Rattlesteaks With Venom Sauce Food

RATTLESTEAKS WITH VENOM SAUCE

Rattlesteaks With Venom Sauce image

Deep fry up these tasty little 'Rattler' steak bite appetizers and serve it with 'Snake Venom' sauce for dipping. Inspired by a combination of my country fried steak recipe and Chef #736554's Recipe #285880 (with permission).

Provided by 2Bleu

Categories Steak

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 tablespoons butter, melted
2 tablespoons Worcestershire sauce
1 tablespoon Heinz 57 steak sauce
1 tablespoon dark molasses
1/4 teaspoon cayenne pepper (to taste)
1 tablespoon paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (to taste)
1/2 teaspoon black pepper
1/4 teaspoon salt
2 lbs steak (cube steaks prefered)
flour, to coat (about 1 cup)
oil, for deep frying (vegetable or peanut oil works well)

Steps:

Mix all venom sauce ingredients well and set aside. Heat oil in a deep fryer (or dutch oven) to 350°F.
Mix together the paprika, garlic, cayenne, black pepper, and salt. Place the cube steaks onto a cutting board and sprinkle with half the seasoning. Turn them over and repeat (you can pat the seasoning into the meat if you like). Cut the meat into 2" cubes.
Place the flour into a plastic grocery bag or large bowl. Add a handful or so of rattlers and toss or shake gently to coat. Do enough for one batch at a time.
Shake off excess flour and place a batch of bites into the oil in the deep fryer (do not overcrowd them) and fry for 3-5 minutes. Drain on paper towels and repeat with remaining pieces. Serve with venom sauce and enjoy.
NOTE: You can also skewer the floured steaks alternating with chunks of floured onion (same flour used for the steaks) and deep fry them that way. :).

Nutrition Facts : Calories 535.8, Fat 25.1, SaturatedFat 12.4, Cholesterol 209.7, Sodium 472, Carbohydrate 7.3, Fiber 0.8, Sugar 3.9, Protein 67.3

RATTLESTEAK

Rattlesteak image

A restuarant in my hometown use to serve this dish. My friend, after many trials came up with this close recipe. I like it better. The sauce if very rich. Enjoy.

Provided by happynana

Categories Meat

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs sirloin steaks, cut in 1-inch pieces
2 eggs, beaten with fork
2 tablespoons milk, added to eggs
3/4 cup flour
1/4 cup Bisquick
salt and pepper, to taste
oil, for frying in pan (or use deep fryer)
1/4 cup butter
2 1/2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon parmesan cheese
1/8 teaspoon curry powder
1/4 teaspoon garlic powder

Steps:

Combine flour and bisquick. Add salt and pepper to taste.
Dip steak pieces until flour mixture, into egg mixture and back into flour.
Fry until pieces until done, this will vary depending on whether you like rare or well done meat. I deep fried mine 4 to 5 minutes.
Combine all sauce ingredients in sauce pan and heat until warmed. Divide sauce into individual bowls to dip meat into. Dip each bit into sauce.

RATTLESNAKE PASTA

Rattlesnake Pasta image

A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken.

Provided by ZLATKO MUMINOVIC

Categories Main Dish Recipes Pasta

Time 45m

Yield 6

Number Of Ingredients 17

Ingredients

1 pound dry fettuccine pasta
2 tablespoons vegetable oil
¼ cup sliced onions
½ cup chopped yellow squash
½ cup zucchini, cut diagonally into 1/2 inch thick slices
¾ cup sliced mushrooms
1 ¼ cups heavy cream
1 jalapeno pepper, seeded and minced
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon Cajun seasoning
½ cup grated Parmesan cheese
½ cup diced tomatoes
salt and pepper to taste
3 tablespoons vegetable oil
1 pound rattlesnake meat, cut into 1/2 inch pieces
flour for dredging

Steps:

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat, add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm. Pour in the cream and the cooked fettucine and simmer for 4 minutes. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute. Stir in the Parmesan cheese and the tomatoes. Reduce the heat to low.
Preheat 3 tablespoons of oil in a large skillet over high heat. Dredge the rattlesnake meat in flour and pan fry for 5 minutes or until well done. Arrange the meat on top of the vegetables and pasta to serve.

Nutrition Facts : Calories 807.4 calories, Carbohydrate 69.1 g, Cholesterol 73.8 mg, Fat 36.8 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 14.8 g, Sodium 605.1 mg, Sugar 4.1 g

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