rattlesnake pasta

Ingredients

• Servings: 6
• 1 pound dry fettuccine pasta
• 2 tablespoons vegetable oil
• 1/4 cup sliced onions
• 1/2 cup chopped yellow squash
• 1/2 cup zucchini, cut diagonally into 1/2 inch thick slices
• 3/4 cup sliced mushrooms (optional)
• 1 1/4 cups heavy cream
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon minced garlic
• 1 tablespoon dijon mustard
• 1 tablespoon seasoning
• 1/2 cup grated parmesan cheese
• 1/2 cup diced tomatoes
• salt and pepper to taste
• 3 tablespoons vegetable oil
• 1 pound rattlesnake meat, cut into 1/2 inch pieces
• flour for dredging

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat, add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm. pour in the cream and the cooked fettucine and simmer for 4 minutes. mix in the jalapeno, garlic, mustard, and seasoning and cook for 1 minute. stir in the parmesan cheese and the tomatoes. reduce the heat to low.
• preheat 3 tablespoons of oil in a large skillet over high heat. dredge the rattlesnake meat in flour and pan fry for 5 minutes or until well done. arrange the meat on top of the vegetables and pasta to serve.