SOUTHERN FRIED RATTLESNAKE
Make and share this Southern Fried Rattlesnake recipe from Food.com.
Provided by LoversDream
Categories Wild Game
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 37.9, Fat 2.4, SaturatedFat 1.1, Cholesterol 57.1, Sodium 32.5, Carbohydrate 1.5, Sugar 0.1, Protein 2.6
RATTLESNAKE CHILI
Steps:
- In a large skillet, heat the oil and add the onions. Cook the onions until they are soft and slightly tender. Add the Red Chile Sauce and the remaining ingredients. Cover the skillet and stew all of the ingredients together for approximately 1 hour. Season the chili with salt. A viewer, who may not be a professional cook, provided this recipe.
- Combine all of the ingredients in a blender and process until smooth.
PHILIPINO FRIED RATTLESNAKE
Provided by Food Network
Time 6h50m
Yield 12 servings
Number Of Ingredients 12
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 .
CONTEST-WINNING BEEF STUFFED CRESCENTS
My neighbor makes these crescents using jalapenos instead of green chiles and calls them "rattlesnake bites!" I love that this recipe is so easy and has so few ingredients. I've made bundles for potlucks and family gatherings-and I never have any leftovers. -Jennifer Bumgarner, Topeka, Kansas
Provided by Taste of Home
Categories Appetizers Lunch
Time 40m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a large skillet, cook beef and chiles over medium heat until meat is no longer pink; drain. Add cream cheese, cumin and chili powder. Cool slightly., Preheat oven to 375°. Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short side of each triangle; carefully roll up. , Place point side down 2 in. apart on ungreased baking sheets. Bake 11-14 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 175 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 282mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein.
RATTLESNAKE PASTA
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
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
CAJUN RATTLESNAKE PASTA
I ran across this irresistable recipe on Allrecipes website. It was posted by Zlatko Muminovic. He states: "A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken." Cook's Note: Make sure that your rattlesnake meat is thoroughly washed and free of any bones before cutting and cooking.
Provided by Happy Hippie
Categories Wild Game
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
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 (or chicken) 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 537.1, Fat 34, SaturatedFat 14.6, Cholesterol 130.6, Sodium 197.1, Carbohydrate 45.6, Fiber 0.7, Sugar 1.3, Protein 13.4
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