Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash
- Level: Intermediate
- Yield: 4 servings
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
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
- 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.