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Snake Bait

Warning!

Remove the head from the snake being extremely careful to avoid being bitten or scratched by the fangs.    Bury the head at least 1' below the surface of an area where no one will walk.   Do NOT keep the head for any reason.   The venom sacks are still full of venom and you may accidentally inject someone who tries to handle the severed head.

We assume NO responsibility for your attempting, catching, or handling of a snake and if your not experienced at it, DO NOT TRY IT!

 

**Viper** Rattlesnake  Chili

2 tablespoons oil
1/2 cup chopped onions
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 pound lean ground beef 1 cup cubed rattlesnake meat (or chicken for the less adventuresome)
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon cayenne pepper

8 cups fresh tomatoes, chopped, or 2 (14.5 ounce) cans, undrained
2/3 cups (6 ounce can) tomato paste
2 cups water
2 cups macaroni (or other favorite pasta), uncooked

In 5-quart sausepan or Dutch oven, heat oil and saute onion, green pepper and garlic until tender but not brown. Add ground beef and rattlesnake meat (chicken); saute until done, about 5 minutes.

Stir in spices, tomatoes and tomato paste. Bring to a boil, cover, then reduce heat and simmer about 2 hours.

Before serving, add water and return chili to a boil. Stir in uncooked pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is tender.

Makes about 6 servings.

**Viper** Rattlesnake Beans with Toasted Spices and Sherried Tomatoes

The Native Americans who farmed the land had ceremonies to mark and honor the seasonal cycles. Planting was a very spiritual undertaking. Among the Hopis, Kokopelli is the mythological character associated with fertility and germination. His image—a man with a hunchback playing the flute—has been found etched in stone and painted on pots throughout the continent, dating back centuries. The hump on his back is said to be a pack of seeds from which he plants as he moves around. The flute is said to be the source of the spirit breathed into every seed. Rattlesnake beans, ancient beans of the Southwest, were planted for years by the Hopi, sewn with the help of Kokopelli, who infused each seed with the spirit they so honored. Serve this full-flavored bean dish with the following Green Chile Rice and Almonds, plus a green salad for a complete meal.

  • 2 cups dried rattlesnake beans, soaked and drained
  • One 6-inch strip kombu seaweed
  • 2 carrots, cut into 3-inch chunks
  • 1/2 yellow onion, quartered
  • 2 whole cloves garlic, peeled
  • 1 teaspoon salt
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/4 cup Sherried Tomato Paste

Preparation

Put the beans in a 3- or 4-quart saucepan. Add the kombu, carrots, onion, garlic, and enough water to cover by 2 inches. Cover, bring to a boil, reduce the heat to low, and simmer for 60 minutes, until the beans are tender. Remove and discard the kombu and vegetables. Stir in salt.

Meanwhile, toast the cumin seeds and coriander seeds in a dry skillet until fragrant, about 2 minutes. Remove from the heat immediately and grind in a spice grinder or with a mortar and pestle. This will equal 1 tablespoon of ground spices. (Alternately, measure out 1-1/2 teaspoons ground cumin and 1-1/2 teaspoons ground coriander and toast briefly in a dry skillet.)

Stir the spices and Sherried Tomato Paste into the beans.

Serves 6 to 8

To Make Sherried Tomato Paste, pour a half cup of sherry over one cup of sundried tomatoes. Heat in the microwave for two minutes or on the stove top for ten minutes in the work bowl of a food processor and process. Add two to four tablespoons of water as needed to process into a paste. Makes two-thirds cup sherried tomato paste, or about ten tablespoons. Cover and refrigerate. It will keep for up to one month.

**Viper** Rattlesnake Pasta

INGREDIENTS

  • 1 pound dry fettuccine pasta
  • 2 tablespoons vegetable oil
  • 1/4 cup sliced onions
  • 1/2 cup chopped yellow squash
  • 1/2 cup zucchini, cut diagonally into 1/2 inch thick slices
  • 3/4 cup sliced mushrooms (optional)
  • 1 1/4 cups heavy cream
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon minced garlic
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Cajun seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup diced tomatoes
  • salt and pepper to taste
  • 3 tablespoons vegetable oil
  • 1 pound rattlesnake meat, cut into 1/2 inch pieces
  • flour for dredging

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.

FOOTNOTES

  • Cook's Note
  • Make sure that your rattlesnake meat is thoroughly washed and free of any bones before cutting and cooking.

