General Description:Rattlesnakes (Crotalus viridis and others) are indigenous to the Americas and have been a delicious source of meat for centuries. Rattlesnakes are the only animal in the United States that can be hunted and sold without restriction. Rattlesnake hunts are popular in Western states, such as Texas, Oklahoma, and Nevada. The meat goes to purveyors who sell it to restaurants as a high-priced delicacy. Rattlesnake may be cooked in ways similar to rabbit or chicken, but it should be brined overnight before cooking. By far the most popular rattlesnake dish in America is rattlesnake chili.

Characteristics:Rattlesnake is bony and has delicate white meat that is somewhat stringy and rather like chicken mixed with shrimp. After being cooked, the meat comes away from the bones in flakes, almost like crabmeat. The meat is low in fat and cholesterol. Large rattlesnakes of 3 to 5 pounds live weight are preferred.

How to Choose:Quite expensive, rattlesnake meat can be purchased skinned, gutted, and frozen in 2- to 3-pound packages.

Storage:Rattlesnake meat is generally sold frozen. Defrost overnight in the refrigerator on a tray.

Preparation:

1. Cut the rattlesnake into 2-inch sections and soak in vinegar for 10 minutes. Remove and pat dry. Sprinkle with hot sauce, salt, and pepper.
2. Dust with flour, cornmeal, or breadcrumbs, then deep-fry till well browned, about 10 minutes. Serve with salsa or other dipping sauce, as desired.

Flavor Affinities:Ancho chiles, bacon, corn, cumin, garlic, honey, onions, poblano chiles, tarragon, thyme, tomatoes.