Cornmeal Crusted Rattle Snake With Cactus-Corn Succotash
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Buttermilk1 cup
Cornmeal1 cup
Flour1
Salt1 tbsp
Chile (powder)1 tbsp
Garlic Powder1 tbsp
Paprika1 tsp
Cayenne Pepper1 tsp
Ground Cumin1 cup
Vegetable Oil2 tbsps
Olive Oil1 bunch
Scallions (grilled and chopped)1 tbsp
Garlic (minced)2 tbsps
Jalapeno (minced)1 cup
Red Bell Pepper (diced)4 tbsps
Butter1 cup
Chicken Stock1 cup
Cilantro (chopped)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
2
Using the tip of the knife peel the meat from the ?rib cage?
3
Once you removed the 2 long strips of meat, lightly pound them with the back of the knife to tenderize them
4
Cut the strips of meat into 1-inch pieces and place in a bowl with the buttermilk
5
Mix to coat well
6
In a large bowl combine the cornmeal with the flour and the spices
7
Heat the oil in a large skillet on medium high heat
8
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
9
Repeat until all the snake pieces are cooked
10
Serve with Cactus-Corn Succotash
11
Grilling the vegetables first gives another great layer of flavor, however, it is not absolutely necessary
12
Just omit that step and cook the vegetable right in the pan
13
In a skillet on high heat saute the vegetables except the tomatoes in the olive oil for 2 minutes
14
Add the stock and butter and cook until mixture reduces by half
15
Add tomatoes and seasoning and serve with the warm snake "nuggets" on top