Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash

  • Yield : 4 servings
  • Prep Time : 30m
  • Cook Time : 10m
  • Ready In : 40m
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  • 2 1/2 pounds rattle snake, dead
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup flour
  • 1 tablespoon salt
  • 1 tablespoon chile powder
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 cup vegetable oil
  • Cactus-Corn Succotash, recipe follows
  • 2 tablespoons olive oil
  • 1 cactus pad, thorns scraped off, cut into small dice
  • 2 ears corn, shucked
  • 1 red onion, peeled, sliced in rings, grilled with olive oil and chopped in small dice
  • 1 bunch scallions, grilled and chopped
  • 1 chayote squash, sliced 1/4-inch thick, grilled with olive oil and chopped in small dice
  • 1 tablespoon minced garlic
  • 2 tablespoons minced jalapeno
  • 1/2 cup diced red bell pepper
  • 4 tablespoons butter
  • 1 cup chicken stock
  • 1 cup diced, peeled and seeded tomatoes
  • 1/2 cup chopped cilantro
  • Salt and pepper


Step 1

Using a sharp boning knife remove the meat from the snake by cutting down the back, just slightly to 1 side of the spine from the head to the rattle. Using the tip of the knife peel the meat from the ?rib cage?. Once you removed the 2 long strips of meat, lightly pound them with the back of the knife to tenderize them. Cut the strips of meat into 1-inch pieces and place in a bowl with the buttermilk. Mix to coat well. In a large bowl combine the cornmeal with the flour and the spices. Heat the oil in a large skillet on medium high heat. Dredge the snake pieces in the flour mixture and fry for 2 minutes or until golden brown and then transfer to a paper towel lined plate. Repeat until all the snake pieces are cooked. Serve with Cactus-Corn Succotash.

Step 2

Grilling the vegetables first gives another great layer of flavor, however, it is not absolutely necessary. Just omit that step and cook the vegetable right in the pan. In a skillet on high heat saute the vegetables except the tomatoes in the olive oil for 2 minutes. Add the stock and butter and cook until mixture reduces by half. Add tomatoes and seasoning and serve with the warm snake "nuggets" on top.

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