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Post by dongiovanni on Oct 8, 2007 12:08:02 GMT -5
Having spent many years in Texas this Spring I have the hankering for Western Diamondback Rattlesnake. Buy a skinned snake, a lot safer than finding one. I like to cut mine into 2 inch long portions and then I take flower and put in into a bowl. Next take your garlic minced and wet the snake with olive oil roll it into the garlic and drop it into the flower again roll it around. Take a deep pot and I use olive oil and recycle it after each use until it looks too dark or picks up off odors and heat it until it's very hot so when you drop in the snake it starts to crackle. Be very careful use a screened top for splatter control. The meat will start to turn brown well golden brown, take out the tongs and use a plate and bounty to place the snake on to soak up the oil. I like mine with horseradish and hot mustard. As far as the wine I prefer a slightly sweet wine to offset the spice and enjoy.
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Post by Mary Baker on Oct 8, 2007 13:15:04 GMT -5
Sooo . . . where do you buy your skinned rattlesnake?
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Post by dongiovanni on Oct 8, 2007 13:35:01 GMT -5
Mary, When I lived in TX we uses to get them from Cisco and Breckenridge...any place that had a den... Click On MeThis link will direct you a few places... Click On Me
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Post by drinkme on Oct 9, 2007 7:47:16 GMT -5
I've heard people talk of eating them, but was too slow to get the last volunteer who slithered past. Any pointers for cleaning them? Is it easier to skin them after cutting into sections or before? Ditto removing the spine and ribs - one long pull or a bunch of short ones?
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Post by dongiovanni on Oct 9, 2007 9:21:02 GMT -5
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Post by Mary Baker on Oct 14, 2007 15:07:15 GMT -5
Sheesh. Rattlesnake meat is inexpensive!! (Gee, wonder why . . . ) At Exotic Meats they have a 2.5 lb. pkg for $100. But I went for the 8 oz. pkg for $39.95 at Prairie Harvest: Rattlesnake Bnls Loin (incl. Prairie Harvest Batter Mix + Cooking Instructions)And now the question is, what wine to serve? ;D
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Post by Mary Baker on Oct 26, 2007 11:31:49 GMT -5
Well, after waiting for 10 days to receive my order, I finally called them and they said they no longer fill internet orders; they give all their meat to chefs. This was after getting an online confirmation. Disappointing. Shipping, however, was $30! On top of the $40 for 8 oz! And the other online sources charge $100 a pound! Now, I can understand that the meat might be, um, hard to come by . . . Guess I'll just have to wait for one to slither by me, chop its head off with a shovel, gut it, skin it . . . riiiiight. ;D
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Post by windsurfer on Feb 20, 2008 15:19:05 GMT -5
Guh-ross. But if you grill some up during the Zin Festival in March I'll give it a try! Maybe ... Have you tried Paso Meats? They do wild game, so maybe I dunno they might get the occasional snake? I think I would have to drink a lot of Rattler Red first .... ;D
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yyryy6
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Post by yyryy6 on Mar 13, 2010 4:27:50 GMT -5
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zl
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Post by zl on Mar 19, 2010 2:21:33 GMT -5
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