Edible Snakes: Tasty Meals from Scaly Predators

Whether you are in a survival situation or looking for a sustainable, lean protein source, edible snakes offer a practical solution. We have all seen people on survival reality shows eat reptiles while looking disgusted.

But eating snake isn’t just a TV stunt. It is a legitimate food source used by cultures worldwide. You probably wouldn’t think of ordering a snake steak with a side of potatoes at a local restaurant, but you can eat snake and go about your day just as if you had finished an order of chicken nuggets.

You might worry about the venom, thinking you can’t eat something that can kill you. In reality, most snakes are safe to eat if you handle them correctly. This guide covers how to identify, catch, kill, and cook snakes so you can turn a scaly predator into a safe, tasty meal.

See also: Eating Scorpions: Is It Really Safe?

Understanding the Rules of the Hunt

Before you go looking for a meal, you need to know what you are catching. Never kill a snake you cannot identify. In many regions, specific species like the Indigo snake or certain rattlesnakes are protected by law. Killing them can result in heavy fines. Beyond the law, your safety is the priority.

You should learn the difference between pit vipers (which have heat-sensing pits and triangular heads) and non-venomous colubrids. If you are not 100% sure what it is, leave it alone. A single mistake during the catch can turn a “free meal” into a life-threatening medical emergency.

Where to Find Your Next Meal

Finding a snake is often the easiest part of the process. Snakes live almost everywhere on Earth. They are absent from Antarctica and a few island nations like Ireland, Iceland, Greenland, and New Zealand. If you are hiking or backpacking in the wilderness, you are likely sharing the space with them.

Look for signs of their presence. You might find shed skins near rock crevices or fallen logs. While some people think snakes only shed every few years, young snakes shed every few weeks, and adults typically shed two to four times a year.

In sandy or soft soil, look for “S” shaped slither marks. These tracks are a clear indicator that a meal is nearby.

Snakes hide in trees, forest floors, deserts, highlands, and prairies. Your local environment dictates which species are most common. Do a quick search of the snakes in your specific region before you head out so you know which ones to target.

See also: Edible Snails: How to Survive in the Wild by Eating Them

How to Kill Your Prey Safely

Killing a snake for food requires a calm approach. You can use a firearm if you are a good shot, but the noise may scare away other wildlife.

A more common method is pinning the head to the ground using a forked stick, a skewer, or a long knife. Once the head is secure, use a sharp blade to sever it completely from the body.

Warning: The Reflex Bite. This is a detail most people miss: a snake’s head can still bite and inject venom through a reflex action for up to an hour after it has been severed. Never touch the severed head with your bare hands. Use a stick to move it and bury it deep in the ground to prevent scavengers or pets from finding it.

In my original article, I mentioned that you could eat the head because stomach acid decomposes venom. Do not do this.

While acid does break down proteins, any small cut in your mouth or an ulcer in your stomach would allow the venom to enter your bloodstream directly. This is a risk you do not need to take. Stick to the body meat.

First Thing First, Peel the Snake

You need to remove the skin just as you would with any other game animal. Use a sharp knife or a jagged rock to make a shallow, half-inch slit along the length of the belly. Start at the neck and work toward the tail. Once you have a starting point, you can peel the skin back like you are taking off a tight sock.

If you don’t want to be wasteful, you can preserve the skin. Snakeskin is a popular material for crafts and can be a great memento of your survival experience. If you are in a long-term survival situation, the skin can even be tanned to make cordage or small pouches.

Also read: Best Water Purification Tablets

How Should I Gut the Snake?

After skinning, you must remove the internal organs. Run your knife down the belly to open the cavity. Be careful around the ribs, as they are small and delicate, similar to fish bones.

The Gallbladder Warning

As you remove the innards, look for a small, dark, or greenish sac near the liver. This is the gallbladder. You must remove it carefully without puncturing it. If the gallbladder breaks, the bile will spill onto the meat, giving it an incredibly bitter, chemical taste that makes it nearly inedible.

