Thursday, May 6, 2010

Foodie Friday: It's rattlesnake at our "casita" at the ranch

A reminder of the "catch" -
the rattlesnake is 5' long

I will spare you the picture of the acquistion of the backstrap.

I cut the rattlesnake backstrap into 2" pieces.
I then marinated it in orange juice and nutmeg
for about 4 hours.

I dipped the backstrap pieces into beaten and lightly salted egg. I then dipped them in corn meal, seasoned with salt, pepper and garlic powder.

I then fried the strips in canola oil until crisp.

I served the backstrap pieces with

A friend eats my fried rattlesnake with gusto!