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Rattlesnake Cakes

We do quite a bit of hunting here in the Southeast and every now and then, you’re bound to encounter a rattlesnake when you’re afield. Rather than play around with a dangerous animal, it’s much safer to arm yourself with a gun and some snake shot for just this purpose. Since we don’t like to waste any animal that we end up shooting, I came up with this recipe for some tasty rattlesnake cakes.

INGREDIENTS: Rattlesnake Cakes

1 Pound of rattlesnake meat (rattlesnake meat is available online if hunting them isn’t your thing. I use Southeastern Diamond Backs.)

  • ½ Tsp Cajun seasoning
  • ¼ Cup finely chopped Vidalia onion
  • 1 Tbsp Dijon mustard
  • ½ Cup toasted sesame seeds
  • 1 Hass avocado pit removed
  • ½ Roasted sweet red pepper
  • ½ Cup sweet chili sauce
  • 1 Tsp soy sauce
  • ¼ Tsp wasabe paste
  • Canola oil for frying


Process or grind the rattlesnake meat until it’s the consistency of hamburger.

Add the Cajun seasoning, onion and Dijon mustard and mix well.

Form the mixture into small balls and flatten them to make cakes. Gently roll each cake in the toasted sesame seeds.

Refrigerate the cakes for a least one hour to let them set up.

Heat your canola oil in a medium-sized skillet. Start with your oil on medium heat and switch it to low once the oil is hot to make sure the sesame seeds do not burn. Panfry the cakes in the canola oil until lightly browned, turning once.

Mix the last chili sauce, soy sauce and wasabi paste together to form a dippin’ sauce to serve with the snake cakes. Adjust the wasabe to meet your heat tolerance.

Serve the cakes warm with a cube of roasted red pepper and avocado on top. Drizzle a little of the sauce beside the cakes for dipping.

These cakes are a great cocktail food or serve them as a starter. Trust me, they will make a great conversation piece — especially if you hunted the snake on your own!

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Born in New Zealand, Maggie Rosaine has always enjoyed coming up with cool recipes for the fresh fish and wild game that her family managed to catch. She has a degree in nutrition from the University of Illinois and when not cooking or developing recipes, she enjoys photography and takes all of the photos of her recipes herself.

“I do all my own recipe photos and also contribute to my husband, Corky Decker’s writing about fishing and hunting with photos and editing,” she says.

Maggie is currently working on a cook book all about recipes for fish and game. “I really like to catch, hunt or gather my own food and avoid over processing,” she says. “I love to create healthy, yummy dishes and to prove that health and flavor are not diametrically opposed!”

For more of Maggie’s recipes, visit Corkydecker.com and click on recipes.