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Eating Wild Game

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posted on Mar, 19 2009 @ 11:13 AM
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Here in the western states we have this unwritten rule for hunting small game like Rabbits and Squirrel...

Never do it until after the second snow fall...

I've seen others mention plague in this thread we also see lime disease and it's not the wee beasties you worry about but the fleas and ticks they carry... those bites will make you sick....

Anyway why you wait until after the second snowfall is those nasty little critters will be dead and game safe to handle...




posted on Mar, 19 2009 @ 06:10 PM
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Originally posted by realboogyman
Cut-off the snake's . and neck about 3-inches downfrom the ., clean it with a knife.
Cut the snake lengthwise up the middle and remove the insides. Rinse and clean the inside of the snake.
Remove the skin. Start where the neck was and slowly peel back.
Remove the tenderloins of the snake. You do this by laying the snake belly down (like you would filet a fish), cutting the meat away from the reptile’s back and ribs.
Put the meat in a bowl of fresh water with about a tbsp. of salt. Let this soak until you are ready to cook. Once you are ready to cook, place a beaten egg, salt, pepper into the bowl. Mix it up and let the reptile sit. Once satisfied, dip the saturated snake into flour. The snake is ready to be fried. season to your taste


You don't have to cut three inches off of smaller snakes and you want to cut more off bigger ones. That only goes for poisones snakes such as ratlers and coral snakes. Be careful with cotton mouths. Just keep in mind that you need to cut off about the same length as the . is long. And soaking them in saltwater is just a taste issue.



posted on Mar, 19 2009 @ 06:51 PM
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Originally posted by Anuubis

Originally posted by realboogyman
Cut-off the snake's . and neck about 3-inches downfrom the ., clean it with a knife.
Cut the snake lengthwise up the middle and remove the insides. Rinse and clean the inside of the snake.
Remove the skin. Start where the neck was and slowly peel back.
Remove the tenderloins of the snake. You do this by laying the snake belly down (like you would filet a fish), cutting the meat away from the reptile’s back and ribs.
Put the meat in a bowl of fresh water with about a tbsp. of salt. Let this soak until you are ready to cook. Once you are ready to cook, place a beaten egg, salt, pepper into the bowl. Mix it up and let the reptile sit. Once satisfied, dip the saturated snake into flour. The snake is ready to be fried. season to your taste


You don't have to cut three inches off of smaller snakes and you want to cut more off bigger ones. That only goes for poisones snakes such as ratlers and coral snakes. Be careful with cotton mouths. Just keep in mind that you need to cut off about the same length as the . is long. And soaking them in saltwater is just a taste issue.



Thats cool about cutting off the same length as the . is long. I always cut off 3 inches. Thanks for that tip.
I have only ate snake meat 2 times on a camping/fishing trip that went off course. And we were stranded for 2 days.



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