Best 2 Copperhead Snake Recipes
In the realm of culinary exploration, the copperhead snake emerges as a unique and intriguing ingredient, inspiring a diverse array of delectable dishes. From the smoky allure of Copperhead Enchiladas to the tantalizing Copperhead Tacos, this article presents a tantalizing journey into the world of copperhead snake cuisine. Copperhead and Sausage Gumbo offers a hearty and flavorful fusion of flavors, while Copperhead and Okra Soup captivates with its distinct and earthy notes. If you seek a taste of the wild, Copperhead Jerky beckons with its chewy texture and smoky essence. For those with a penchant for adventure, Copperhead Nuggets provide a crispy and savory treat. But be warned, the preparation of copperhead snake dishes requires utmost caution due to its venomous nature. Proper handling and careful preparation techniques are paramount to ensure a safe and enjoyable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
SOUTHERN FRIED RATTLESNAKE
A recipe from the "Great American Writer's Cookbook" suggests slicing the snake, soaking it in vinegar with a hint of tobacco, then coating the meat in flour, salt, and pepper, and frying it in oil. Here we have a similar recipe, except that it calls for soaking the snake in buttermilk to tenderize the meat.
Provided by Angela Carlos
Number Of Ingredients 10
Steps:
- Cut the rattlesnake into 4-inch pieces. Combine the salt, peppers, garlic powder, onion powder, flour, and cornstarch in a medium bowl and set aside. Soak the rattlesnake in the buttermilk for 30 minutes to an hour.
- Heat 2 inches of oil in a medium pan until it reaches 375 degrees F. Then dredge the rattlesnake pieces in the flour. Cook the rattlesnake in the oil in batches to not overcrowd the pan. Cook 2 to 3 minutes or until the pieces are golden brown. Serve.
HOW TO COOK A SNAKE
Whether you've bought fresh snake meat at a market where snake is a popular dish, or you've skinned a snake yourself specifically for dinner, you won't find a snake meat recipe in the average cookbook. Snake is somewhere between chicken...
Provided by wikiHow
Categories Meat
Number Of Ingredients 5
Steps:
- Refrigerate the meat as soon as possible. It can also be frozen. The meat's integrity remains intact, and the coloration of the skin is unaffected.
- Skin the snake. Cut off the head, strip off the skin, and remove the guts of the dead snake.
- Rinse the meat, and cut it into pieces with a sharp knife or poultry shears. Make the cuts between and at the same angle as the ribs to avoid cutting the ribs. If the ribs are severed, they may be difficult to remove from the meat after it is cooked. Some people prefer to soak the ready-to-cook snake pieces in saltwater for a day or two to remove any remaining blood or "gaminess" from the meat.
- Dip the segments in a bit of egg white (milk would also do) before dredging them in a pepper and sweet cornmeal mix (or cornbread mix with some extra black pepper). Shake off the excess.
- Heat about 3/4" (2cm) of canola, vegetable, or peanut oil in a heavy frying pan until quite hot. Add the snake pieces one at a time to avoid from dropping the temperature in the pan too quickly. Use tongs to keep your fingers away from the sizzling hot oil, watch for dangerous splatters, and use a screen if necessary to prevent a mess. Turn the snake pieces just as the batter begins to turn golden - by the time it starts to brown the snake will be overcooked. There's not much meat on the bones, and the muscles are thin and lean.
- Drain and cool. Remove the snake pieces before they're quite done - they'll continue to cook after removal from the pan - and set them on paper towels to drain and cool.
- Serve your fried snake bits warm, and provide napkins - this is finger food. Accompany with most anything you'd serve with fried fish.
- Eat the snake meat. There should be a line of muscle along either side of the spine; this is the thickest piece of meat on the snake's body. The ribs are quite firmly attached to the spine, so scrape your teeth over them firmly to remove the rest of the meat from the ribs.
Tips:
- Proper handling and precautions: Handle copperheads with extreme caution, use proper protective gear, and maintain a safe distance. If bitten, seek immediate medical attention.
- Freshness and quality: Use fresh, high-quality copperheads for the best flavor and texture. Ensure they are properly cleaned and prepared before cooking.
- Cooking methods: Copperheads can be cooked using various methods such as frying, grilling, baking, or smoking. Adjust cooking times and temperatures based on the chosen method and the size of the copperhead.
- Seasoning and marinating: Enhance the flavor of copperheads by using flavorful seasonings and marinades. Experiment with different herbs, spices, and sauces to create unique taste profiles.
- Accompaniments and sides: Serve copperheads with suitable side dishes such as rice, potatoes, vegetables, or salads. Consider preparing dipping sauces or condiments to complement the flavors.
Conclusion:
Cooking copperheads can be an exciting culinary adventure, offering a unique and flavorful experience. By following these tips and adhering to safety precautions, you can create delicious and memorable dishes featuring copperheads. Remember to experiment with different recipes, cooking techniques, and flavor combinations to discover your favorite ways to prepare this intriguing ingredient. Whether you are an experienced cook or a curious food enthusiast, exploring the culinary world of copperheads can lead to unforgettable gastronomic experiences.
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