Once the “plumbing” is out, clean the meat. A good trick is to soak the meat in saltwater. This removes excess blood and helps reduce the “gamey” flavor that some people find off-putting. You can then cut the snake into sections or leave it whole. Keeping it whole makes it easier to manage the small ribs while eating.

The Flavor and Nutrition of Snake

Many people have no desire to try snake, but it is actually a cleaner protein than most farm-raised meats. You may have heard that alligator tastes like chicken, and while that is mostly true, snake is its own experience. The flavor depends heavily on the species and how it lived.

Rattlesnake is the most common choice for many because it is easy to identify by its rattle. Most people describe it as having a bland flavor similar to tilapia. Like fish, the meat is white and can be a bit flaky, but it has a firmer texture.

Another common species is the rat snake, often called a chicken snake. Despite the name, it does not taste like chicken. The meat from a rat snake tends to be thinner and much tougher, often described as having a leathery, jerky-like consistency.

Also read: How to Make A Water Filter: A Step By Step Guide

Nutritional Comparison

Snake is an elite source of lean protein, especially for those watching their fat intake or trying to stay lean while backpacking.

Nutrient (per 100g)	Snake Meat	Beef (Sirloin)	Chicken Breast
Calories	~93 kcal	~250 kcal	~165 kcal
Protein	~19g	~26g	~31g
Total Fat	~1.2g	~15g	~3.6g

As the table shows, snake meat provides roughly half the calories and a fraction of the fat found in beef. This makes it a high-efficiency fuel for your body when you need energy without the “heavy” feeling of greasy fats.

From the Wilderness to the Kitchen

The ribs of a snake are its biggest culinary challenge. They are small and numerous. If you cut the meat into very small chunks, these bones can get lost in the meat and become a choking hazard. It is best to cook the snake in larger sections so you can pull the meat away from the bone structure.

Open-Flame Roasting

If you are in the woods without a kitchen, the simplest way to cook snake is to skewer it on a green (non-toxic) stick. Roast it over hot coals rather than direct flames. Rotate it slowly until the meat turns opaque and firm. This “spit” method helps the fat render out and gives the skinless meat a slightly smoky flavor.

Deep Fried Snake

If you have a kitchen or a camp stove, deep frying is the best way to handle the texture. Here is what you need:

• A box of cornbread mix
• Two egg whites or milk
• Black pepper
• Cooking oil

1. After skinning and cleaning, cut the snake into sizable chunks. Cut between the ribs to keep the bone structure intact.
2. Add black pepper to the cornbread mix.
3. Submerge each piece in the egg whites or milk, then roll them in the cornbread mixture until coated.
4. Heat your oil. Once hot, fry the meat until it is golden brown on all sides.

The Slow-Cook Method

If the snake is large and tough (like an older rat snake), adding it to a soup or stew is better. Boiling the meat for a longer period tenderizes it, allowing it to fall off the ribs more easily.

Also read: Best Bowie Knives

Health Benefits and Risks

While the lean protein is a major benefit, wild snakes come with risks that grocery store meat does not. Like all reptiles, snakes can carry salmonella in their intestinal tract.

This is why the cleaning process mentioned earlier is so vital. You must wash your hands and your knife thoroughly after gutting the animal.

Temperature Safety

Wild snakes often carry parasites, specifically Spirometra larvae. To stay safe, you must treat snake meat like wild pork or poultry. Usually, internal temperature of at least 165°F (74°C) is required to kill parasites in reptile meat. Never eat snake raw or “medium-rare.” Ensure the meat is cooked through to avoid infection.

Be Safe but Have Fun!

Trying edible snake is a unique way to connect with nature and test your survival skills. Whether you are doing this out of necessity or curiosity, the key is preparation.

By understanding how to identify your prey, bury the dangerous head, and avoid the bitter gallbladder, you turn a potentially scary encounter into a successful meal.

Take your health and safety seriously. If you have questions about specific preparation steps or have your own experience with wild game, leave a comment below.

We appreciate the feedback and are happy to help you prepare for your next outdoor adventure.