Lightly spicy pasta with rattlesnake meat and fresh vegetables in a creamy sauce
Prep Time
45 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Cook pasta: Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine in boiling water until tender yet firm to the bite
about 8 minutes; drain.
Make sauce: Heat oil in a large skillet over medium-high heat. Cook and stir mushrooms
zucchini
squash
and onions in hot oil until vegetables are heated through but still firm
about 5 minutes. Pour in cream and cooked fettuccine; simmer for 4 minutes. Mix in jalapeño
mustard
Cajun seasoning
and garlic; cook for 1 minute. Stir in Parmesan cheese and tomatoes. Reduce heat to low to keep warm.
Meanwhile
cook rattlesnake: Heat oil in a large skillet over high heat. Dredge rattlesnake meat in flour and fry in hot oil until cooked through
about 5 minutes. An instant-read thermometer inserted into the center of meat should read at least 165 degrees F (74 degrees C). Arrange on top of pasta to serve.
Tips
Make sure rattlesnake meat is thoroughly washed and free of any bones before cutting and cooking.
You can substitute rattlesnake meat with grilled chicken if desired.
