Best Southern Fried Rattlesnake Recipes

Southern Fried Rattlesnake image

Provided by LoversDream

Categories Wild Game

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Steps:

Nutrition Facts : Calories 37.9, Fat 2.4, SaturatedFat 1.1, Cholesterol 57.1, Sodium 32.5, Carbohydrate 1.5, Sugar 0.1, Protein 2.6

Fried Rattlesnake - Cowboy Kent Rollins image

Provided by Alisa Podgaynaya

Number Of Ingredients 11

Snake meat
1 cup all-purpose flour
½ cup yellow cornmeal
1 tablespoon mesquite seasoning (available kentrollins.com or your favorite seasoning blend)
½ teaspoon cayenne
1 teaspoon onion powder
2 teaspoons garlic powder
2 tablespoons cornstarch
1 cup milk
2 large eggs
Fry oil

Steps:

For fresh snake meat, clean the snake well and cover it in buttermilk overnight.
Drain the snake from the buttermilk and cut into about 3 to 4-inch pieces.
In a medium bowl, combine the dry ingredients.
In a separate bowl, whisk together the milk and eggs.
Dip the snake pieces in the milk mixtures to coat well then dredge through the flour mixtures to generously coat. Repeat to double coat.
Heat about 2-inches deep of fry oil in a Dutch oven or deep fryer to 350 degrees Fry a few pieces of the snake at a time until golden brown. Drain and let cool on a paper towel. Serve with dipping sauce.
For the dipping sauce: Whisk together 2 tablespoons mayonnaise, 1 tablespoon honey and ½ teaspoon liquid smoke.

Pan Seared Rattlesnake on Braised Leeks with a Lemon Caper Sauce and Seasonal Vegetables image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 24

6 rattlesnake fillets, skinned
All purpose flour, for dredging
Vegetable oil
Salt and pepper
Salt and pepper
2 cups chicken stock
1/4 pound apple smoked bacon
1 clove garlic, minced
1 large shallot, minced
4 tablespoons whole, unsalted butter, softened
1 tomato, seeded and minced
2 tablespoons capers, roasted
1 lemon, juiced
Baby frisee, picked, cleaned
1 lemon, juiced
1 tablespoon olive oil
Finely chopped parsley leaves
Basil leaves, chiffonade and fried
Sauteed Seasonal Vegetable, recipe follows
1 cup haricots verts, cleaned
1 cup baby globe carrots
1 cup yellow wax beans
Chicken stock, for sauteing
Butter, for sauteing

Steps:

Rattlesnake: Dredge all of the skinned rattlesnake fillets in flour, and then sear both sides, until brown, in a medium sized saute pan with vegetable oil on medium heat.
Lemon Caper Sauce: Heat the chicken stock in a saucepan. In a separate medium saute pan, fry the apple-smoked bacon. Remove the bacon pieces. Add minced garlic and minced shallots to the pan of bacon lard. Pour in the heated chicken stock and stir until all ingredients are thoroughly mixed. Finish the sauce with butter, diced tomato, roasted capers and the juice of one lemon. Heat the sauce on low heat.
To serve: Place the rattlesnake fillets on top of the sauteed vegetables and spoon the lemon-caper sauce on top. Sprinkle chopped parsley and fried basil leaves on top of the sauce. Finish by garnishing the plate with frisee that has been tossed in lemon juice and extra-virgin olive oil.
Cook the vegetables in a saute pan over medium heat with a little chicken stock and butter until they are slightly tender. Serve warm.