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.


This is what you need per serving:

  • 1 lb. rattlesnake, cleaned, skinned 
  • olive oil
  • S&P
Pic1: pan-fried rattlesnake