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Cuban-Style Grilled Rattlesnake with Mojo Criollo

Mojo Criollo
(Makes 1 cup)

1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup fresh sour orange juice or lime juice
1/2 teaspoon ground cumin
salt and freshly ground black pepper, to taste

After cutting off its head and skinning and gutting it, marinate
the snake in Mojo Criollo, (a Cuban marinating sauce consisting of
lots of garlic and sour orange juice). Allow it to marinate for a
couple of hours, then grill it.


Fried Rattlesnake

Skin and gut snake and cut in 3" and 4" pieces Roll in mixture of
flour, corn meal, milk, and egg. Salt and pepper. Deep fry in
hot oil. Serve hot.

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1 of 3 people found the following review helpful:
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dangerous, February 5, 2006 - 03:04 PM
Reviewer: Barry from da yooper, eh!
The fried rattlesnake is very good. I titled this dangerous as one has to catch the snake before it can be eaten, thus my one star rating on preparation. I would consider this to be a southwestern US dish, which is where I've had it. If you ever get the chance, try it!

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