Rattlesnake

2013-09-02

This skinned rattlesnake reminded me of the wild eels back in Flanders. My dad used to go fishing for them at night, and then we would eat them the next day.

Not only did the snake look similar, it also squirmed in the pan like eel does and it tasted pretty much as I remember eel. All in all an interesting experience.

INGREDIENTS

This is what you need per serving:

1 lb. rattlesnake, cleaned, skinned
olive oil
S&P

Pic1: pan-fried rattlesnake

Directions

Cut the snake in 2” pieces.
Heat olive oil in a hot pan.
Add the snake pieces, S&P to taste.
Use a spatula to push the meat flat against the pan for even cooking.
Sauté the snake until the meat is tender.
Serve and enjoy.