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!
