Pan Frying Rattlesnake

a group today we're gonna be cooking up rattlesnake as it's not gonna be a survival recipe when we showing you how we do it here down south so this is a western diamondback rattlesnake one of the neighbors dropped off here last night they know I'm in the area and they ran this over and brought it to me so fresh snake I'll show you how to cornmeal it up use a little bit oil and do some deep frying desert style now before we skinned up this rattlesnake clean him up and begin to add ingredients we need to go get our fire started we need a good bed of coals in order to get our cast iron hot and our grease poppin now unfortunately on this video I'm unable to show you the skinning and cleaning of that rattlesnake now if you're curious about the processing snakes go ahead check out the video link of description down below it's an older video it is age restricted it'll give you all the ins and outs and show you exactly how it's done now having the skin here that we're rolling up it's gonna be frozen and we'll be showing you how to tan the skin how to cure it and make it so it's preserved so every part of the rattlesnake is used waste not want not now undoubtedly a few of you are curious as to what that snake looks like without its skin and this is it no skin no guts nothing but meat and a whole lot of ribs and vertebrae and that's what we'll be cooking up and eating here today I get started we're gonna take two eggs a little bit of milk put in a pan and get it ready to start soaking that rattlesnake in so we're gonna use to keep our cornmeal our flour our spices attached to it before we put it in some grease because we're going to be southern frying this rattlesnake couple eggs approximately this much real kish just add that in there whisk it up a little bit just add your how to snake so for a little while because that's going to be our binder we're also gonna go ahead and add our corn milk to a ziploc bag once our rattlesnakes done soaking in the eggs and milk we'll put them inside here and get it covered up depending on the size of snake kinda depends on how much corn know you need that's probably too much for meals cheap little bit of salt a little bit of pepper some folks put some Cajun seasoning a little bit of garlic you're gonna find hundreds of different recipes out there even like the Rattlesnake Roundup themselves they make an actual batter they put the snake in but I kind of do it catfish style I'm gonna give that a few more minutes to let that snake soak goats into our fire and we're gonna add some oil over here to our frying pan kind of a Dutch oven it's kind of my old prized possession that's a wall here start getting heated up and then it's game on feel the heat coming off this thing I think we have enough coal oh yeah plenty enough cools it's a cast iron in a wall lots of oil the coals in our campfire ready we've got oil in our pan it's time to go ahead and add some peat to this equation now before our oil gets too hot it starts to pop we'll take our snake out of our milk and eggs we'll put it here in this ziplock with our cornmeal I'll mix that up and then we'll be adding our snake into some hot grease and that'll get us frying doesn't get our hands messy one last time just like that all around good coverage yeah it's just a really long tube with a slit down it just make this and you're all cleaned out can we get all that cornmeal on the outside and also up inside the body cavity because you'll be pulling meat and four on both sides we're ready ready perfectly battered here we go [Music] [Music] [Music] that ready flick nice and brown few more minutes look I smell let's go ahead and check it but this snake should be done now it comes down to frying things most of it's not a time frame deal it's a coloration deal you're looking for that golden-brown Hormel cooks up darkens a bit that's really the issue now when you're dealing with trying to make sure you've cooked all the way through the meat it's not really a big deal when it comes to rattlesnake on either side of the ribs they're real thin that wall is going to cook it on both sides the only big area or big piece of meat is gonna be the back strap which runs all the way down the back but even that on the snake this size isn't really that thick this guy out cool down it's time to taste test all right moment of truth it's good to see what it tastes like Huck huckleberry gonna come try so with a lot of these recipes you'll see that folks have taken the neck all the way down I guess you'd say that the snake is all neck but they'll cut it into four inch sections before they even throw it in the oil and that works out pretty well you can do it however you want I usually like to just put it as one piece and that way can flip it one time and make sure I've cooked it all the way through and evenly but when it comes down to this a lot of times you'll cut it into sections if you're just eating it yourself what you do is you'll find that backbone goes all the way down and you're effectively going after the backstrap and it's going to come out in the long strips so see that it's gonna be a back strap on the other side as soon as you grab that and start pulling that long piece of meat you're going to be even more of it on there just pick at that nice greasy piece lots of cornmeal on it that's what we're looking for you'll also eat in between all the ribs pull the meat out between there you can make a pretty good soup out of snake but you swish all about like alligator you without all the oil reptile itself is a very oily meat but it's a very distinct and amazing amazingly good flavor hmm some of the ribs are actually crisp enough to eat oil did really well some good meat now a lot of folks might be wondering or worried about us going and taking too many brown eggs out of the area we're actually out here in the desert right now we've come across four four in the last three days and we're around a desert community in this area right now so heck of a lot of rats a lot of mice a lot of snakes all over the place not really really messing with the population if you were surviving out here in the desert if you live out here in the desert you come across these almost every single day so think about some of the creatures that you have around your area of wherever you live and just kind of mix them up here these guys have rattles and pin them y'alls have bushy tails and they live up in trees and collect nuts so just a difference of the animals that we have an ecosystem alright here you try this out you've had snake before you catch a good piece what that okay one more try okay it's not gonna do it I swear guys I feed him notice he's not he's not losing weight ain't not a picky eater we need a little bit more of this actually I'm gonna go ahead and take the rest of it take it over to the neighbors because we're gonna have a cookout tonight guys hopefully you've enjoyed this video check out the other videos again in the description on how to tan the skin other cooking methods that we have how to skin clean and prepare these rattlesnakes I'm sure some of you will tell me exactly what you think about my recipe or have questions as to what I've done with it here so throw your questions out there ten which think like subscribe comment and we'll catch you next time tackleberry do I have something on my face now endowed Li a few of you are wondering where that rattle went on this snake and this is it right here if you're not sure are you're not really used to rattlesnakes it might not look like much but that is remarkable at 17 buttons on a fairly mediocre small snake I wouldn't expect to see a rattle this large for anything under six and half seven foot so kind of crazy a lot of folks will tell you that each one of these buttons right here indicates a year of life and that's not exactly true what it does indicate is a molting and a molting is where they shed their skin every time they should it adds another button they can molt multiple multiple times per year depending on how much food they have so if they have lots of rats lots of things to swallow less thing to eat then they're going to mope more often if they have a fairly warm winter where they continue to be able to hunt and digest things they can continue to molt all through the year and that's going to change and vary the size of these rattles so pretty crazy no it wasn't broken and put back together this is not a hoax seventeen buttons on a little over a three foot long rattlesnake kind of crazy cast iron sure is not everybody's bailiwick but a few of you are probably interested in the rig that I was using here in this video now this is a frying pan with Dutch oven legs on it all the way around it's not a Dutch oven I believe it's called a spider either a spider frying pan or a spider skillet you know it does have pits all over it it's got some welds it's probably lived a pretty interesting life I don't think they've made these in over a hundred years so it's taking a while to find it I really like the look and it should be featured in quite a few more videos but they were made to be used so we're gonna use the heck out of it if you are a Dutch oven or rather a cast-iron aficionado out there on the Internet and you know more about this go ahead and throw some stuff out in the comments I'd love to know more about my gear but than that guys go out there try new things enjoy you

Channel: Bob Hansler

Views: 3,410,860

Rating: 4.4898772 out of 5

Keywords: Bob Hansler, Wilderness survival, Survival skills bushcraft, Catch and cook rattlesnake, How to cook rattlesnake, Rattlesnake recipe, Fried rattlesnake, Eat rattlesnake, Cooking snakE, How to cook snake, Deep fried snake

Id: B89kUSYW3VU

Length: 15min 57sec (957 seconds)

Published: Tue Oct 23 2018