If you have the opportunity to cook up a rattlesnake – Take It! Here’s an easy recipe that’s actually yummy! First make sure the snake is just dead. Skin and clean the snake. If you want to keep the Rattlesnake skin, it is important to clean and cure the skin or it will rot. This blog post does not cover how to prepare the skin, only how to cook the snake.
While camping at Cuyamaca Rancho State Park, one of the Rangers came across a Rattlesnake that had just been killed, which made it far game for eating.
Knowing Al could cook just about anything and make it taste good, the ranger dropped the snake off with us to prepare it for dining.
The snake was actually quite yummy. There’s a lot of bones in a snake so you do have to pick around the bones and extract the meat, but with this recipe, you’re likely to enjoy dining on Rattlesnake.
Directions:
Get a sheet of thick aluminum foil large enough to make a roughly 12” by 12” envelope.
Spray the foil with Olive Oil flavored Pam. Place the curled snake in the foil. Lightly coat the snake with olive oil, then coat it with Old Bay Seasoning.
Fold the aluminum foil over the snake to make a loose sealed pocket. Place it on a rack over hot coals (minimal or no flame) and cook for 30 minutes. Next open the aluminum foil, check the meat for doneness. Once the meat is nearly done, continue cooking the snake with the foil unsealed and open, browning the meat slightly (time will vary) and until done to taste.
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