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| | From:  RainyNytes (Original Message) | Sent: 7/18/2008 8:47 AM |
Spicy Rattlesnake Pasta 1/4 cup olive oil 3 large garlic cloves, minced 1 28 oz can Italian tomatoes 1 dried hot red chilies, minced 1 tbsp. oregano 2 tsp. dried basil 2 tsp. black pepper 1 tsp. salt juice from 1/2 lemon 1/2 lb. rattlesnake meat 1 lb penne or pasta of choice Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones. Combine de-boned meat with the rest of the ingredients (except pasta) in large saucepan and simmer for 1/2 hour. Cook pasta as normal and serve over cooked pasta |
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| BAKED RATTLESNAKE | | 1 rattlesnake carcass
1 cup half n half or milk
1/2 lb. fresh mushrooms, sliced
2 limes, sliced thin
1 tsp. basil
1 tsp. pepper
1 tsp. rosemary Cut snake into 3-inch sections and place in a large baking dish. Cover with cream or milk and add the mushrooms, limes, basil, pepper, and rosemary. Cover tightly. Bake in 300 degree oven for 60-70 minutes or until done. |
ROASTED RATTLESNAKE | | | Cut snake into 2 inch pieces. Place pieces on a skewer and roast over glowing coals, keeping the skewer constantly turning. When the meat quits sizzling, it is done. | | SOUTHERN FRIED RATTLESNAKE | | | 1 egg
salt to taste
1 tsp. minced garlic
1 tsp. seasoning salt mix
3/4 cup milk
1 tsp. pepper
flour
1 rattlesnake Cut snake meat into 4 inch lengths. Beat egg and milk. Mix spices with flour in a separate bowl. 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 and crispy like fried fish. Serve with french fries. | |
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Baked Rattlesnake
Prepare 5inch pieces of cleaned rattlesnake in the following manner:
Dredge in paprika seasoned flour. Dip in diluted egg roll in
toasted breadcrumbs Fry to a golden brown Transfer to covered
caserole dish and bake in 325 oven for about 90
minutes, or until tender.
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Boiled Rattlesnake
Boil gently in water in which you've put a rather generous amount
of lemon juice and mixed spices (use a sachet or tea ball for the
spices). Simmer slowly for about 90 minutes. Remove, let cool
and remove meat from bone. Cut in small hor d'oevre size. Use a
seafood type sauce for dipping.
Rattlesnake Pate
Cook same as above. Clean all meat off bone. Grind fine in blender
(season to taste) for a pate. |
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Crispy Rattlesnake Coils
1 Rattlesnake; cut in strips
Flour
Salt & Pepper
Crisco
PREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt and
pepper lightly. Put flour into a container that can be covered. Add
strips. Shake. Refrigerate for about two hours. This will allow the
flour to become sticky and while the Crisco is heating in a deep
fryer, pull the pieces apart and re-flour the pieces again. Add
flour if necessary. When the Crisco shortening is hot, add only
enough snake strips so that all pieces are covered by the hot grease.
Fry until golden brown. Dump into a container that has been prewarmed
in the oven. Continue frying the rest of the rattlesnake strips.
NOTE: The fried rattlesnake strips will appear to be coiled!
SERVING Use a basket lined with a cloth napkin. Add the fried, coiled
snake pieces. Cover with the napkin. |
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RATTLESNAKE SALAD
1 medium rattlesnake, cut up
2 bay leaves
2 cloves garlic
salt
1 tsp poultry seasoning
2 tblsp sherry
1/2 stalk celery, finely diced
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. |
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