Recipe courtesy of Joey Altman

Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash

Save Recipe
  • Level: Intermediate
  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

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

Directions

  1. 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:

  1. 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.

Tomato Confit

Tomato Bisque

Best Tomato Soup Ever

Spaghetti Squash Pizza Crust