Recipe courtesy of Team B City Slickers
Pan Seared Rattlesnake on Braised Leeks with a Lemon Caper Sauce and Seasonal Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 463
- Total Fat
- 37
- Saturated Fat
- 15
- Carbohydrates
- 25
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 11
- Cholesterol
- 65
- Sodium
- 957
- Total: 1 hr 5 min
- Prep: 35 min
- Cook: 30 min
Ingredients
Rattlesnake:
6 rattlesnake fillets, skinned
All purpose flour, for dredging
Vegetable oil
Salt and pepper
Salt and pepper
Lemon Caper Sauce:
2 cups chicken stock
1/4 pound apple smoked bacon
1 clove garlic, minced
1 large shallot, minced
4 tablespoons whole, unsalted butter, softened
1 tomato, seeded and minced
2 tablespoons capers, roasted
1 lemon, juiced
Garnish:
Baby frisee, picked, cleaned
1 lemon, juiced
1 tablespoon olive oil
Finely chopped parsley leaves
Basil leaves, chiffonade and fried
Sauteed Seasonal Vegetable, recipe follows
Seasonal Vegetables:
1 cup haricots verts, cleaned
1 cup baby globe carrots
1 cup yellow wax beans
Chicken stock, for sauteing
Butter, for sauteing
Directions
- Rattlesnake: Dredge all of the skinned rattlesnake fillets in flour, and then sear both sides, until brown, in a medium sized saute pan with vegetable oil on medium heat.
- Lemon Caper Sauce: Heat the chicken stock in a saucepan. In a separate medium saute pan, fry the apple-smoked bacon. Remove the bacon pieces. Add minced garlic and minced shallots to the pan of bacon lard. Pour in the heated chicken stock and stir until all ingredients are thoroughly mixed. Finish the sauce with butter, diced tomato, roasted capers and the juice of one lemon. Heat the sauce on low heat.
- To serve: Place the rattlesnake fillets on top of the sauteed vegetables and spoon the lemon-caper sauce on top. Sprinkle chopped parsley and fried basil leaves on top of the sauce. Finish by garnishing the plate with frisee that has been tossed in lemon juice and extra-virgin olive oil.
Seasonal Vegetables:
- Cook the vegetables in a saute pan over medium heat with a little chicken stock and butter until they are slightly tender. Serve warm.