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From The Cookbook: Slow-Cooked Rattlesnake

From The Cookbook: Slow-Cooked Rattlesnake

Tastes like chicken! Well not actually… Rattlesnake can be pretty bland on its own, which is why it's best to include some flavors for taste. If you're feeling adventurous try out this recipe from the NRA Member's Wild Game Cookbook, Second Edition.

Slow-Cooked Rattlesnake

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. to buy your very own copy of the cookbook, visit the NRA Program Materials Center.


  • 6-8 pieces rattlesnake
  • 1/2 cup lime juice
  • 1/2 cup vegetable oil
  • 1 cup flour
  • 1 teaspoon seasoning salt (to taste)
  • 1 cup chicken bouillon
  • 1/2 cup chopped celery

Cut off rattlesnake head and skin. Remove entrails and cut into three inch sections. Wash in salt water and drain. Mix lime juice and oil and pour over snake pieces. Cover and let marinate in refrigerator overnight. Drain and pat dry. Roll in flour and seasoning salt. Brown in lightly oiled frying pan. Place celery in bottom of slow cooker and add meat. Pour bouillon over meat and cook on low 6 to 8 hours. Baste occasionally during cooking. Juice can be thickened slightly and used for gravy.

Originally Submitted By:
Benice Anderson
Richmond, MO

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