Rattlesnake Stew 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:

• In a large skillet, heat the oil and add the onions. Cook the onions until they are soft and slightly tender. Add the Red Chile Sauce and the remaining ingredients. Cover the skillet and stew all of the ingredients together for approximately 1 hour. Season the chili with salt. A viewer, who may not be a professional cook, provided this recipe.
• Combine all of the ingredients in a blender and process until smooth.

Steps:

• Coat meat lightly with flour (reserve 1/3 cup) and brown in oil in a large pan. Cover with 4 cups water and add chopped onion and seasonings. Bring to a boil and turn down to simmer until meat is tender (1-2 hours), then add vegetables. Bring to a boil and turn down to simmer until the vegetables are tender, about 30 minutes. Combine 1/3 cup flour, 1 cup cold water, and browning sauce until smooth. Stir into the stew, stirring until stew thickens slightly.