Butcheredrattlesnake Recipes

FRIED RATTLESNAKE - COWBOY KENT ROLLINS

Steps:

• For fresh snake meat, clean the snake well and cover it in buttermilk overnight.
• Drain the snake from the buttermilk and cut into about 3 to 4-inch pieces.
• In a medium bowl, combine the dry ingredients.
• In a separate bowl, whisk together the milk and eggs.
• Dip the snake pieces in the milk mixtures to coat well then dredge through the flour mixtures to generously coat. Repeat to double coat.
• Heat about 2-inches deep of fry oil in a Dutch oven or deep fryer to 350 degrees Fry a few pieces of the snake at a time until golden brown. Drain and let cool on a paper towel. Serve with dipping sauce.
• For the dipping sauce: Whisk together 2 tablespoons mayonnaise, 1 tablespoon honey and ½ teaspoon liquid smoke.

PHILIPINO FRIED RATTLESNAKE

Steps:

• Wash rattlesnake meat thoroughly through a colander and marinate with soy sauce overnight in a plastic bag in the refrigerator.
• Spray olive oil in a heated, nonstick coated wok and sear marinated meat. Set meat aside.
• Brown the bacon in the wok. When the bacon is nearly done, add bell peppers and onion and cook until the vegetables are translucent and tender. Add the eggs and stir constantly until they are firmly set. Add rattlesnake to mixture and cook on medium heat for about 10 minutes. Stir in cooked rice, garlic seasoning and pepper, to taste. Turn heat down to keep rice from sticking to wok and mix ingredients well before serving.
• *Note: chicken can be substituted for rattlesnake meat .

PAN SEARED RATTLESNAKE ON BRAISED LEEKS WITH A LEMON CAPER SAUCE AND SEASONAL VEGETABLES

Steps:

• Rattlesnake: Dredge all of the skinned rattlesnake fillets in flour, and then sear both sides, until brown, in a medium sized saute pan with vegetable oil on medium heat.
• Lemon Caper Sauce: Heat the chicken stock in a saucepan. In a separate medium saute pan, fry the apple-smoked bacon. Remove the bacon pieces. Add minced garlic and minced shallots to the pan of bacon lard. Pour in the heated chicken stock and stir until all ingredients are thoroughly mixed. Finish the sauce with butter, diced tomato, roasted capers and the juice of one lemon. Heat the sauce on low heat.
• To serve: Place the rattlesnake fillets on top of the sauteed vegetables and spoon the lemon-caper sauce on top. Sprinkle chopped parsley and fried basil leaves on top of the sauce. Finish by garnishing the plate with frisee that has been tossed in lemon juice and extra-virgin olive oil.
• Cook the vegetables in a saute pan over medium heat with a little chicken stock and butter until they are slightly tender. Serve warm.

BUTCHERED HAND BRIE RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Cut the carrots to the lengths of fingers; roughly 2 inches (5 cm) for the thumb, 3 inches (8 cm) for the pointer and ring fingers, 3½ inches (8 cm) for the middle finger and 2½ inches (5 cm) for the pinky. Use a vegetable peeler to round the tops slightly. (Use the same carrot for the thumb and pinky fingers).
• Place a sheet of puff pastry on the prepared baking sheet and arrange the Brie wheel and carrots in the center to form a right hand. Top the Brie with the raspberry jam.
• Brush the outline of the hand with the beaten egg and place the other sheet of puff pastry on top, pressing the pastry sheets together around the "hand" to seal. Using a paring knife, cut out the outline of the hand and remove the excess dough. Brush all over with egg wash. Use the knife to create small incisions to reflect knuckles and fingernails. Chill the puff pastry hand in the freezer for at least 30 minutes, up to 1 hour.
• Preheat the oven to 400°F (200°C).
• Transfer the hand to the oven and bake for 30 minutes, until the pastry is puffed and golden brown.
• Carefully transfer the hand to a platter. Using a small spoon, add a small dab of honey to top of each finger. Press the almonds onto each finger as fingernails. Use a paring knife to cut into the hand in a few places so the jam starts to seep out.
• Serve immediately with crackers alongside.
• Enjoy!

