Rattlesnake Recipes

[Hunt_News]

DEEP FRIED RATTLESNAKE

1 rattlesnake, cut into 3-inch pieces
2 tbsp. lemon juice
1/4 cup oil
1 tsp. salt
Fritter Batter
Oil

Marinate meat in refrigerator overnight in lemon juice, 1/4 cup oil, and salt. Baste meat occasionally. Wipe meat dry. Dip pieces in Fritter Batter. Deep-fat fry in heavy skillet.


Fritter Batter
1 egg
1/2 cup milk
1/2 cup plus 1 to 2 tbsp. self-rising flour

Beat together eggs and milk; stir in flour. Let batter rest about 20 minutes. Batter should be quite runny, like fresh cream, when used. Only a thin batter will fry crisp.

[Hunt_News]

BAKED RATTLESNAKE


1 rattlesnake, med. to large Diamond Back or other large species)
1 recipe thin white sauce
1 tbsp. margarine
1 tbsp. flour
1/2 tsp. salt
1 cup half-and-half or milk
1/4 lb. fresh mushrooms, sliced
1 tsp. basil
1 tsp. white pepper
1 tsp. rosemary
1 tbsp. lemon juice
1/4 cup capers

Skin snake and dress. Wash in cold water. Cut into 3-inch sections and place in large baking dish. Melt margarine. Stir in flour and salt. Gradually stir in milk and stir constantly until thickened and smooth. Pour over meat and add mushrooms, basil, pepper, rosemary, and lemon juice. Cover tightly. Bake in 300 degree F. oven for 1 hour or until done. Garnish with capers.

[Hunt_News]

FRIED RATTLESNAKE


1 large rattlesnake, cleaned
1 qt. water
Dash of tarragon
4 tbsp. salt
Dash of thyme
1/8 tsp. paprika
Oil
1 cup flour

Soak rattlesnake carcass for 2 hours in salt water. Rinse and dry meat well. Cut meat into chunks to fry. Coat each piece with mixture of flour, paprika, pepper, tarragon, and thyme. Fry chunks of prepared rattler in oil until golden brown.

[Hunt_News]

RATTLESNAKE SALAD


1 med. rattlesnake, cleaned and cut up
2 bay leaves
2 cloves garlic
1 tsp salt
1 tsp. poultry seasoning
2 tbsp. sherry
1/2 stalk celery, finely chopped
4 boiled eggs, diced
1/2 onion, finely diced
1/2 cup chopped sweet pickles
1 cup mayonnaise

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.

[Hunt_News]

GRILLED RATTLESNAKE DIJON


1 med. to large rattlesnake, cleaned and cut to 1 foot pieces
3 tbsp Dijon mustard
1 tsp salt
1/4 tsp black pepper
1/4 tsp white pepper
1/4 tsp onion powder
1/8 tsp celery powder
1/8 tsp ground coriander
1/4 tsp. cayenne pepper (optional)

Combine the dry spices in a cup and mix well. Liberally sprinkle meat with the spice mixture. Once the meat is well coated, rub thoroughly with Dijon until the meat is slathered with it. Wrap and set aside to marinate for up to 1 hour. Grill over a hot flame for 10-15 minutes or until cooked through.

[Hunt_News]

BARBECUED RATTLESNAKE


1 large rattlesnake, freshly skinned, and cleaned
Barbecue sauce
Salt and pepper to taste

Cut snake into 4-6 inch sections. marinat snake in barbecue sauce several hours. Wrap sections in tinfoil and barbecue over charcoal for 45 minutes. To keep meat from drying out, baste with barbecue sauce every 10 minutes

[Hunt_News]

RATTLESNAKE (or quail, dove, chicken, rabbit, pork) AND BEANS


3 lbs. dry kidney or pinto beans, cooked


OR 64 oz. canned beans
30 oz. stewed tomatoes, undrained
4 oz. canned diced jalapenos (more or less to taste)
1 large red onion, chunked
1 garlic clove, smashed
Dash salt
1 lb. ground beef, browned and drained
*1/2 lb. rattlesnake meat, cut into bite-size pieces
Broken tortilla chips (optional)

*(If desired, substitute for rattler: quail, dove, chicken, rabbit, or pork)
Put cooked beans into large pot; add tomatoes, jalapenos, onion, salt, garlic, ground beef, and rattlesnake (or other meat). Simmer 10 minutes to heat thoroughly. For chili pie, put broken tortilla chips in bottom of bowl and spoon beans over chips.