Rattlesnake Chili Recipes

RATTLESNAKE CHILI

Rattlesnake Chili image

Number Of Ingredients 16

Ingredients

3 cups cooked beans
1 onion, chopped
1 sweet red or green bell pepper, chopped
2 ears corn, cut from the cob, or 1 (10-ounce) package frozen corn
3 tomatoes, chopped
1 (8-ounce) can tomato sauce
3 - 4 cloves garlic, minced
2 mild or hot chiles, roasted, peeled, and minced
2 tablespoons chili powder
1 tablespoon cumin powder
1 teaspoon epazote*
2 tablespoons minced fresh cilantro
pinch of ground cloves
salt or vegetable seasoning to taste
1 bottle beer (optional)
juice of 1 lime

Steps:

Mix all the ingredients together in a large pot (or crockpot), and cook about an hour or longer-the longer the better. Serve with cornbread or tortillas, and perhaps a little grated low-fat dairy or soy cheese. Enjoy! Variations: Add chopped zucchini or yellow squash, chopped cooked potatoes, or mushrooms. For something deliciously different, try serving this over a baked potato. *Epazote: An herb native to Mexico commonly used in long-simmering dishes. Fun Fact: Chile con carne literally means "pepper with meat." Not an authentic Mexican dish, earliest accounts show it was sold on the square in San Antonio in the last decades of the nineteenth century. Lyndon Johnson suggested chili be named the state food of Texas-it now is.

Nutrition Facts : Nutritional Facts Serves

RATTLESNAKE PASTA

Rattlesnake Pasta image

A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken.

Provided by ZLATKO MUMINOVIC

Categories Main Dish Recipes Pasta

Time 45m

Yield 6

Number Of Ingredients 17

Ingredients

1 pound dry fettuccine pasta
2 tablespoons vegetable oil
¼ cup sliced onions
½ cup chopped yellow squash
½ cup zucchini, cut diagonally into 1/2 inch thick slices
¾ cup sliced mushrooms
1 ¼ cups heavy cream
1 jalapeno pepper, seeded and minced
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon Cajun seasoning
½ cup grated Parmesan cheese
½ cup diced tomatoes
salt and pepper to taste
3 tablespoons vegetable oil
1 pound rattlesnake meat, cut into 1/2 inch pieces
flour for dredging

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.

Nutrition Facts : Calories 807.4 calories, Carbohydrate 69.1 g, Cholesterol 73.8 mg, Fat 36.8 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 14.8 g, Sodium 605.1 mg, Sugar 4.1 g

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