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Rattlesnake Pasta Recipe

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This recipe for Rattlesnake Pasta is from Skylar's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound dry fettuccine pasta

2 tablespoons vegetable oil

1/4 cup sliced onions

1/2 cup chopped yellow squash

1/2 cup zucchini, cut diagonally into 1/2 inch thick slices

3/4 cup sliced mushrooms (optional)

1 1/4 cups heavy cream

1 jalapeno pepper, seeded and minced

1 teaspoon minced garlic

1 tablespoon Dijon mustard

1 tablespoon Cajun seasoning

1/2 cup grated Parmesan cheese

1/2 cup diced tomatoes

salt and pepper to taste

3 tablespoons vegetable oil

1 pound rattlesnake meat, cut into 1/2 inch pieces

flour for dredging
Directions:
Directions:
1.Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
2.Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat, add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm. Pour in the cream and the cooked fettucine and simmer for 4 minutes. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute. Stir in the Parmesan cheese and the tomatoes. Reduce the heat to low.
3.Preheat 3 tablespoons of oil in a large skillet over high heat. Dredge the rattlesnake meat in flour and pan fry for 5 minutes or until well done. Arrange the meat on top of the vegetables and pasta to serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:

 

 

 

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