Recipe courtesy of Robert Bredemeyer
Philipino Fried Rattlesnake
- Level: Advanced
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 277
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 10
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 161
- Sodium
- 1352
- Total: 6 hr 50 min
- Prep: 35 min
- Inactive: 6 hr
- Cook: 15 min
Ingredients
1/2 pound rattlesnake meat, deboned *see note
1 (8-ounce) bottle soy sauce (can substitute teriyaki sauce)
1 can olive oil cooking spray (recommended: Pam brand)
1 pound bacon cut into 1/2-inch strips
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 large white onion, diced
8 large eggs, lightly beaten
Garlic salt (recommended: Lawry's brand)
Black pepper, coarsely ground
3 bags rice, cooked (recommended: Success brand)
Directions
- 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.