Wild Game Recipes: Rattlesnake Fajitas
If you’re looking for a dish that will have everyone at your summer party talking for weeks, this is it. Rattlesnakes are on the move now and are relatively easy to find.
Shredded cheddar cheese
1-lb. rattlesnake filets
2 medium bell peppers
1 large onion, sliced
2 large carrots cut into 2-inch strips.
5 large mushrooms, sliced
1 can water chestnuts, drained
1 can bean sprouts, drained
1 cup of water
Cut rattlesnake filets into 1-inch lengths. Soak rattlesnake meat in Moore’s Marinade and 1 cup of water for one hour, then drain on paper towels. Toast tortillas on lightly oiled skillet on grill. Wrap in foil and put aside. Brown rattlesnake meat in olive oil on iron skillet on grill. Remove rattlesnake meat and drain on paper towels. Heat oil to high heat, and add vegetables. Don’t overcook. Remove vegetables while still crisp. Put a tortilla on your plates, and spoon on the cooked ingredients. Make sour cream and cheese available.