Name: Rattlesnake Pasta
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 pound dry fettuccine pasta; 2 tablespoons vegetable oil; 0.75 cup sliced mushrooms; 0.5 cup zucchini, cut diagonally into 1/2 inch thick slices; 0.5 cup chopped yellow squash; 0.25 cup sliced onions; 1.25 cups heavy cream; 1 jalapeno pepper, seeded and minced; 1 tablespoon Dijon mustard; 1 tablespoon Cajun seasoning; 1 teaspoon minced garlic; 0.5 cup grated Parmesan cheese; 0.5 cup diced tomatoes; salt and pepper to taste; 3 tablespoons vegetable oil; 1 pound rattlesnake meat, cut into 1/2 inch pieces; all-purpose flour for dredging

Prep Time:

20 mins

Cook Time:

25 mins

Total Time:

45 mins

Servings:

6

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Original recipe (1X) yields 6 servings

Pasta:

1 pound dry fettuccine pasta

Vegetable Sauce:

2 tablespoons vegetable oil
¾ cup sliced mushrooms (Optional)
½ cup zucchini, cut diagonally into 1/2 inch thick slices
½ cup chopped yellow squash
¼ cup sliced onions
1 ¼ cups heavy cream
1 jalapeno pepper, seeded and minced
1 tablespoon Dijon mustard
1 tablespoon Cajun seasoning
1 teaspoon minced garlic
½ cup grated Parmesan cheese
½ cup diced tomatoes
salt and pepper to taste

Rattlesnake:

3 tablespoons vegetable oil
1 pound rattlesnake meat, cut into 1/2 inch pieces
all-purpose flour for dredging

Directions

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.

32 home cooks made it!

Nutrition Facts (per serving)

807	Calories
37g	Fat
69g	Carbs
50g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 807
% Daily Value *
Total Fat 37g	47%
Saturated Fat 15g	74%
Cholesterol 74mg	25%
Sodium 605mg	26%
Total Carbohydrate 69g	25%
Dietary Fiber 4g	15%
Total Sugars 4g
Protein 50g	100%
Vitamin C 6mg	7%
Calcium 139mg	11%
Iron 4mg	19%
Potassium 328mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Rattlesnake Pasta

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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