Content

• Ingredients
• Steps
• Tips
• Warnings

Perhaps you bought fresh snake meat from the market because snakes are a popular dish, or maybe you skinned the snake yourself, but you cannot find the recipe in a regular cookbook. Snake is something between chicken and fish in texture and taste, and can be cooked in the same way as other meats. This article describes a recipe suitable for bluegill, so the meat tastes like a small lake fish.

Ingredients

• 1 snake purchased from a trusted or familiar location avoid snakes that have eaten a poisonous rodent.
• 1 box of cornbread mix
• 1/2 cup egg white
• Black pepper
• Oil (depending on the size of the pan)

Steps

1. 1 Refrigerate the frame as soon as possible. It can also be frozen. The integrity of the meat will remain the same and the skin color will not change.
2. 2 Refresh the snake. Cut off the head, remove the skin, and remove the entrails from the dead snake.
3. 3 Rinse the meat and cut it into pieces with a sharp knife or scissors. The pieces should be cut at the same angle as the ribs so that the ribs are not damaged. If the ribs are damaged, it may be difficult to pull them out after cooking the snake. Some people choose to soak snake pieces in salt water for a day or two to remove any blood from the meat.
4. 4 Dip pieces of meat in egg white(milk will work as well) before sprinkling them with pepper and sweet corn mixture (or corn crumbs with a little black pepper). Remove excess.
5. 5 Heat about 2 cm of canola, vegetable, or peanut butter in a heavy skillet. Spoon the snake pieces one at a time to prevent the oil temperature from dropping too quickly. Use tongs to prevent hot oil from getting on your fingers. Watch out for splashes and try to avoid clutter. Flip the snake pieces when the dough starts to turn golden. By the time the dough turns brown, the snake will be overcooked. There is not much meat on the bones of the snake, and the ligaments are quite thin.
6. 6 Blot and cool the snake pieces. Remove snake pieces from the pan when done. They will continue to grill after you remove them from the pan. Place them on paper towels to remove excess oil and cool them down.
7. 7 Serve the snake pieces warm , and place napkins on the table, as snake meat is eaten with fingers. Put on the table whatever you would put on a grilled fish.
8. 8 Enjoy the snake meat. There will be a ligament line on each side of the spine. This is the densest part on the snake's body. The ribs are firmly attached to the spine so that meat from them can be eaten with the teeth.

Tips

• Meat that is overcooked (as shown in the pictures) tastes like fried, but if you cook it properly, you will taste a nutty taste.
• If you have any dough left, take the vegetables, then dip them in egg white and / or milk, roll them in the dough and fry them.
• You can also add liquid to the batter and toast corn pancakes.
• Snake meat tastes better when seasoned and cooked properly. The cooking methods used for chicken are also suitable for snake meat, but in this case it will taste like chicken.

Warnings

• Do not eat the snake's head, as it may contain poison if the snake is venomous. The snake's body is free of venom and can be safely eaten.
• Wash your hands before cooking raw meat.
• It is considered illegal to kill several types of snakes (especially venomous snakes).Some are protected by federal laws, and you can go to prison for killing this type of snake.
• If you hunt snakes in the wild in order to cook the snake meat, be very careful.
• Remember to cook your snake at at least 80 ° C to kill all bacteria.