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Thursday, May 10, 2018

Rattlesnake on the Grill



One of the unpleasant sides to raising critters, is you have to protect them from danger. Rattlesnakes can cause a lot of harm. They are removed or dispatched depending on location around the farm. I decided not to let this one go to waste after dispatching, and cooked it up for supper. This was a Prairie rattler.
After removing a rattler's head, bury it so no one will get hurt. The severed head is still dangerous!

Skin and clean the snake.
I soaked the meat in salt water overnight and stretched and salted the hide.






 This will make a good belt or hat band in the future...


After rinsing the meat, I divided it into smaller portions so I could try a few different recipe ideas..





I made jalapeno stuffed, bacon wrapped rattler... and blackened rattler with scallions..


I chickenfried a few pieces... used an egg/milk wash and seasoned flour..


Fried til golden and set on the lower side of the heat to keep warm..


Made a caper, lemon, scallion, garlic butter sauce....


Grilled a few pieces for color before adding to the caper sauce to simmer...




The blackened rattlesnake with scallions...







Supper is ready!
Rattlesnake in caper, lemon, garlic, butter sauce. Chickenfried rattler, blackened rattler with scallions and jalapeno stuffed, bacon wrapped rattler.


The meat runs in strips along the back. Think of it as a small backstrap.
First bite was the blackened....


then the chickenfried....


next the bacon wrapped, jalapeno stuffed rattlesnake...



and lastly, the caper, lemon, garlic butter simmered rattlesnake...





I'll have to say, I enjoyed this more than I thought I would. I've had chickenfried and grilled rattlesnake plenty of times, the blackened, bacon wrapped and caper sauce variations were pretty darned good!

The lemon, caper, garlic butter sauced rattlesnake was my favorite. Second came the bacon wrapped with jalapeno, Third was the blackened. I went too heavy on the blackened seasoning and it was a bit spicy for my taste buds. Next time I'll go easier on it. The flavor was good, just too hot for me.
Lastly was the chickenfried. Anything chickenfried is good in my book but I enjoyed the flavors of the others better this time.

Things are looking up here. I have the wildfire damaged pasture fencing rebuilt, received a small amount of rain (which is better than no rain), and the animals are all healthy and happy.

Hope everyone is doing well!
Thanks for stopping by!

Thursday, April 26, 2018

Using the Smokehouse Again




One of my cold smoke sessions in the little smokehouse. I needed to replenish my supplies!



I placed sticks of butter, duck eggs and quail eggs over ice to keep them cool..
to the bottom right, chocolate chips.. left is a garlic/parsley blend.. and a pan of black rice..




Smoked some mixed peanuts, a wild rice blend...


pecans...


removed the eggs and butter after a couple of hours and placed the chocolate chips on the ice to go a little bit longer...

black olives on the top shelf...


sea salt
a pan of coarse salt, cracked black pepper and garlic blend...


anasazi beans and turbinado sugar...


a variety of cheeses and a string of jalapenos.... ( I slit each pepper for better smoke penetration)






I cold smoked the butter and eggs with a combination of alder and pecan. Used a stronger wood to finish the rest..







Some of the things I've made with the stuff..

Smoked pecans with a butter, brown sugar, cayenne glaze...


Smoked olive tapenade with garlic, cracked black pepper, olive oil, kosher salt, capers and scallions..


smoked deviled eggs with bacon...




seared some scallops in smoked butter...


smoked pecan stuffed french toast...
smoked pecans, cream cheese, maple syrup, powdered sugar and a dash of vanilla...





Venison pho...
Took a partially frozen white tail tenderloin and shaved it into thin slices..


added smoked quail eggs and smoked jalapeno slices..


The hot pho broth "cooks" the venison....





This is pretty much the same stuff I cold smoked last time. I was out!
I cold smoked with alder and pecan for the first 2 hours then kicked it up with some hickory for the rest of the smoke. Everything gets stirred every 30 minutes or so. I taste the chocolate chips and remove them when I like the flavor.

It actually rained this weekend! I had forgotten how wonderful rain smells. lol I couldn't find a mud puddle to splash in, but was happy to see the rain soak into the ground.
Hoping to get my veggie garden planted this week. The nights have been too cold, so the garden plants are still hanging out in my living room. They are huge! lol

Hope everyone is keeping safe and happy!
Thanks for stopping by!