Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash Recipe

Name: Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

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?
16
on top.

1898

kcal

Calories

180

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 1/2 pounds rattle snake, dead, 1 cup buttermilk, 1 cup cornmeal, 1 cup flour, and more.

Yes, Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornmeal Crusted Rattle Snake with Cactus-Corn Succotash

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