Recipe courtesy of Robert Bredemeyer
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6 hr 50 min
35 min
6 hr
15 min
12 servings



Wash rattlesnake meat thoroughly through a colander and marinate with soy sauce overnight in a plastic bag in the refrigerator.

Spray olive oil in a heated, nonstick coated wok and sear marinated meat. Set meat aside.

Brown the bacon in the wok. When the bacon is nearly done, add bell peppers and onion and cook until the vegetables are translucent and tender. Add the eggs and stir constantly until they are firmly set. Add rattlesnake to mixture and cook on medium heat for about 10 minutes. Stir in cooked rice, garlic seasoning and pepper, to taste. Turn heat down to keep rice from sticking to wok and mix ingredients well before serving.

*Note: chicken can be substituted for rattlesnake meat .

Cook's Note

Chicken can be substituted for rattlesnake meat.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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