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Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash Recipe

Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash Recipe

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Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash

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Ingredients:

Serving

2 1/2 lb rattle snake, dead
1 cup buttermilk
1 cup cornmeal
1 cup flour
1 tbsp salt
1 tbsp chile powder
1 tbsp garlic powder
1 tbsp paprika
1 tsp cayenne pepper
1 tsp ground cumin
1 cup vegetable oil
cactus-corn succotash, recipe follows
2 tbsp olive oil
1 cactus pad, thorns scraped off, cut into small dice
2 ears corn, shucked
1 red onion, peeled, sliced in rings, grilled
1 bunch scallions, grilled and chopped
1 chayote squash, sliced 1/4-inch thick, grilled with olive oil and chopped in small dice
1 tbsp minced garlic
2 tbsp minced jalapeno
1/2 cup diced red bell pepper
4 tbsp butter
1 cup chicken stock
1 cup diced, peeled and seeded tomatoes
1/2 cup chopped cilantro
salt and pepper

Directions:

Using a sharp boning knife remove the meat from the snake by cutting down the back, just slightly to 1 side of the spine from the head to the rattle. Using the tip of the knife peel the meat from the ?rib cage?. Once you removed the 2 long strips of meat, lightly pound them with the back of the knife to tenderize them. Cut the strips of meat into 1-inch pieces and place in a bowl with the buttermilk. Mix to coat well. In a large bowl combine the cornmeal with the flour and the spices. Heat the oil in a large skillet on medium high heat. Dredge the snake pieces in the flour mixture and fry for 2 minutes or until golden brown and then transfer to a paper towel lined plate. Repeat until all the snake pieces are cooked. Serve with Cactus-Corn Succotash.
Cactus-corn succotash:
Grilling the vegetables first gives another great layer of flavor, however, it is not absolutely necessary. Just omit that step and cook the vegetable right in the pan. In a skillet on high heat saute the vegetables except the tomatoes in the olive oil for 2 minutes. Add the stock and butter and cook until mixture reduces by half. Add tomatoes and seasoning and serve with the warm snake ?nuggets? on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1115.4 Kcal (4670 kJ)
Calories from fat	767.81 Kcal
		% Daily Value*
Total Fat	85.31g	131%
Cholesterol	39.07mg	13%
Sodium	2756.15mg	115%
Potassium	681.47mg	14%
Total Carbs	82.38g	27%
Sugars	8.72g	35%
Dietary Fiber	9.78g	39%
Protein	13.82g	28%
Vitamin C	38mg	63%
Vitamin A	0.8mg	26%
Iron	14.8mg	82%
Calcium	215.1mg	22%

Amount Per 100 g
Calories	265.08 Kcal (1110 kJ)
Calories from fat	182.48 Kcal
		% Daily Value*
Total Fat	20.28g	131%
Cholesterol	9.28mg	13%
Sodium	655.03mg	115%
Potassium	161.96mg	14%
Total Carbs	19.58g	27%
Sugars	2.07g	35%
Dietary Fiber	2.33g	39%
Protein	3.28g	28%
Vitamin C	9mg	63%
Vitamin A	0.2mg	26%
Iron	3.5mg	82%
Calcium	51.1mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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