Crotalushunter, it’s my Instagram name – crotalus is the genus for most rattlesnakes, derived from the Greek word krotalon, which means “rattle” or “castanet”. So yes, my Instagram literally means “rattlesnake hunter”.
If you’ve never actually hunted a rattlesnake, than you’re missing out on the rush. Now, just because I use the term “hunt”, doesn’t mean that I kill rattlesnakes ruthlessly, or that I kill every rattlesnake I see. I hunt certain rattlesnake, and sometimes just shoot them with my camera. I’m not going to explain my process for snake hunting, as it’s not for everyone and not for the inexperienced, but it is exhilarating and one of my favorite past times.
The recipe that follows is for fried rattlesnake, a signature way to cook rattlesnake so as to overcome its rubbery texture. I’ve sautéed snake in the past and made snake tacos – while the taste was good, the texture was less than pleasurable.
Snake cross section. Red is the harvest-able meat from a snake.
Rattlesnakes, and most reptiles for that matter, have large and long muscles that extend down the spine, essentially the loin of the animal. This is the only significant source of meat on a snake. If you look at the diagram to the right, this is a cross section of a snake – the red is the harvestable muscle that is prime for eating. Simply take a knife and use your hands to remove the muscle from the vertebrae and ribs of the snake. As mentioned already, the muscles will come off in long cords. Cut these long muscles into bite-sized pieces; I like to make them around 6 inches long.
With fried rattlesnake, don’t try to seek a dark color if you find that your oil isn’t hot enough. A light colored fried snake will still prove crispy, but a dark colored, overcooked snake will be extremely rubbery.
Enjoy this dish with the lemon salt and lemon – chipotle aioli, and share with some friends. I’ve had many people try this recipe, and haven’t had a single person dislike it.
Fried Rattlesnake Recipe
The Meat from 1 Snake
1 Cup Buttermilk
1 tsp Salt
1.5 C Flour
0.5 C Masa or Cornmeal
1 Quart Oil
Salt and Pepper to Taste
Seasoning – Lemon Salt
Zest from 0.5 Lemon
3 Tbs Salt
1 tsp Chili Powder
1.5 tsp Paprika
1.5 tsp Ceyanne Pepper
1 tsp salt
Lemon – Chiptotle Aioli
0.25 Cup Sour Cream
0.25 Mayonnaise
Juice and Zest of 0.5 Lemon
1.5 tsp Oil (Preferably Olive)
1 tsp Parsley – Chopped Fine
1 Small Garlic Clove – Minced
1.5 Tbs Diced Chipotles in Adobo
Salt and Pepper to Taste
1.) Begin by placing rattlesnake meat into a bowl or sealable bag. Cover the snake with buttermilk and the 1 tsp salt (About 1 cup buttermilk, depending on the amount of meat). Let sit for at least 30 minutes, and up to 8 hours.
2.) With 15 minutes left in the buttermilk, begin heating oil to 425 degrees F – about medium – high on your stove top.
3.) Mix flour and masa/cornmeal in a bowl.
4.) Remove snake from buttermilk mixture and place into flour mixture. Toss the snake in the flour mixture, making sure that it is completely covered.
5.) Carefully remove from flour and place into heated oil. Use a metal utensil or something similar to hold the pieces of snake down in the oil. Cook until finished – about 2-6 minutes, depending on the thickness of the snake. Do not overcook.
6.) Remove from oil and place onto oil-absorbing material, such as paper towels. Immediately season with lemon salt.
7.) Eat with lemon-chipotle aioli, and enjoy.
Lemon Salt
1.) Zest half a lemon and mice the zest.
2.) Mix the rest of the spices with the lemon zest and allow to sit so that the lemon zest dries, about 30 minutes
3.) Use within a month of making
Lemon – Chipotle Aioli
1.) Mix all ingredients in bowl. If desired, mix in a blender to make smooth.
