DEEP-FRIED RATTLESNAKE
In George's own words: "I've had this delicacy down in Texas. It's delicious and does taste a bit like chicken. For people who are looking to serve something different this year for a Holiday, try this no-cholesterol speciality! Note: you may want to wait until after dinner to tell anyone what they eat! No matter what anybody else tells you, kill the snake before you try to do anything else to it! It's the safest way for you, and the snake doesn't care anymore!"

Click here for a source I found where you can get rattlesnake meat.

1 medium-sized rattlesnake (3-4 lbs.), cut into steaks
1/2 cup flour
1/4 cup cornmeal
1/4 cup cracker crumbs
1/2 cup milk
1 egg
1/4 teaspoon garlic powder (not garlic salt)
1 teaspoon salt
dash pepper

Mix dry ingredients. Whisk milk into beaten egg and use to dip snake steaks. Then coat them with dry ingredients. Fry, uncovered, in 400 degree oil until brown.


Copyright 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved