Post by Big Joe on Jul 30, 2015 14:21:41 GMT -5
Here is one I got from my aunt, she cooks this all the time. Usually one whole regular sized rattler is what she calls her one cup. most cooks in my family don't actually follow a recipe and if we pass them on we generally try to make them right by todays standards. But according to her on the phone one snake makes about 1 cup of cup up pieces. She is not from Texas, she said if you want plain old chili mac just leave out the cayenne pepper add more if you want the heat coming in and going out.
Texas Rattlesnake Chili Mac
2 tb Vegetable oil
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1 cl Garlic; minced
1 lb Lean ground beef
1 c Rattlesnake meat; cubed chicken can be substituted
2 tb Chili powder
2 ts Salt
1 ts Cayenne pepper
2 cn (14.5 oz) tomatoes; undrained
1 cn (6 oz) tomato paste
2 c Water
2 c Pasta; small shells
In 5-qt saucepan, heat the oil and cook onion, green pepper and garlic until tender. Add meat. Cook until done, about 5 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in the uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is done.
Back again I added this one:
Crispy Rattlesnake Coils
1 Rattlesnake; cut in strips
Flour
Salt & Pepper
Crisco
Cut rattlesnake into 8" strips about 1/4" thick. Salt and pepper lightly. Put flour into a container that can be covered. Add strips. Shake. Refrigerate for about two hours. This will allow the flour to become sticky and while the Crisco is heating in a deep fryer, pull the pieces apart and re-flour the pieces again. Add flour if necessary. When the Crisco shortening is hot, add only enough snake strips so that all pieces are covered by the hot grease. Fry until golden brown. Dump into a container that has been pre-warmed in the oven. Continue frying the rest of the rattlesnake strips. Keeping all warm until ready to serve
My change to this was I added Mrs Dash to the flour. Tasted great, its still good cold but be sure and drain well while its in the oven warming