Rattlesnake Salad Recipes

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.

Steps:

• Combine first 5 ingredients and boil until tender.
• Chop meat finely and mix well with remaining ingredients.
• Serve on sandwiches or over quartered tomatoes and lettuce.

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.

Steps:

• Preheat oven according to crescent rolls packaging.
• In mixing bowl, combine softened cream cheese, cooked sausage and chopped green chilies. Mix well.
• Open crescent rolls and unroll dough, place heaping tablespoon on each triangle on the widest end. Roll up and tuck ends under shaping into large oval.
• Place on lightly greased (cooking spray works well) baking sheet and bake according to crescent roll package.