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Osgrow Rattlesnake Meat

Rattlesnakes are bred in the USA for their skin and meat, which is becoming more popular on the gourmet table. Rattlesnake is only available frozen whole and skinless.

We supply both Trade and Residential customers. To request a copy of our full Price List please use the following links:

Wholesale Customers ordering 50kgs or more (any combination of Osgrow meats) please click here.
Retail Customers please click here.
Residential Customers can purchase pre-portioned products online from our Home Shopping page or click here to receive a copy of our full price list.

For general enquires email sales@osgrow.com.

All Pre-Portioned Products are +/- weights quoted and may be supplied fresh or frozen.
Please ask for further details when you place your order.

Rattlesnake Recipes

Baked Western Diamondback Rattlesnake
Fried Rattlesnake & Han Gravy
Rattlesnake Salad
Rattlesnake and Beans

Baked Western Diamondback Rattlesnake

Ingredients
1 x 24" to 30" Osgrow Rattlesnake
114g fresh Mushrooms, sliced
1 Lime thinly sliced
1 tsp White Pepper
1 tsp dried Basil
1 tsp Rosemary

Sauce
1 tblsp butter
1 tblsp flour
tsp salt
Dash of black pepper
1 cup Semi-skimmed or Whole Milk

Method
Sauce: Melt the butter in a medium size non-stick pan over low heat. Add flour, salt and pepper. Cook until combined, then add milk and increase heat to medium, stir until bubbly. Remove from heat.

Cut snake into 3" pieces. Place snake in a casserole dish and top with the cream sauce. Top with remaining ingredients. Cover & bake at 300 degrees for 1 hour or until tender.

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Fried Rattlesnake & Han Gravy

Ingredients
1 x 24" to 30" Osgrow Rattlesnake, cut into 3" to 4" pieces
Dripping from 6 slices of Bacon
cup Oil
lb Cooked Ham, diced
1 tbls brewed Coffee
cup Flour (1 tbls reserved)
Crackers or Toast
Salt & Pepper
Tabasco sauce, optional

Method
In a non-stick pan, fry the bacon, then remove bacon and drain on paper towels. Reserve dripping and add the oil. Flour rattlesnake and fry over medium heat until golden brown

Remove each piece as it becomes done and drain on paper towels Drain off the oil and dripping reserving 1 tbs. Add 1 tbs of flour, stir and scrape bottom of pan to remove any browned stuck pieces. Add ham, coffee and milk, stir until bubbly. If too thick add water, coffee or milk a tablespoon at a time.
Serve the rattlesnake with crackers or toast and the ham gravy Salt and pepper and/or season with Tabasco sauce to taste.

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Rattlesnake Salad

Ingredients
1 Medium Osgrow Rattlesnake, cleaned and cut up
2 Bay Leaves
2 cloves Garlic
1 tsp Salt
1 tsp Poultry seasoning
1 tblsp Sherry
stalk Celery, finely chopped
4 boiled Eggs, diced
Onion, finely diced
cup chopped Sweet Pickles
1 cup Mayonnaise

Method
Combine first 5 ingredients and boil until tender. Chop meat finely and mix well with remaining ingredients.
Serve on sandwiches or over quartered tomatoes and lettuce.
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Rattlesnake and Beans

Ingredients (Serves 6)
228g Osgrow Rattlesnake meat, in bite sized pieces and browned
1365g Dry kidney or pinto beans, cooked OR 1818g Canned Beans
852g Stewed tomatoes
114g Canned diced jalapenos , more or less to taste
1 Large red onion
1 Garlic clove, smashed
Salt
454g Ground beef, browned and drained
Broken tortilla chips (optional)

Method
Put cooked beans into large pot, add tomatoes, jalapenos, onion, salt, garlic, ground beef and rattlesnake (or other) meat. Simmer 10 minutes to heat thoroughly. For chili pie put some broken tortilla chips in bottom of bowl and spoon beans over chips.

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