Texas Rattlesnake Chile - BettyGa

RATTLESNAKE (or quail, dove, chicken, rabbit, pork) AND BEANS -----------Betty B.

3 lbs. dry kidney or pinto beans, cooked

DEEP FRIED RATTLESNAKE ---------Betty B.

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.

BAKED RATTLESNAKE -----------Betty B.

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.

RATTLESNAKE SALAD ---------Betty B.

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.