by Firecraw
AuthorFirecraw
Boil alligator meat for 5 minutes to remove fat. Rinse meat in clean water.
OR Boil 2-3 inch pieces of Rattlesnake 5 minutes to par boil. Separate "back strap" and "Tenderloins" from ribs. (Ribs can be used but it slows down the eating:>)
Brown meat in black/cast iron pot. Remove meat and clean pot. Place flour and oil in black pot. Cook stirring constantly until as dark as chocolate. Add onions and bell pepper. Cook until dark brown and soft. Add tomato paste and cooked tomatoes and simmer for 30 minutes. Add garlic, meat, Shrimp, seasonings, and Andouille and simmer 25 minutes. Add butter and cook for another 40 minutes. Serve over rice.
*Any meat can be substituted in a sauce piquant, as you likely will not find a snake that yields 4 pounds of meat:>)
Or cook without the meat and serve with fried green tomatoes or Fried eggplant.
Ingredients
Directions
Boil alligator meat for 5 minutes to remove fat. Rinse meat in clean water.
OR Boil 2-3 inch pieces of Rattlesnake 5 minutes to par boil. Separate "back strap" and "Tenderloins" from ribs. (Ribs can be used but it slows down the eating:>)
Brown meat in black/cast iron pot. Remove meat and clean pot. Place flour and oil in black pot. Cook stirring constantly until as dark as chocolate. Add onions and bell pepper. Cook until dark brown and soft. Add tomato paste and cooked tomatoes and simmer for 30 minutes. Add garlic, meat, Shrimp, seasonings, and Andouille and simmer 25 minutes. Add butter and cook for another 40 minutes. Serve over rice.
*Any meat can be substituted in a sauce piquant, as you likely will not find a snake that yields 4 pounds of meat:>)
Or cook without the meat and serve with fried green tomatoes or Fried eggplant.
So where do you get your rattlesnake meat? Wait, I don’t think I want to know. haha