1/2 pound rattlesnake meat, deboned
8-ounce bottle soy sauce
1 can olive oil cooking spray
1 pound bacon cut into 1/2-inch strips
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
1 large white onion, diced
8 large eggs, lightly beaten
Garlic salt
Black pepper, coarsely ground
3 lbs rice, cooked


Wash rattlesnake meat thoroughly through a colander and marinate with soy sauce overnight in a plastic bag in the refrigerator.

Spray olive oil in a heated, nonstick coated wok and sear marinated meat. Set meat aside.

Brown the bacon in the wok. When the bacon is nearly done, add bell peppers and onion and cook until the vegetables are translucent and tender. Add the eggs and stir constantly until they are firmly set. Add rattlesnake to mixture and cook on medium heat for about 10 minutes. Stir in cooked rice, garlic seasoning and pepper, to taste. Turn heat down to keep rice from sticking to wok and mix ingredients well before serving.