Butchered Rattlesnake
Dive into the wild side of gastronomy with this unique and flavorful Butchered Rattlesnake recipe. Perfectly marinated in tangy buttermilk to tenderize and eliminate gaminess, the rattlesnake meat is coated in a spiced blend of flour, cornmeal, garlic powder, and paprika for an irresistibly crispy crust. Fried to golden perfection, the meat boasts a texture that's both tender and crunchy, making it an adventurous delicacy for those looking to expand their palate. Served hot with a squeeze of fresh lemon and optional sides like coleslaw or cornbread, this dish is a bold and unforgettable culinary experience. Perfect for wild game enthusiasts, this recipe transforms rattlesnake into a savory, crowd-pleasing dish that’s easier to make than you might think.
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Recipe Information
Ingredients
- 2 pounds Rattlesnake meat
- 2 cups Buttermilk
- 1.5 cups All-purpose flour
- 1 cup Cornmeal
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Vegetable oil
- 2 Lemon wedges
Instructions
Clean the rattlesnake meat thoroughly, removing any remaining skin or cartilage. Pat the meat dry with paper towels and cut it into 2-inch sections for easier cooking.
In a large bowl, pour the buttermilk over the rattlesnake meat. Ensure all pieces are fully submerged. Cover and let the meat marinate in the refrigerator for 1 hour to tenderize and remove any gaminess.
In a shallow dish, combine the all-purpose flour, cornmeal, garlic powder, paprika, cayenne pepper, salt, and black pepper. Mix well to form the coating mixture.
Remove the rattlesnake meat from the buttermilk, allowing any excess liquid to drain off. Dredge each piece of meat in the flour mixture, pressing lightly to ensure an even coating.
In a large skillet or deep fryer, heat the vegetable oil to 350°F (175°C). Ensure the oil is deep enough to fully submerge the rattlesnake pieces during frying.
Carefully add the coated rattlesnake meat to the hot oil in small batches, avoiding overcrowding. Fry each batch for 5-6 minutes, or until golden brown and cooked through. The internal temperature should reach 160°F (71°C).
Using a slotted spoon, transfer the cooked rattlesnake pieces to a plate lined with paper towels to drain any excess oil.
Serve the butchered rattlesnake hot with fresh lemon wedges for squeezing over the top. Pair with a side of coleslaw or cornbread for a complete meal.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.9 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 186 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 877 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
