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How to Cook a Rattlesnake

Where to buy rattlesnake meat on the Internet, How to prepare a rattlesnake for cooking, where to find rattlesnake recipes, how to kill a rattlesnake, general information about rattlesnakes, and rattlesnake safety tips.

Where to Buy Rattlesnake Meat
(typically costs $20 - $60 per pound)
- Exotic Meat Market - Rattlesnake Meat and Sausage
- Exotic Meats USA - Whole Skinned Rattlesnake Meat
- Cabelas Dot com - Exotic Meat Gift Set Includes Rattlesnake

How to Prepare a Rattlesnake for Cooking
- Begin with a dead rattlesnake (EXTREMELY dangerous live)
- Cut off the rattlesnake's head (about 4 inches down the neck for fullgrown)
- Drain all the blood from the snake
- Starting at the head end, peel the rattlesnake
- Cut off the tail where it becomes hard to peel
- Make long slice in underside to remove internal organs
- Clean the snake well, inside and out, with cold water
- Chop the snake into 2 inch pieces.
- Can be frozen until ready to cook
- Can be boned after cooking
- How to Prepare A Rattlesnake for good Eating

Rattlesnake Recipes on the Internet
- Backwoods Bound Rattlesnake Recpes
- Exotic Meat Market - Rattlesnake Facts and Recipes
- Cooks.com - Rattlesnake Recipes
- Food Network - Fried Rattlesnake Philipino Style
- All Recipes - Rattlesnake Pasta

Killing Rattlesnakes
- eHow "How to Kill a Rattlesnake" Article
- California Reptile Hunting Regulations
- Arizona Reptile Hunting Regulations (PDF)

Rattlesnake Events
- Sweetwater Rattlesnake Roundup in Texas
- OOP Rattlesnake Rodeo in Alabama
- CBD "Outlawing Rattlesnake Roundups" Article

About Rattlesnakes
- ICWDM "Control of Rattlesnakes" Article
- State of Arizona - Rattlesnake Facts
- State of California - Rattlesnake Facts
- State of Alabama - Snake Facts
- State of Nevada - Snake Facts
- State of Texas - Venomous Snake Facts
- Texas Historical Association - Rattlesnakes
- American Rattlesnake Museum (Albuquerque, New Mexico)


See also
American Recipes by Ingredient
Pan American Recipes by Country
Pan American Travel Guide


Editor Kathie Fry
EDITOR KATHIE FRY
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