 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken. Cook's Note: Make sure that your rattlesnake meat is thoroughly washed and free of any bones before cutting and cooking. Ingredients:
1 lb fettuccine pasta, dry |
2 tablespoons vegetable oil |
1/4 cup onion, sliced |
1/2 cup yellow squash, chopped |
1/2 cup zucchini, cut diagonally into 1/2 inch thick slices |
3/4 cup mushroom, sliced (optional) |
1 1/4 cups heavy cream |
1 jalapeno pepper, seeded and minced |
1 teaspoon garlic, minced |
1 tablespoon dijon mustard |
1 tablespoon cajun seasoning |
1/2 cup parmesan cheese, grated |
1/2 cup tomato, diced |
salt and pepper |
3 tablespoons vegetable oil |
1 lb rattlesnake, cut into 1/2 inch pieces (can use chicken) |
flour (for dredging) |
Directions:
1. Bring a large pot of lightly salted water to a boil.
2. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat.
4. Add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm.
5. Pour in the cream and the cooked fettucine and simmer for 4 minutes.
6. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute.
7. Stir in the Parmesan cheese and the tomatoes.
8. Reduce the heat to low.
9. Preheat 3 tablespoons of oil in a large skillet over high heat.
10. Dredge the rattlesnake meat (or chicken) in flour and pan fry for 5 minutes or until well done.
11. Arrange the meat on top of the vegetables and pasta to serve.
|
|