Braised Rattlesnake Recipe
Yield: 1 recipeRecipe by luhu.jp
Ingredients:
1: no ingredients,
Directions:
The delicacies of ratlesnake meat was introduced to us at an early age by
my father, the youngest son of John Bowen, the Founder of Pleasanton, Tx.
As a cowboy on the old Judge Noonan Circle Dot ranch, with his 44 Colt
six-shooter now in the Ben Parker Atascosa Museum, hed blast the head off
a sizeable diamond back and supper was practically in the pot.
Cut 5" sections of the dressed rattler till you have about 2 pounds. Salt
and peppepr; dip pin milk and roll in flour. In 2 or 3 T. of hot fat
sizzle in a heavy skillet till golden brown on both sides.
With slices of onion on top of the meat, add a scant cup or so of hot
water, cover tight and simmer. Dont boil. Very slowly on low heat for
about an hour until its tender as your heart. A sprinkle or two of milk
for the last fifteen minutes is all to the good. Add a little garlic and,
if you want your spurs to really jingle, throw in, as your conscience
dictates, a grab of chili-petines.
Its larrupin good all right; but if youre feeding a dude tell him its
flown-in breast sections of baby French pheasants or hind legs of a new
breed of frogs and hell CHUPAR LOS DEDOS!!
SUBMITTED BY JOHN BOWEN, IV
SOURCE: "Brush Country Cookbook, Pleasantons Bicentenial Cookbook", 1976
NYC Nutrilink: N0^00000
Source from luhu.jp
my father, the youngest son of John Bowen, the Founder of Pleasanton, Tx.
As a cowboy on the old Judge Noonan Circle Dot ranch, with his 44 Colt
six-shooter now in the Ben Parker Atascosa Museum, hed blast the head off
a sizeable diamond back and supper was practically in the pot.
Cut 5" sections of the dressed rattler till you have about 2 pounds. Salt
and peppepr; dip pin milk and roll in flour. In 2 or 3 T. of hot fat
sizzle in a heavy skillet till golden brown on both sides.
With slices of onion on top of the meat, add a scant cup or so of hot
water, cover tight and simmer. Dont boil. Very slowly on low heat for
about an hour until its tender as your heart. A sprinkle or two of milk
for the last fifteen minutes is all to the good. Add a little garlic and,
if you want your spurs to really jingle, throw in, as your conscience
dictates, a grab of chili-petines.
Its larrupin good all right; but if youre feeding a dude tell him its
flown-in breast sections of baby French pheasants or hind legs of a new
breed of frogs and hell CHUPAR LOS DEDOS!!
SUBMITTED BY JOHN BOWEN, IV
SOURCE: "Brush Country Cookbook, Pleasantons Bicentenial Cookbook", 1976
NYC Nutrilink: N0^00000
Source from luhu.jp
Tags
Game