About a month ago, Nick harvested a couple of rattlesnakes with his bow. When we kill an animal, it is very important to us to use as much of that animal as possible. For our snakes that meant eating the meat and preserving the skin. I promised to write a follow up post detailing my attempt to tan the rattlesnake hide and I am here now to deliver on that promise.
Pan fried rattlesnake with cornmeal coating.
This past weekend Nick and I set out for an evening of jackrabbit hunting. Nick took his bow with a couple of small game heads and I took the 10-22. The jackrabbit hunt was an utter failure—we only saw one jack the whole time and he was running full clip. No way to get a good shot on a sprinting hare with a rifle or a bow.
The trip wasn’t a total loss, however. Nick did spot what looked to be a monster rattlesnake while he was stalking through a rocky area. It was only after he took the first shot with his bow that he realized it was in fact two rattlesnakes coiled together. We ended up bringing both home for dinner that night. This was our first time ever harvesting or eating rattlesnake. Here are our thoughts on this first taste.
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