50+ Friends Club Cookbook
Meat and Game

Return to
Cookbook Index   |   Chapter Index

Chicken Fried Rattle Snake

From the Kitchen of: Trini

1		3-4 Foot Rattler
1		Egg
1/2	c.	Milk
		Salt
		Pepper
1	Flour
		Fat for Deep Frying

From:The ONLY TEXAS Cookbook - Linda West Eckhardt

• Cut the cleaned, skinned snake into 1-2 inch lengths
• Combine egg and milk. Salt and pepper the sections. Place flour in a kid's lunch sack. Shake snake in flour. Now place snake in eggs and milk mixture, then again in flour.
• Let stand to set the batter while you are heating the oil to 365 degrees.
• Deep fry until golden brown.

  There is an art to eating rattlesnake. The best meat is up against the backbone, also called the backstrap of a snake. Hold the snake in both hands with the backbone facing you, take a deep bite, then suck the meat off the ribs. To get meat more tender, one can parboil the snake for 15 minutes in water seasoned with onion and garlic. I think the dish tastes best right after baking the Trinidad Best Rum Cake.