Cooking with Delicious Rattlesnake Meat

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Rattlesnake meat is a delicacy southwest. If you have not ever eaten rattlesnake, you are a real treat. No, it does not taste like chicken! It has a flavor much Garnier – more reminiscent of pheasant, frog legs, alligator, or even elk.

There are two ways to cook meat rattlesnake: De-boned, or with bones intact. If you cook with the bones intact, you have to deal with them while he eats. This is not a big deal really, and in fact many "just a snake" typeRecipes (baked snake, the snake southern fire, etc.) call the snake cut into pieces and cooked with the bones.

Use of snake meat in Chile or other dishes where the meat is mixed into the dish calls for the removal of bone. This can be done by the snake carcass simmer for one hour in a pan of water with a little lemon juice and maybe some spices. While the meat comes off bones easily. Be sure to taste it before mixing with other ingredients!

Hereis an easy to make recipe for Rattlesnake Chili:

1 large onion, chopped

3 large cloves garlic, minced

1 red pepper, chopped

3 jalapeno peppers, chopped

1 28 oz diced tomatoes

1 15 oz can tomato paste

1 28 oz can chili beans

1 / 4 cup chili powder

2 v. Tea. cumin

1 tsp Tea. salt

1 tsp Tea. black pepper

2 pounds beef Rattlesnake

juice of 1 / 2 lemon

Simmer rattlesnake in water and lemon juice for 1 hour, remove andSeparate meat from bones.

Combine boneless meat with remaining ingredients in a crock pot and cook slowly for 6-8 hours, or bring to a boil in a large pot and simmer for 2 hours.

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