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1
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.
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2
Lemon Caper Sauce:
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3
Heat the chicken stock in a saucepan.
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4
In a separate medium saute pan, fry the apple-smoked bacon.
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5
Remove the bacon pieces.
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6
Add minced garlic and minced shallots to the pan of bacon lard.
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7
Pour in the heated chicken stock and stir until all ingredients are thoroughly mixed.
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8
Finish the sauce with butter, diced tomato, roasted capers and the juice of one lemon.
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9
Heat the sauce on low heat.
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10
To serve:
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11
Place the rattlesnake fillets on top of the sauteed vegetables and spoon the lemon-caper sauce on top.
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12
Sprinkle chopped parsley and fried basil leaves on top of the sauce.
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13
Finish by garnishing the plate with frisee that has been tossed in lemon juice and extra-virgin olive oil.
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14
A viewer, who may not be a professional cook, provided this recipe.
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15
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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16
1 cup haricots verts, cleaned
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17
1 cup baby globe carrots
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18
1 cup yellow wax beans
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19
Chicken stock, for sauteing
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20
Butter, for sauteing
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21
Cook the vegetables in a saute pan over medium heat with a little chicken stock and butter until they are slightly tender.
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22
Serve warm.
