Rattlesnake 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.

SOUTHERN FRIED RATTLESNAKE

Steps:

• Cut the rattlesnake into 4-inch pieces. Combine the salt, peppers, garlic powder, onion powder, flour, and cornstarch in a medium bowl and set aside. Soak the rattlesnake in the buttermilk for 30 minutes to an hour.
• Heat 2 inches of oil in a medium pan until it reaches 375 degrees F. Then dredge the rattlesnake pieces in the flour. Cook the rattlesnake in the oil in batches to not overcrowd the pan. Cook 2 to 3 minutes or until the pieces are golden brown. 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.

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 .

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.