How to Cook a Rattlesnake : The meat will taste much like other dishes, depending on the way it is fixed, seasoned, and cooked. Prepared like fish with corn meal, it will remind you of fish. Prepared like chicken, with a flour dip, it will taste strikingly like chicken. It can be smoked, broiled, boned for gumbo, made into paté or prepared any other way the cook prefers. The simplest is sometimes the best. Many people prefer this old fried chicken recipe: Ingredients: 1 rattlesnake Baking soda Flour Salt and pepper to taste Vegetable oil Method: Skin, gut, clean, and cut snake into serving sizes desired, maybe three inches long. Dip all in baking-soda-saturated water. Remove excess soda-water mixture. Roll pieces and coat in flour, salt, and pepper. Season with anything else, as desired. Fill a skillet with vegetable oil to about one inch. Heat from medium to medium high. Carefully place pieces in the skillet, being careful to allow space between pieces. Fry until tender throughout (or floating if in deep oil). Don't worry about venom; it is contained in the jaw of the snake and was removed with the head. So please, do not cook the snake with the head or rattle on. If the snake has been bitten by another snake, all venom will be removed in the cooking process, maybe. But, then again, it's always better to check this out first; just ask the snake.
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