Wild In The Kitchen: Rattlesnake Chili

GON Staff | June 3, 2015

Rattlesnake Chili

If you kill a rattlesnake, don’t just discard it. There’s some great meat there. Here’s a recipe from the famous Rattlesnake Rodeo in Opp, Ala., which features a variety of rattlesnake cuisine.

1 lb. rattlesnake filets
1 small onion, chopped
1 tsp. salt
1 10-oz. can tomato sauce
3 tblsp. chili powder
1 can chili beans
1/4 tsp. garlic salt
1/4 c. tomato paste
2 cups water
2 tblsp. flour

Dice rattlesnake filets, and brown in an iron skillet, adding chopped onions when the rattlesnake begins to brown. Cook until onions are clear, and then drain off the excess oil. Add all ingredients except beans and flour. Cover and simmer for one hour, stirring every 10 minutes. Add the flour to the water and whisk to make a paste and add to chili while slowly stirring. Add beans. Add water to desired consistency. Simmer for another 15 to 20 minutes, stirring every 10 minutes.

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