How to Cook Rattlesnake Meat

Rattlesnakes are a venomous species of snake characterized by rings that rattle at the tip of the tail. The meat of a rattlesnake is edible, though very tough. However, when prepared properly, it can make a tasty meal. This recipe utilizes the meat from one adult rattlesnake, either bone-in or boneless, and will serve three to four people.

Things You'll Need

• Rattlesnake meat
• Sharp knife
• Meat tenderizer
• Casserole dish
• Salt
• Tortilla

Instructions

1. Slice the rattlesnake meat into half-inch slices or, if preferred, half-inch cubes, using a sharp knife. Pound the meat with a meat tenderizer for several minutes until it is adequately tender.

2. Place the rattlesnake meat into a casserole dish with a lid. Apply a generous amount of salt to the meat, ensuring that every portion is seasoned.

3. Add a half-inch of water to the casserole dish. The rattlesnake meat should be 2/3 of the way covered in water. Place the lid on the casserole dish and preheat the oven to 350 degrees F.

4. Place the casserole dish in the oven and allow the meat to bake for 50 to 60 minutes. Remove the lid from the dish ten minutes before the rattlesnake meat is done.

5. Remove the casserole dish from the oven and use a sharp knife to slice the rattlesnake meat into strips. Wrap the strips in a tortilla and serve immediately.

Tips & Warnings

• If the bones are still in the rattlesnake meat, cook normally and remove the bones just before slicing into strips. Marinate the meat overnight before cooking to further tenderize the meat and give it some extra flavor, if desired.

References

• The Ultimate Food Allergy Cookbook and Survival Guide; Nicolette M. Dumke; 2006

Resources

• Read this Article in Spanish