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Rattlesnake Meat Taste like Chicken – Edible but hard to catch

Reptiles have been part of American cuisine for years.

Rattlesnakes are the new-latest thing in the white meat industry, they are edible, and taste like chicken. Also delicious. Snakes like pythons and rattlers are tender, light and advertised for its aphrodisiac properties. Low in fat and calories with added medicinal values have increased popularity of rattlesnake meat among the avid non-vegetarian foodies.

Wild and non-traditional pieces of meat such as snake or crocodile to others who have never relished it. Some even say that it tastes like chicken. There are plethora of choices for meat lovers, but how “unusual” are they willing to go when it comes to participating in weird wild game.


It could be a new thing for other parts for world, it has been a delicious source of white meat in North America for centuries. With a little hint of attitude, whit meat from reptiles especially rattlesnake has wonderful taste. The protein content in snake meat is pretty are veritable. We all know the importance of proteins for our body systems.

Rattlesnake 91 cal per 100g
Chicken 165 cal per 100g

White rattle snake meat contains 91 calories (roughly) per 100 g of raw meat. It may change depending on the type of snake. Amazingly, 91 calories per 100g is 33% of fat of similar amount of beef. Fewer calories and lesser fat content is blessing for weight losers.


Would they order fox, Porcupine, Lion if it was on the restaurant’s menu? An authentic buffet of Kangaroo Steak, Grilled Snake Kabobs and Moose Jerky are being served in diners and sold in supermarkets across the globe.

The flourishing culinary movement is encouraging the marketing of exotic meat among society. Even if you are a fanatical non-vegetarian, you may be amazed to see all the animals, which are usually found in the zoo are listed in the menu when you walk into a local eatery. Gone are days when buffalo, pigs, turkey and chicken were the only sources of meat. In days gone by, most non-traditional meats were not part of American culture.


Exotic meats have made its firm place in plates for both entrees and starters. The good things about these non-traditional meats are they are lower in cholesterol and fat as compared to traditional meat. With more and more people adapting healthy lifestyle, exotic meat sales are spiking across the globe.

Here is a rattlesnake recipe


1 cup Soy Sauce
1 tbsp. brown sugar
1 tbsp. sugar
½ cup olive oil
⅛ cup JD whiskey
⅛ cup pineapple juice
1/4 tsp. coarse ground black pepper
2 chopped garlic cloves
1 pinch dried basil

1 pinch of salt
1 tsp. crushed red pepper flakes

Clean and wash meat. Cut into 3 inch lengths.

Mix all the ingredients in a bowl and refrigerate for 2 hours.

Coat the fresh rattlesnake meat with the chilled marinade and allow it to stand for at least 4 hours.

Put in the oven on a sheet for 45 min at 375 degrees. Note meat should be 165 degrees when done.



The culinary landscape of exotic meats has shifted radically. Yak meat is very famous in Tibet and Nepal and kicking-off in certain parts of the USA. Likewise, Armadillo meat is prevalent in certain parts of Mexico and the USA.

There has been dramatic spike in temptation for non-traditional foods, the credit goes to increased international travel, unveiling new people to new culinary habits.

Unlike other meat, rattlesnake meat doesn’t have any rigid health standards, so it is not sold commercially in the USA. This rising star of food industry should be cooked very cautiously to safeguard it does not cause any infection.


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