Rattlesteak Recipes

SOUTHERN FRIED RATTLESNAKE

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

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.

FRIED RATTLESNAKE - COWBOY KENT ROLLINS

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.

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.

RATTLESNAKE PASTA

Steps:

• Cook pasta for 2 minutes less than package instructions; drain and set aside.
• Using a medium bowl, add cubed chicken and Cajun seasoning; toss until well coated.
• Using a large, deep skillet (or Dutch oven), add 2 Tbsp of butter; place over medium-high heat. Once butter has melted, add cubed chicken. Cook for 7-8 minutes, stirring occasionally, or until chicken is fully cooked. Remove chicken and set aside.
• Using same skillet as chicken, add 2 Tbsp of butter and olive oil. Once butter has melted, add bell peppers, onions, garlic and Cajun seasoning; stir until well combined. Cook for 3-4 minutes, stirring often, or until onion has begun to soften slightly. Remove vegetables from skillet and set aside.
• Add remaining 2 Tbsp of butter. Once melted, add flour and stir well. Continue cooking for 3-4 minutes, stirring frequently to prevent flour from burning.
• Add chicken stock, milk, chopped roasted garlic, salt and pepper; stir mixture until smooth.
• Bring mixture to a simmer and cook on low heat, stirring often, for 8-10 minutes.
• Add Parmesan cheese and heavy cream; stir until smooth.
• Add chicken, vegetables and cooked pasta to skillet; stir until well combined. Cook for 2-3 minutes, or until hot.
• Garnish with chopped green onions before serving.

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. :).