Rattlesnake meat is in a 7.4 oz. can, and pressure-cooked in broth.  If you're using this meat for the Rattlesnake cakes on pages 40-41 of The Big Sky Bounty Cookbook a minimum of 2 cans is necessary.  Meat must be deboned. This an easy alternative if fresh rattlesnake meat  is not readiily available.  

Smoked Rattlesnake Meat


    © 2018 by Jean Petersen

    Order Books

    Join Jean's Journey and get the latest on her author adventures across Montana and beyond sharing about rustic recipes, creating a cookbook and writing children's picture books!