 

**Viper** Rattlesnake Chili 

1 large onion, chopped

3 large garlic cloves, minced

1 red bell pepper, chopped

3 jalapeno peppers, chopped

1 28 oz. can diced tomatoes

1 15 oz. can tomato paste

1 28 oz. can chili beans

1/4 cup chili powder

2 tsp. cumin

1 tsp. salt

1 tsp. black pepper

2 lb. rattlesnake meat

juice from 1/2 lemon

 

Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.

 

Combine de-boned meat with the rest of the ingredients in a crockpot and slow-cook for 6-8 hours, or bring to boil in large cooking pot and simmer for 2 hours.

 

**Viper** Rattlesnake Cilantro Soup

 

1 large onion, chopped

2 large garlic cloves, mince

6 celery stalks, chopped

2 carrots, minced

1 bunch cilantro, finely chopped

2 tsp. salt

1 tsp. marjoram

2 tsp. black pepper

3 bay leaves

3 cans chicken broth

4 cups water

1 cup rice

2 lb. rattlesnake meat

juice from 1/2 lemon

 

 

Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.

 

Combine de-boned meat with the rest of the ingredients except for rice in a crockpot and slow-cook for 6-8 hours, or bring to boil in large cooking pot and simmer for 2 hours. Add rice in last 3 hours of slow cooker or last 45 minutes of stove pot.

**Viper** Rattlesnake Stew

 

1 large onion, chopped

2 large garlic cloves, minced

1 bag baby carrots

3 celery stalks, chopped

4 white potatoes, chopped

handful fresh parsley, finely chopped

1 15 oz. can whole tomatoes, punctured

2 bay leaves

1 1/2 tsp. salt

1 tsp. sugar

3 tsp. black pepper

1 tsp. thyme

1 can beef broth

2 tbsp. corn starch or flour

1 tsp. ketchup

1 tsp. steak sauce

2 lb. rattlesnake meat

juice from 1/2 lemon

 

Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.

 

Combine de-boned meat with the rest of the ingredients in a crockpot and slow-cook for 6-8 hours, or bring to boil in large cooking pot and simmer for 2 hours.

 

**Viper** Rattlesnake Lentis Soup

 

1 large onion, chopped

3 large garlic cloves, minced

1 jalapeno pepper, minced

handful Italian parsley, finely chopped

1 15 oz. can diced tomatoes

2 bay leaves

1 tsp. salt

2 tsp. black pepper

1 tsp. thyme

2 tbsp. dried basil

4 1/2 cups water

1 package dry lentil beans

2 lb. rattlesnake meat

juice from 1/2 lemon

 

Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.

 

Combine de-boned meat with the rest of the ingredients in a crockpot and slow-cook for 6-8 hours, or bring to boil in large cooking pot and simmer for 2 hours.

 

JUST THE SNAKE

These recipes don't call for de-boning the meat prior to cooking. You'll have to deal with them while eating. It's no big deal. But you will need to start with a cleaned, skinned snake. I don't recommend handling it with the head still attached - I buy my snake meat cleaned and packaged.

BAKED RATTLESNAKE 
 
1 rattlesnake carcass
1 cup half n half or milk
1/2 lb. fresh mushrooms, sliced
2 limes, sliced thin
1 tsp. basil
1 tsp. pepper
1 tsp. rosemary

 

Cut snake into 3-inch sections and place in a large baking dish. Cover with cream or milk and add the mushrooms, limes, basil, pepper, and rosemary. Cover tightly.

Bake in 300 degree oven for 60-70 minutes or until done.


ROASTED RATTLESNAKE
 
Cut snake into 2 inch pieces. Place pieces on a skewer and roast over glowing coals, keeping the skewer constantly turning. When the meat quits sizzling, it is done.
SOUTHERN FRIED RATTLESNAKE 
1 egg
salt to taste
1 tsp. minced garlic
1 tsp. seasoning salt mix
3/4 cup milk
1 tsp. pepper
flour
1 rattlesnake

Cut snake meat into 4 inch lengths. Beat egg and milk. Mix spices with  flour in a separate bowl. 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 and crispy like fried fish. Serve with french fries.

 

**Viper** Rattlesnake Cocktail

1 1/2 oz whiskey
1 tsp lemon juice
1/2 oz. Southern Comfort
1 egg white

1 tsp. sugar

Shake all ingredients with ice, strain into a cocktail glass, and serve with a cherry.