Braised Rattlesnake
Ingredients
1 no ingredients
Instructions
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,
he'd 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. Don't boil. Very slowly on low heat
for about an hour until it's 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.
It's larrupin' good all right; but if you're feeding a dude tell him
it's flown-in breast sections of baby French pheasants or hind legs
of a new breed of frogs and he'll CHUPAR LOS DEDOS!!
SUBMITTED BY JOHN BOWEN, IV
SOURCE: "Brush Country Cookbook, Pleasanton's Bicentenial Cookbook",
1976
1 no ingredients
Instructions
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,
he'd 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. Don't boil. Very slowly on low heat
for about an hour until it's 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.
It's larrupin' good all right; but if you're feeding a dude tell him
it's flown-in breast sections of baby French pheasants or hind legs
of a new breed of frogs and he'll CHUPAR LOS DEDOS!!
SUBMITTED BY JOHN BOWEN, IV
SOURCE: "Brush Country Cookbook, Pleasanton's Bicentenial Cookbook",
1976
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