SOUTHERN FRIED RATTLESNAKE RECIPE BY ANGELA CARLOS
A recipe from the “Great American Writer’s Cookbook” suggests slicing the snake, soaking it in vinegar with a hint of tobacco, then coating the meat in flour, salt, and pepper, and frying it in oil. Here we have a similar recipe, except that it calls for soaking the snake in buttermilk to tenderize the meat.
Number Of Ingredients 10
Steps:
- Cut the rattlesnake into 4-inch pieces. Combine the salt, peppers, garlic powder, onion powder, flour, and cornstarch in a medium bowl and set aside. Soak the rattlesnake in the buttermilk for 30 minutes to an hour.
- Heat 2 inches of oil in a medium pan until it reaches 375 degrees F. Then dredge the rattlesnake pieces in the flour. Cook the rattlesnake in the oil in batches to not overcrowd the pan. Cook 2 to 3 minutes or until the pieces are golden brown. Serve.
RATTLESNAKE PASTA RECIPE | ALLRECIPES
A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken.
Provided by ZLATKO MUMINOVIC
Categories Main Dishes Pasta
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 807.4 calories, CarbohydrateContent 69.1 g, CholesterolContent 73.8 mg, FatContent 36.8 g, FiberContent 4.1 g, ProteinContent 50.2 g, SaturatedFatContent 14.8 g, SodiumContent 605.1 mg, SugarContent 4.1 g
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