How to Cook a Garden Snake

Maybe you’re bored, inquisitive or very, very hungry, but you’ve decided you want to eat a garden snake. Since garden snakes are usually fairly small, cooking one is going to be a lot of effort for a little output, not unlike crab legs. You can cook a garden snake by first preparing the meat and then sautéing in a garlic-laden skillet.

Things You'll Need

  • Snake
  • Cutting board and skillet
  • 2 tablespoons olive oil
  • Chopping knife
  • Paring knife
  • Filet knife
  • Flour seasoned with basil and oregano
  • 2 cloves garlic
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Instructions

    • 1

      Mix one tablespoon each of basil and oregano to one cup of flour. Set the mixture aside.

    • 2

      Cut of the snake’s head with your chopping knife. You probably want to put the snake on a cutting board for this and simply slice off the head in one fell swoop. Discard the head or keep it for your fossil collection.

    • 3

      Skin the snake with a paring knife. Starting at the neck area, slice the skin off the snake, like peeling a piece of fruit.

    • 4

      Slit the middle of the snake from the neck to the middle of the stomach on its underside. Pull out and discard organs as you get to them.

    • 5

      Roll the snake meat away from the spine and organs, slicing the meat away further as you move on down the snake’s body.

    • 6

      Slice the meat into thin strips with the filet knife.

    • 7

      Coat the meat and cook it. Lightly dredge each strip through your flour mixture as you sautée your minced garlic in one tablespoon of olive oil. Once the garlic has sautéed for about two minutes, add the snake strips to the oil. Sautée each side of a snake strip for about three minutes or until the meat is golden brown.