On Sun, 03 Sep 2006 18:51:08 -0700, Leonard Blaisdell
> wrote:

>In article .com>,
> "LadyJane" > wrote:
>
>> Just last year I discovered an eastern taipan in the garage - one of
>> the more deadly snakes in Oz. Trapped the devil underneath a sturdy
>> container & rang local wildlife park who said "We're not interested,
>> ring a snake catcher" (and gave me the guy's number).
>> He was happy to oblige but wanted $160 to remove the snake to a safer
>> place.
>> No need to guess what happened to said taipan.
>
>Does anybody cook them? Remove the business end of course. I've eaten
>rattlesnake in a seafood cocktail sauce and it was excellent in an
>expensive restaurant many years ago.
>I've consider eating another that I dispatched, but I quit dispatching
>them thirty years ago.
>I haven't and won't google but here's what I'd guess.
>
>Dispatch the head carefully, I used a shotgun, and wait for a few hours.
>First hand experience tells me that a rattler can move and strike
>without a head for at least a couple of hours. I suppose that would
>creep people out, so wait.
>Skin the snake and dispose of the innards which is easy and obvious to
>do with a three foot snake which is typical of our area.
>Cut the snake into three to four inch sections. A cleaver is useful here.
>Roll the sections in a seasoned flour mix of your choice.
>Cook the sections as you would frog legs with the emphasis on less
>cooking instead of more. I'd probably fry in a pan with the spine down
>for three to five minutes with a quick rollover to the left and right to
>cook the ribs. Perhaps one minute on the rib sides. That cooking time
>may be too long.
>If I remember correctly, it tasted like chicken or maybe frog. Probably
>closer to frog.
>I'd try it again in a heartbeat, but alas, my wife wouldn't eat it. I'd
>be happy to try the recipe I surmised above. But I haven't.
>Oh, I'd also suspect that the ribs could be a problem if overcooked and
>the meat wasn't pulled off them lightly by my teeth. Snakes are mostly
>ribs with a little meat along the spine.
>Well, it's hunting season and for the next month, rattlers may be about.
>I'll think about getting one if I see one, but I won't think much about
>it. I now have to try to remember how my mom made dove pot pie.
>Hrmm. Filet the dove breasts, pull feathers out of the shot holes. Check
>for shot in the tiny filets. Go from there.
>I have the filling down. I'll probably buy the crust. Eww!
>
>leo


Illegal to eat them in Australia(Fauna is protected under Australian
Law); regardless of how they ended up dead(Unless you're an Indigenous
Australian). Might be different for captive-bred snakes, but I've
never seen a market for the meat here.



-----------------

Cheers,

Rod.....Out Back


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