CORNMEAL CRUSTED RATTLE SNAKE WITH CACTUS-CORN SUCCOTASH
Steps:
- 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. Using the tip of the knife peel the meat from the ?rib cage?. Once you removed the 2 long strips of meat, lightly pound them with the back of the knife to tenderize them. Cut the strips of meat into 1-inch pieces and place in a bowl with the buttermilk. Mix to coat well. In a large bowl combine the cornmeal with the flour and the spices. Heat the oil in a large skillet on medium high heat. 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. Repeat until all the snake pieces are cooked. Serve with Cactus-Corn Succotash.
- Grilling the vegetables first gives another great layer of flavor, however, it is not absolutely necessary. Just omit that step and cook the vegetable right in the pan. In a skillet on high heat saute the vegetables except the tomatoes in the olive oil for 2 minutes. Add the stock and butter and cook until mixture reduces by half. Add tomatoes and seasoning and serve with the warm snake "nuggets" on top.
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Nasrullah Mohammade
[email protected]This dish was easy to make and turned out great!
Slyvia Tshuma
[email protected]I followed the recipe exactly, and the dish turned out great!
Cassandra Guerrero
[email protected]This dish was absolutely delicious! I will definitely be making it again.
Andaba Sirajinho
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised! The cornmeal crust was crispy, and the rattlesnake meat was cooked to perfection. The cactus corn succotash was also a great addition.
Rico Patterson
[email protected]This dish was a bit too salty for my taste, but it was still very good. The cornmeal crust was crispy, and the rattlesnake meat was tender. The cactus corn succotash was also a great addition.
Hibibul Rehman
[email protected]I've made this dish several times now, and it's always a hit! The cornmeal crust is crispy, and the rattlesnake meat is cooked to perfection. The cactus corn succotash is also a great addition.
Patience Kudzordzi
[email protected]This dish was easy to make and turned out great! The cornmeal crust was crispy, and the rattlesnake meat was tender. The cactus corn succotash was also a great addition.
Axum Tube
[email protected]I followed the recipe exactly, and the dish turned out great! The cornmeal crust was crispy, and the rattlesnake meat was cooked to perfection. The cactus corn succotash was also a great addition.
Sean Lowes
[email protected]This dish was a bit too spicy for my taste, but it was still very good. The cornmeal crust was crispy, and the rattlesnake meat was tender. The cactus corn succotash was also a great addition.
Kgodiso Manamela
[email protected]I was a bit hesitant to try this dish, but I'm so glad I did! The cornmeal crust was amazing, and the rattlesnake meat was cooked to perfection. The cactus corn succotash was also a great addition, and it added a nice flavor to the dish.
John Demello
[email protected]This dish was absolutely delicious! The cornmeal crust was perfectly crispy, and the rattlesnake meat was tender and flavorful. The cactus corn succotash was also a great addition, and it added a nice sweetness to the dish. I will definitely be makin