Deep-fried Rattlesnake

Introduction

History

Rattlesnake has been a traditional food source for many Native American tribes for centuries. The practice of deep-frying rattlesnake likely originated in the southern United States, where snake meat is considered a delicacy.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to remove the snake's head and skin before cutting it into steaks.

- Use a meat thermometer to ensure the snake is cooked to a safe internal temperature of 165°F (74°C).

- Be cautious when handling raw snake meat, as it can be slippery and difficult to work with.

Serving Suggestions

Serve the deep-fried rattlesnake with a side of coleslaw and cornbread for a complete southern-inspired meal.

Cooking Techniques

Deep-frying is the best cooking technique for rattlesnake meat, as it helps to seal in the juices and create a crispy coating.

Ingredient Substitutions

If you are unable to find rattlesnake meat, you can substitute with chicken or pork for a similar texture and flavor.

Make Ahead Tips

You can prepare the snake steaks ahead of time and store them in the refrigerator until ready to fry.

Presentation Ideas

Serve the deep-fried rattlesnake on a platter with lemon wedges and a dipping sauce, such as ranch or hot sauce.

Pairing Recommendations

Pair the deep-fried rattlesnake with a cold beer or a glass of sweet tea for a classic southern meal.

Storage and Reheating Instructions

Store any leftover deep-fried rattlesnake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of deep-fried rattlesnake contains approximately 300 calories.

Carbohydrates

The carbohydrates in this recipe come primarily from the flour, cornmeal, and cracker crumbs used to coat the snake steaks. Each serving contains approximately 20g of carbohydrates.

Fats

The fats in this recipe come from the oil used for frying the snake steaks. Each serving contains approximately 15g of fat.

Proteins

Rattlesnake meat is a good source of protein, with each serving containing approximately 25g.

Vitamins and minerals

Rattlesnake meat is rich in vitamins and minerals, including iron, zinc, and vitamin B12.

Alergens

This recipe contains gluten from the flour and may contain allergens from the egg and milk used in the coating.

Summary

Deep-fried rattlesnake is a high-protein dish that is relatively low in carbohydrates and calories. It is a unique and flavorful option for adventurous eaters.

Summary

Deep-fried rattlesnake is a unique and flavorful dish that is sure to impress your guests. With a crispy coating and tender meat, this recipe is a must-try for adventurous eaters.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for deep-fried rattlesnake. It was many years ago when I was just a young girl, visiting my aunt in the desert of Arizona. My aunt was a skilled cook, and she had learned this unique recipe from an old friend who had lived in the area for many years.

I was intrigued by the idea of cooking a snake, as I had never even seen one up close before. My aunt assured me that rattlesnake was a delicacy in the desert, and that it was actually quite delicious when cooked properly. She promised to teach me how to make it, and I eagerly agreed.

The first step in preparing the rattlesnake was to catch one. My aunt took me out into the desert with a long stick and a burlap sack, and we searched for a rattler to use in our recipe. After a few hours of searching, we finally came across a large rattlesnake coiled up in the shade of a rocky outcrop.

My aunt expertly used the stick to pin the snake down, and then she quickly grabbed it by the head and carefully placed it in the sack. I was amazed at her skill and bravery, and I knew that I had a lot to learn from her.

Back at her rustic adobe home, my aunt showed me how to skin and gut the rattlesnake. She explained that it was important to remove the venom glands and to clean the meat thoroughly to ensure that it was safe to eat. I watched in awe as she deftly cut and cleaned the snake, all the while sharing stories of her adventures in the desert.

Once the rattlesnake was prepared, my aunt marinated it in a mixture of spices and herbs to enhance the flavor. She then coated the pieces in a seasoned flour mixture and heated up a large pot of oil for frying. The smell of the sizzling snake filled the kitchen, and I couldn't wait to taste the final dish.

After a few minutes of frying, the rattlesnake emerged from the oil golden brown and crispy. My aunt carefully removed it from the pot and placed it on a platter, garnishing it with fresh herbs and a squeeze of lemon. She handed me a piece and urged me to try it.

I tentatively took a bite, unsure of what to expect. To my surprise, the rattlesnake was tender and flavorful, with a slightly sweet and nutty taste. I couldn't believe that I was eating snake, but I had to admit that it was delicious.

As we sat down to enjoy our meal, my aunt regaled me with more stories of her time in the desert and the many recipes she had learned from the people she had met along the way. She explained that cooking was a way of connecting with the land and the people around you, and that each dish told a story of its own.

That day, I learned not only how to cook deep-fried rattlesnake, but also the importance of preserving traditional recipes and passing them down through generations. I am grateful to my aunt for sharing her knowledge with me, and I will always cherish the memories of that day in the desert, cooking and eating a meal unlike any other.

Categories

| American Recipes | Cathy's Recipes |

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