Best Rattle Snake Eggs Recipes

TEXAS RATTLESNAKE EGGS (STUFFED JALAPENOS)

Steps:

• Preheat oven to 350 degrees.
• Wash and dry jalapenos.
• Trim the top of each jalapeno and dig out seeds. Discard seeds and tops.
• Mix together cream cheese and garlic powder.
• Fill each jalapeno with cream cheese. (I use a piping bag.).
• Mix together bisquick, sausage, and cheddar cheese.
• Cover each jalapeno with a small portion of the sausage mixture. Making sure the pepper is completely covered and there are no cracks.
• Dip each jalapeno in the beaten egg and then roll in the shake n' bake.
• Place on a lined cookie sheet (make sure you use one with an edge) and bake for 30 minutes or until golden brown.
• * The amount of jalapenos you use is relevent to the size of your jalapenos. The bigger the jalapeno the less this recipe will make.
• * The bigger jalapenos seem to be tougher overall when eating than the smaller ones.

RATTLESNAKE EGGS

Steps:

• 1. In large bowl, combine cheese, peppers, milk, and breadcrumbs. Mix well by hand, then form small egg shapes.
• 2. Roll the "eggs" in mixture of cornmeal and seasonings, then dip them in buttermilk and roll them in cornmeal again.
• 3. Freeze for at least 30 minutes so they will stay together in hot grease.
• 4. Fry until golden brown (about 2 minutes). Drain and serve with ranch dressing or your favorite dip.

RATTLESNAKE EGGS

Steps:

• Preheat oven according to crescent rolls packaging.
• In mixing bowl, combine softened cream cheese, cooked sausage and chopped green chilies. Mix well.
• Open crescent rolls and unroll dough, place heaping tablespoon on each triangle on the widest end. Roll up and tuck ends under shaping into large oval.
• Place on lightly greased (cooking spray works well) baking sheet and bake according to crescent roll package.

TEXAS ROADHOUSE RATTLESNAKE BITES (COPYCAT)

Steps:

• Wash jalapeno and sliced them lengthwise.
• Remove the seeds from each half.
• In a small bowl, mix together the Monterey Jack cheese, cream cheese, and the bacon bits.
• Fill each jalapeno half with about four or five teaspoons of the Monterey Jack cheese and cream cheese mixture.
• Mix flour, egg, milk, salt, and pepper to taste in a deep plate (for example, a pie plate).
• Place breadcrumbs in another deep plate.
• Roll each jalapeno half in egg mixture to coat.
• Roll the coated jalapeno in breadcrumbs until covered.
• Place the Rattlesnake Bites in the freezer for at least 30 minutes. This will firm up the filling, making it easier to fry the bites.
• Deep fry in hot oil until golden brown.

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.

RATTLESNAKE EGGS

Steps:

• 1. Cut off stem end of jalapeño; remove seeds. Cut peppers in half lengthwise. Stuff each jalapeño half with cream cheese, then freeze them for at least 30 minutes.
• 2. When you are ready to cook, encase each filled, frozen pepper half in one-sixth of the sausage, being certain to completely encase the cream cheese. Wrap each "egg" in a slice of bacon.
• 3. Generously sprinkle each "egg" with with paprika and freshly ground black pepper. Place in a baking dish (lined with foil, if desired, to aid clean-up) or on a broiling pan or on a grill.
• 4. Bake at 350 degrees F for 35 - 45 minutes. Remove to paper towels to drain excess grease before serving.