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RE: Deep Fried Rattlesnake

Dr Don — Sat, 02 Sep 2006 11:35:31 GMT

Hey LT!

Is this on the menu for WWII? ;)

RE: Deep Fried Rattlesnake

FlatsKracker — Sat, 02 Sep 2006 01:35:59 GMT

Pretty much the same way ya do a fish...But check around first , ya might be able to sell the skins, if not , cut off head and rattles..save the rattles, they make a great keychain..lol then ya slice em up the belly and gut them , grab the spine and gently pull upward and it should come out in one piece, do the skin like felleting a fish , start one side and pull upward at an angle and it usually will come off in one piece also. Clean meat with cold water , cut in chunks and soak for a few hours in lemon juice...remove from water and dry with a papertowel and dont forget the honey mustard !!! lol

RE: Deep Fried Rattlesnake

Wes W. — Fri, 01 Sep 2006 12:03:08 GMT

It might sound stupid but how to you clean a rattlesnake? I just always shoot em off the tractor when im workin but never cleaned em.

RE: Deep Fried Rattlesnake

New guy on the flats — Mon, 14 Aug 2006 15:16:08 GMT

I just noticed this post... I've had my share of rattlesnake when I was younger. When I was a youngin' my parents had a horse farm in Debary on the St. Johns and we would shoot them from time to time and fry them up. They really don't taste bad. The good ol' days.

Deep Fried Rattlesnake

FlatsKracker — Wed, 09 Aug 2006 17:26:46 GMT

DEEP-FRIED RATTLESNAKE

1 medium-sized rattlesnake (3-4 lbs.), cut into steaks
1/2 cup flour
1/4 cup cornmeal
1/4 cup cracker crumbs
1/2 cup milk
1 egg
1/4 teaspoon garlic powder (not garlic salt)
1 teaspoon salt
dash pepper

Mix dry ingredients. Whisk milk into beaten egg and use to dip snake steaks.
Then coat them with dry ingredients. Fry, uncovered, in 400 degree oil until brown.