Recipe courtesy of Tod Ryden and Elaine Ryden
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7 hr
3 hr 30 min
3 hr
30 min
12 servings



Marinate rattlesnake meat, refrigerated, for about 3 hours in teriyaki sauce, seasoned salt and jalapeno seasoning.

In a large iron skillet, heat olive oil and sear meat. Add bell pepper, onion, garlic and tomatoes and cook for about 10 minutes until vegetables are tender. Add any additional seasonings to suit taste.

Cut pitas in 1/2 and butter the inside of the pocket and toast until crispy. Spoon rattlesnake meat and vegetables into pitas and top with cheese.

Served best on a bed of rice with side condiments of picante sauce, guacamole and sour cream.

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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