On the Range: Cooking Rattlesnake
By: Sam Nichols
Updated: March 13, 2009
Each year at the Sweetwater Rattlesnake Roundup, the cooking team from the Sweetwater Jaycees gets the grease ready, and fries over one thousand pounds of rattlesnake meat. After the snakes are brought in to the Nolan County Coliseum, they are killed, skinned, and cleaned. The meat is marinated in a "secret" sauce, then breaded, and fried.
The cooks say the meat is basically fat-free, and has a texture and taste similar to frog legs.
