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
salsa.


A friend eats my fried rattlesnake with gusto!



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