Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash

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2 1/2 pounds rattle snake, dead

1 cup buttermilk

1 cup cornmeal

1 cup flour

1 tablespoon salt

1 tablespoon chile powder

1 tablespoon garlic powder

1 tablespoon paprika

1 teaspoon cayenne pepper

1 teaspoon ground cumin

1 cup vegetable oil

Cactus-Corn Succotash, recipe follows

Cactus-corn succotash:

2 tablespoons olive oil

1 cactus pad, thorns scraped off, cut into small dice

2 ears corn, shucked

1 red onion, peeled, sliced in rings, grilled with olive oil and chopped in small dice

1 bunch scallions, grilled and chopped

1 chayote squash, sliced 1/4-inch thick, grilled with olive oil and chopped in small dice

1 tablespoon minced garlic

2 tablespoons minced jalapeno

1/2 cup diced red bell pepper

4 tablespoons butter

1 cup chicken stock

1 cup diced, peeled and seeded tomatoes

1/2 cup chopped cilantro

Salt and pepper