Best Rattlesteak Recipes

RATTLESNAKE FAJITA PITAS

Steps:

• Marinate rattlesnake meat, refrigerated, for about 3 hours in teriyaki sauce, seasoned salt and jalapeno seasoning.
• In a large iron skillet, heat olive oil and sear meat. Add bell pepper, onion, garlic and tomatoes and cook for about 10 minutes until vegetables are tender. Add any additional seasonings to suit taste.
• Cut pitas in 1/2 and butter the inside of the pocket and toast until crispy. Spoon rattlesnake meat and vegetables into pitas and top with cheese.
• Served best on a bed of rice with side condiments of picante sauce, guacamole and sour cream.

RATTLESTEAK

Steps:

• Combine flour and bisquick. Add salt and pepper to taste.
• Dip steak pieces until flour mixture, into egg mixture and back into flour.
• Fry until pieces until done, this will vary depending on whether you like rare or well done meat. I deep fried mine 4 to 5 minutes.
• Combine all sauce ingredients in sauce pan and heat until warmed. Divide sauce into individual bowls to dip meat into. Dip each bit into sauce.

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 .

RATTLESTEAKS WITH VENOM SAUCE

Steps:

• Mix all venom sauce ingredients well and set aside. Heat oil in a deep fryer (or dutch oven) to 350°F.
• Mix together the paprika, garlic, cayenne, black pepper, and salt. Place the cube steaks onto a cutting board and sprinkle with half the seasoning. Turn them over and repeat (you can pat the seasoning into the meat if you like). Cut the meat into 2" cubes.
• Place the flour into a plastic grocery bag or large bowl. Add a handful or so of rattlers and toss or shake gently to coat. Do enough for one batch at a time.
• Shake off excess flour and place a batch of bites into the oil in the deep fryer (do not overcrowd them) and fry for 3-5 minutes. Drain on paper towels and repeat with remaining pieces. Serve with venom sauce and enjoy.
• NOTE: You can also skewer the floured steaks alternating with chunks of floured onion (same flour used for the steaks) and deep fry them that way. :).

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.

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.