Fried Rattlesnake

In the Sonoran, Chihuahuan, Mojave and Great Basin Deserts of the Southwest, rattlesnakes are under every rock. There’s no doubt that native Indians and lots of cowboys ate rattlesnake. And why not? Tastes like Chicken! Don’t it? Get the kids and fry some up for yourself. Here’s how:

Ingredients:

• 1 lb. Rattlesnake, cleaned & skinned
• Salt
• Fresh ground black pepper
• Cornmeal or Masa Harina
• Buttermilk
• Cooking Oil

Looking for something less exotic?
Check out: Classic Southwest Cooking by Sheryn R. Jones

Directions:

Slice rattlesnake into medallions about 1/2 to 3/4 inch think. Generously season with salt and black pepper. Dip both sides in cornmeal, dip into buttermilk and then again into corn meal.

Place in a large heavy skillet with hot oil and cook on both sides until golden brown. Do Not Overcook. Drain on paper towels and serve immediately. Enjoy with an icy cold beer!

TIP: To make our own buttermilk simply mix 1 cup milk with 2 TBS. lemon juice or white vinegar and let rest for about 10 minutes.