BUTCHER'S STEAK (HANGER STEAK)

Steps:

• Remove all silver skin and extra fat from the steak. Carefully cut out the connective tissue that connects the 2 halves of the steak, separating the whole into 2 long pieces. Cut lobe of meat from one half (it's a piece that is slightly separated from the larger half). Then cut each of the 2 larger halves into 2 steaks each. Sprinkle with salt and pepper.
• Heat skillet over high heat. Add clarified butter when pan is hot, then place the steaks in the pan. Reduce heat to medium. Cook until browned on all sides, firm, and reddish-pink on the inside. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C), a total of about 12 minutes. (This cut of meat has a sort of triangular shape, so about 4 minutes per side.) Transfer to a warm plate and tent with foil to let steaks rest and allow temperature to rise to 130 degrees F.
• Pour stock into skillet set over medium heat. Stir with a wooden spoon scraping up the browned bits from the bottom. When brownings dissolve and liquid begins to reduce after 2 or 3 minutes, reduce heat to low. Add accumulated juices from the meat, balsamic vinegar, and butter chunks. Cook and stir until butter melts. If liquid has reduced too much, add a splash of broth. Taste to check if sauce needs a bit of salt.
• To serve, slice steaks and spoon pan sauce over them.

RATTLESNAKE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat, add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm. Pour in the cream and the cooked fettucine and simmer for 4 minutes. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute. Stir in the Parmesan cheese and the tomatoes. Reduce the heat to low.
• Preheat 3 tablespoons of oil in a large skillet over high heat. Dredge the rattlesnake meat in flour and pan fry for 5 minutes or until well done. Arrange the meat on top of the vegetables and pasta to serve.

SOUTHERN FRIED RATTLESNAKE

Steps:

• Skin rattlesnake.
• Clean and wash meat.
• Cut in 4 inch lengths.
• Beat egg and milk.
• Mix salt, pepper, garlic salt, Accent and flour.
• Preheat deep fat fryer with cooking oil.
• Dip snake into egg mixture and then in flour mixture and place it in hot oil.
• Cook until golden brown.

TEXAS ROADHOUSE RATTLESNAKE BITES (COPYCAT)

Steps:

• Wash jalapeno and sliced them lengthwise.
• Remove the seeds from each half.
• In a small bowl, mix together the Monterey Jack cheese, cream cheese, and the bacon bits.
• Fill each jalapeno half with about four or five teaspoons of the Monterey Jack cheese and cream cheese mixture.
• Mix flour, egg, milk, salt, and pepper to taste in a deep plate (for example, a pie plate).
• Place breadcrumbs in another deep plate.
• Roll each jalapeno half in egg mixture to coat.
• Roll the coated jalapeno in breadcrumbs until covered.
• Place the Rattlesnake Bites in the freezer for at least 30 minutes. This will firm up the filling, making it easier to fry the bites.
• Deep fry in hot oil until golden brown.

THE RATTLESNAKE

Steps:

• Chill 4 coupe glasses in freezer. Bring sugar and 1/2 cup water to a boil in a small saucepan, stirring to dissolve sugar. Cover and chill simple syrup until cold, at least 1 hour.
• For each cocktail, combine 1 egg white, 2 oz. rye whiskey, 1 oz. lemon juice, and 3/4 oz. simple syrup into a cocktail shaker and shake vigorously (without ice) until mixture is starting to get frothy. Fill shaker with ice and shake vigorously until outside of shaker is frosty and cocktail is frothy, about 20 seconds (yes, a full 20 seconds).
• Rinse a chilled coupe glass with Pernod; discard. Strain cocktail through a fine-mesh sieve into glass.