Great recipes! Let's hope my daughter invites me to eat pretty soon, preparing one of them.

Do you think one could use rattlesnake meat as well for these recipes, or do you have something more ad hoc?

Quoting from [germex]:

Great recipes! Let's hope my daughter invites me to eat pretty soon, preparing one of them.

Do you think one could use rattlesnake meat as well for these recipes, or do you have something more ad hoc?

Are you on a crusade against rattle snake grandpa? I have a feeling that you may have step on them 1 rattle too many

Use certainly could substitute rattle for chicken meat, just remember to remove the snake's rattle or you will end up with a noisy dish.

Eat them daily and you will have a complexion as smooth as a baby buttock and a lot less rattle around your vicinity.

Bon apetit

Quoting from [rgs_frankyeo]:

Are you on a crusade against rattle snake grandpa? I have a feeling that you may have step on them 1 rattle too many

Use certainly could substitute rattle for chicken meat, just remember to remove the snake's rattle or you will end up with a noisy dish.

Eat them daily and you will have a complexion as smooth as a baby buttock and a lot less rattle around your vicinity.

Bon apetit

No, au contraire, my friend! I'm on a crusade _for_ rattlesnakes!

Seriously, when something becomes an appreciated resource, it gains (appreciative and other) value. Right? So now I want to do something good for our dear rattlers as a species. As I mentioned some days ago in another forum, since cows and pigs have become appreciated food, their are far away from the danger of extinction. Let's do the same for the rattlers!

In the meantime I could use a good recipe to eat one or the other. After all, they are prolific reproducers!

Quoting from [germex]:

Quoting from [rgs_frankyeo]:


Are you on a crusade against rattle snake grandpa? I have a feeling that you may have step on them 1 rattle too many

Use certainly could substitute rattle for chicken meat, just remember to remove the snake's rattle or you will end up with a noisy dish.

Eat them daily and you will have a complexion as smooth as a baby buttock and a lot less rattle around your vicinity.

Bon apetit

No, au contraire, my friend! I'm on a crusade _for_ rattlesnakes!

Seriously, when something becomes an appreciated resource, it gains (appreciative and other) value. Right? So now I want to do something good for our dear rattlers as a species. As I mentioned some days ago in another forum, since cows and pigs have become appreciated food, their are far away from the danger of extinction. Let's do the same for the rattlers!

In the meantime I could use a good recipe to eat one or the other. After all, they are prolific reproducers!

For or against, we all agreed that they make sumptious meal. Street has 300 hundreds chicken recipe there, adapt it for your rattle. I think they will taste as good.

A little vinegar or sodium bicarbonate or some beer or soda drink use together with other marinating ingredient should tenderise the meat.

Quoting from [rgs_frankyeo]:For or against, we all agreed that they make sumptious meal. Street has 300 hundreds chicken recipe there, adapt it for your rattle. I think they will taste as good.

A little vinegar or sodium bicarbonate or some beer or soda drink use together with other marinating ingredient should tenderise the meat.

Yeah, it is pretty well known that vinegar, wine, sodium bicarbonate and even papaya make good tenderizers.

By the way, if you use papaya to tenderize your next grilled meat (liquifying it with salt, pepper and worcestershire sauce), make sure it won't sit more than about a minute. If it's more, the meat will turn into a pulp.

And that leads me to my problem. As I don't have the time and means to try and investigate, I need precise recipes!

Quoting from [germex]:

Quoting from [rgs_frankyeo]:For or against, we all agreed that they make sumptious meal. Street has 300 hundreds chicken recipe there, adapt it for your rattle. I think they will taste as good.

A little vinegar or sodium bicarbonate or some beer or soda drink use together with other marinating ingredient should tenderise the meat.

Yeah, it is pretty well known that vinegar, wine, sodium bicarbonate and even papaya make good tenderizers.

By the way, if you use papaya to tenderize your next grilled meat (liquifying it with salt, pepper and worcestershire sauce), make sure it won't sit more than about a minute. If it's more, the meat will turn into a pulp.

And that leads me to my problem. As I don't have the time and means to try and investigate, I need precise recipes!

Thank you for the info.

But it looks like you are going to be disappointed. There wouldn't be any recipe forthcoming, I think for fear of backlash from animal lover.

Quoting from [rgs_frankyeo]:Thank you for the info.

But it looks like you are going to be disappointed. There wouldn't be any recipe forthcoming, I think for fear of backlash from animal lover.

Quoting from [germex]:


Let's hope that only the general apathy in the forums we are observing is the reason that no recipes are forthcoming. I'm an animal lover myself, I get along with the most unlikely "candidates" (like that puma I mentioned lately), but I'm definitely a carnivore. If a vegetarian has a problem with that, perhaps he should remember that he also demands to be respected for his beliefs, tastes and preferences...

Call me "old fashioned" or whatever, but the truth is that though I don't like to go shopping for groceries, preparing food, later doing the dishes, etc., I fully detest the ambience of a restaurant. I feel like being in some kind of "feedlot", only that this one is not for cattle - oh no, this one is for humans. Big deal!