Whole Rattlesnake brings a true Southwestern classic to your kitchen—mild, slightly sweet flavor with a lean, firm bite that shines with hot-and-fast sears, chicken-fried crusts, or slow braises. Meticulously dressed and shipped frozen at peak quality, it’s ready for crispy fry-ups, tacos, stews, or smoky grill sessions. Eat Wild.

• Approachable flavor: delicate, clean savor (often compared to chicken or frog legs).
• Lean, high-protein: best with quick sears, gentle smoke, or moist-heat finishes to keep it juicy.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

One whole, dressed rattlesnake (head removed, skinned, eviscerated; bone-in). See the variant selector for weight range; exact length, diameter, and sectioning can vary by lot and are noted on the label.

Flavor & Pairings

• Seasonings: kosher salt, cracked pepper, garlic, onion, paprika, cayenne, cumin, coriander, oregano, lemon zest.
• Coatings & sauces: buttermilk brine + seasoned flour, cornmeal crust, hot honey, remoulade, salsa verde, citrus-chili butter.
• Explore more adventurous cuts in Rattlesnake Meat, Wild Game, and Exotic Meats.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24–48 hours in the fridge (34–40°F), depending on size.
• Cook within 48 hours of thawing. For precise guidance, use our Storage & Thaw Calculator.

Bone Map & Prep

Rattlesnake has a central spine with many small rib bones. For easier eating:

• Cut crosswise into 2–3" sections (or butterfly lengthwise to expose bone).
• Optional: buttermilk soak (1–8 hours) with salt and hot sauce for tenderness and flavor.
• Pat very dry before seasoning or dredging—it’s the secret to great browning.

How to Cook (4 Proven Methods)

Food safety: cook rattlesnake to an internal temperature of 165°F (74°C). Use a fast, accurate thermometer and rest briefly before serving.

1) Chicken-Fried (cast-iron classic)

• Soak in buttermilk (salted), then dredge in seasoned flour or flour–cornmeal blend.
• Shallow-fry in 350–365°F oil, turning once, until golden and 165°F at the thickest point.
• Drain on a rack; finish with flaky salt and hot honey or lemon.

2) Two-Zone Grill (char + gentle finish)

• Set up hot and cool zones (charcoal or gas). Lightly oil and season sections.
• Sear briefly over direct heat for color, then move to indirect to 165°F.
• Need setup help? Use the Grill Setup Wizard. For timing back-plans, see Smoking Times & Temps.

3) Smoke & Glaze (low-and-slow + finish)

• Smoke at 225–250°F with a mild wood (apple, pecan) until near 165°F.
• Brush with chili–citrus butter or glaze; finish briefly over higher heat to set.
• Pair woods with our Smoking Woods Pairing Guide.

4) Braise/Taco Route (ultra-tender)

• Sear pieces, then braise gently with aromatics (onion, garlic, chilies, cumin, coriander, stock) until 165°F and tender.
• Cool slightly; pick meat from bones, then crisp in a hot pan for tacos, tostadas, or enchiladas.

Pro Tips

• Moisture management: lean meats dry quickly—baste with butter or oil and avoid overcooking.
• Keep it crispy: for fried sections, rack-cool in a warm oven so crust stays shatter-crisp.
• Citrus & heat: a squeeze of lemon/lime and a touch of chili brightens the delicate flavor.

Quality & Safety

• Ships frozen via cold chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Shop Rattlesnake Meat · explore Wild Game · browse Exotic Meats · find ideas in Recipes

Chef’s note: Treat rattlesnake like a delicate, lean white meat—dry the surface well, build color fast, then finish gently to 165°F. A citrus-chili butter or salsa verde makes the flavors sing.