I must say i have never tried this recipe.
Rattlesnake Buffalo Chili with Seared Buffalo Filets and Spicy Onion Rings
Chili:
1/4 lb. bacon, chopped
1 lb. buffalo loin or beef, diced
3 onions, chopped
2 green bell peppers, chopped
6 jalapenos, seeded and chopped
2 quarts chicken stock
1 lb. rattlesnake meat, diced
3 large tomatoes, chopped
1/4 cup chili powder
6 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon whole cumin seeds, toasted
3 bay leaves
2 teaspoons kosher salt
1 teaspoon ground coffee
1 teaspoon Tabasco
1/2 lb. cooked red kidney beans
Seared buffalo:
8 buffalo filets (about 6 to 8 ounces each)
kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil
Onion rings:
1 large yellow onion, sliced into 1/4-inch-thick rings and separated
1 cup buttermilk
1 teaspoon dried cumin
1 teaspoon chili powder
1 teaspoon Crystal hot sauce
2 quarts canola or corn oil, for frying
2 cups all-purpose flour
1 tablespoon Creole seasoning
Heat a large cast-iron pot over moderately high heat until hot but not smoking. Add bacon and cook until browned lightly. Add diced buffalo, onions, bell peppers, and jalapenos and cook, stirring occasionally, until meat is browned, about 5 minutes. Add remaining chili ingredients except the beans and cook 1 hour. Add beans and cook 1 hour more.
Place a large skillet over high heat. Season buffalo filets with salt and pepper. Add half the oil to the skillet and heat until hot but not smoking. Sear buffalo about 2 minutes each side. Transfer buffalo to a plate. Add the remaining oil to the skillet and cook the remaining buffalo.
In a large bowl combine onion, buttermilk, cumin, chili powder, and hot sauce and let sit. Meanwhile, heat oil to 350 degrees in a pot large enough so that the oil comes only halfway up.
In another bowl combine flour with Creole seasoning. Pull an onion ring from the buttermilk mixture, let excess drip off, and place onion in flour, generously coating it. Shake off any excess flour and place the battered onion on a sheet pan. Batter remaining onion rings in the same manner.
When the oil is ready fry 8 onion rings in a batch, lowering them one at a time into the oil with a slotted spoon. Stir onions as they fry to prevent rings from sticking together. Fry, turning occasionally, 1 1/2 minutes, or until golden brown and crisp. Remove and set on paper towels to drain. Season onions rings while warm with salt and pepper. Fry remaining rings in the same manner.
To serve, spoon chili onto plates, top with buffalo filets, and arrange a few onions rings on top. Makes 8 servings.