While the idea of eating barbecued rattlesnake meat makes many people squeamish, the meat is highly valued by many exotic meat connoisseurs. Some brave diners say the snake tastes like chicken, while others liken it to frog legs. Although the USDA provides no information regarding the nutritional content of rattlesnake meat, the meat is likely lean and rich in protein. If you don't live where rattlesnakes are readily available, ready-to-cook rattlesnake meat is available from businesses that specialize in exotic meats.
Things You'll Need
- Barbecue sauce or Italian dressing
- Heavy-duty aluminum foil
- Barbecue brush
Cut the snake into pieces measuring about 4 to 6 inches in length. A snake purchased from a provider of exotic meats is already skinned and the head is removed.
Place the rattlesnake pieces in a bowl and cover them with barbecue sauce. Make your own barbecue sauce or use your favorite bottled sauce. Alternatively, marinate the rattlesnake in bottled Italian dressing. Place the bowl in the refrigerator and let the rattlesnake meat marinate for several hours.
Preheat a traditional grill or gas grill for about 10 minutes.
Remove the rattlesnake pieces from the marinade, then wrap the pieces loosely in heavy-duty aluminum foil. Discard the marinade. Alternatively, leave the pieces unwrapped and barbecue them a minute or two per side on the grill, using a grill topper or other device to prevent the pieces from dropping through the grate.
Open the aluminum foil packets every 10 to 15 minutes. Brush the meat with fresh barbecue sauce to keep it moist.
Place the foil packets in the center of the grill. Cook the rattlesnake for about 45 to 50 minutes, or until the snake is hot clear through and no pink remains.
Tips & Warnings
- Serve barbecued rattlesnake meat on a clean plate. Never place cooked meat on a plate that has held raw meat because the bacteria on raw meat can cause food poisoning.
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