How to Cook a Snake


Whether you've bought fresh snake meat at a market where snake is a popular dish, or you've skinned a snake yourself specifically for dinner, you won't find a snake meat recipe in the average cookbook. Snake is somewhere between chicken and fish in texture and flavor, and may be made to seem like either. This article will outline a recipe which is also suitable for bluegill, so the resulting meat will be reminiscent of a small lake fish.

Ingredients:
1 snake, obtained from a trusted source or familiar environment; avoid the risk of eating a snake that has eaten a poisoned rodent

1 box of cornbread mix

1/2 c egg whites
Splash black pepper

1/2" oil (depends on pan size)

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STEP 1

Refrigerate the carcass as soon as possible. It can also be frozen. The meat's integrity remains intact, and the coloration of the skin is unaffected.

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STEP 2

CUT off the head, strip off the skin, and remove the guts of the dead snake

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STEP 3

Rinse the meat, and cut it into pieces with a sharp knife or poultry shears. Make the cuts between and at the same angle as the ribs to avoid cutting the ribs. If the ribs are severed, they may be difficult to remove from the meat after it is cooked. Some people prefer to soak the ready-to-cook snake pieces in saltwater for a day or two to remove any remaining blood or "gaminess" from the meat.

STEP 4

Dip the segments in a bit of egg white (milk would also do) before dredging them in a pepper and sweet cornmeal mix (or cornbread mix with some extra black pepper). Shake off the excess

STEP 5

Heat about 3/4" (2cm) of canola, vegetable, or peanut oil in a heavy frying pan until quite hot. Add the snake pieces one at a time to avoid from dropping the temperature in the pan too quickly. Use tongs to keep your fingers away from the sizzling hot oil, watch for dangerous splatters, and use a screen if necessary to prevent a mess. Turn the snake pieces just as the batter begins to turn golden - by the time it starts to brown the snake will be overcooked. There's not much meat on the bones, and the muscles are thin and lean.

STEP 6

Drain and cool. Remove the snake pieces before they're quite done - they'll continue to cook after removal from the pan - and set them on paper towels to drain and cool.

jooor o!! always lookin like fish but taste like chicken... snake soup and women are from the same root.. never simple

STEP 7

Serve your fried snake bits warm, and provide napkins - this is finger food. Accompany with most anything you'd serve with fried fish.

STEP 8 .

Eat the snake meat. There should be a line of muscle along either side of the spine; this is the thickest piece of meat on the snake's body. The ribs are quite firmly attached to the spine, so scrape your teeth over them firmly to remove the rest of the meat from the ribs.

I hate snakes.both dead and alive.the day my dad brought it home to cook,I ran away and ensured I threw all d used items away!

duperola:
I hate snakes.both dead and alive.the day my dad brought it home to cook,I ran away and ensured I threw all d used items away!

JUST IMAGINE EATING A LIZARD