Rattlesnake Salad Recipes

RATTLESNAKE SALAD

Rattlesnake Salad image

Make and share this Rattlesnake Salad recipe from Food.com.

Provided by Iowahorse

Categories Lunch/Snacks

Time 30m

Yield 1 salad

Number Of Ingredients 11

Ingredients

1 medium rattlesnake, de-boned, chopped into small peices
2 bay leaves
2 garlic cloves
1 teaspoon salt
1 teaspoon poultry seasoning
2 tablespoons sherry wine
1/2 stalk celery, finely diced
4 hard-boiled eggs, diced
1/2 onion, finely diced
1/2 cup chopped sweet gherkin
1 cup mayonnaise

Steps:

Combine first 5 ingredients and boil until tender.
Chop meat finely and mix well with remaining ingredients.
Serve on sandwiches or over quartered tomatoes and lettuce.

Nutrition Facts : Calories 1484.2, Fat 100.2, SaturatedFat 18.2, Cholesterol 909.1, Sodium 5022, Carbohydrate 97.1, Fiber 2.3, Sugar 33, Protein 28.9

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

Pan Seared Rattlesnake on Braised Leeks with a Lemon Caper Sauce and Seasonal Vegetables image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 24

Ingredients

6 rattlesnake fillets, skinned
All purpose flour, for dredging
Vegetable oil
Salt and pepper
Salt and pepper
2 cups chicken stock
1/4 pound apple smoked bacon
1 clove garlic, minced
1 large shallot, minced
4 tablespoons whole, unsalted butter, softened
1 tomato, seeded and minced
2 tablespoons capers, roasted
1 lemon, juiced
Baby frisee, picked, cleaned
1 lemon, juiced
1 tablespoon olive oil
Finely chopped parsley leaves
Basil leaves, chiffonade and fried
Sauteed Seasonal Vegetable, recipe follows
1 cup haricots verts, cleaned
1 cup baby globe carrots
1 cup yellow wax beans
Chicken stock, for sauteing
Butter, for sauteing

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.

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