Rattlesnake Pasta

Wednesday, 12 October 2016 - 12:11 | Views - 617

Ingredients

1 pound dry fettuccine pasta

2 tablespoons vegetable oil

1/4 cup sliced onions

1/2 cup chopped yellow squash

1/2 cup zucchini, cut diagonally into 1/2 inch thick slices

3/4 cup sliced mushrooms (optional)

1 1/4 cups heavy cream

1 jalapeno pepper, seeded and minced

1 teaspoon minced garlic

1 tablespoon Dijon mustard

1 tablespoon Cajun seasoning

1/2 cup grated Parmesan cheese

1/2 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

Directions

Prep 20 m Cook 25 m Ready In 45 m

1.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.

2.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.

3.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.

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