Jun 09 2005

 


Views: 97

PRAIRIE EEL

Cut bodies crosswise into 2 inch sections. Roll meat in mixture of cornmeal and salt. Combine bacon fat and Tabasco sauce in large skillet. Saute meat until brown and tender. Serves 3 to 4.

Listing Last Modified: Fri Jun 10 2005

 


Views: 100

RIP ROARIN' RATTLERS

Wash, dry and cut snake into 4 inch pieces. Mix all ingredients in a large bowl and allow meat to marinate for 2 hours. Lay snake on grill and cook slowly, basting frequently. Serve when tender.

Listing Last Modified: Thu Jun 09 2005

 


Views: 87

ROASTED RATTLESNAKE

Catch and skin rattlesnake and cut into 2 inch pieces. Place pieces on a skewer and roast over glowing coals, keeping the skewer constantly turning. When the meat quits sizzling, it is done. For a different taste treat, roll the cooked meat in a flour tortilla with refried beans and eat it like a sandwich. Watch out for the bones.

Listing Last Modified: Fri Jun 10 2005

 


Views: 85