Desert-Style Rattlesnake

Serving Size : 4 Preparation Time :0:40

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pears -- halved and peeled
1/3 cup golden tequila -- approximately
1/4 cup olive oil
3 medium bell peppers of mixed colors
trimmed, seeded &
cut into thin strips
3 medium semi-hot chilies
pasilla, or Italian frying peppers,
roasted & peeled, trimmed, seeded, and
cut into thin strips
12 ounces sliced nopalitos -- drained and rinsed
cactus
ground cumin seed
salt -- to taste
1 1/2 pounds rattlesnake -- skinned and cleaned
chopped into 1 1/2" lengths
1/2 teaspoon cayenne pepper -- or to taste
1/2 cup flour -- or as needed
3 tablespoons unsalted butter -- or as needed
1/3 cup minced shallots or whites of green onions
1 tablespoon lime juice
3 tablespoons minced cilantro

Sprinkle prickly pears generously with about 4 teaspoons of the tequila and place in freezer for at least 1 hour. In a medium-sized skillet rapidly heat olive oil. Add bell peppers and turn in oil over medium-high heat until peppers start to wilt (about 5 minutes). Add chilies and nopalitos and stir in cumin. Season with salt. Lower heat to medium-low and continue frying, stirring occasionally, until peppers are tender (about 10 more minutes). Meanwhile pat snake dry with paper towels; dust lightly with salt (about 1 teaspoon) and cayenne. Dredge snake in flour, patting off excess. Place meat on a sheet of waxed paper handy to stove. Remove anything flammable from stove area. Heat a large (12-inch), heavy frying pan until very hot. Melt butter. Place snake pieces in skillet meat side down. Brown rapidly, turn, and brown other side. If using unclarified butter drain it off; clarified butter can remain in pan. Sprinkle shallots into pan and cook until wilted (about 30 seconds). Turn heat to low and, with a long match in your other hand, pour in remaining tequila. Standing well away from pan, immediately set fire to tequila. When flames die away squeeze on fresh lime juice and scatter on cilantro.

- - - - - - - - - - - - - - - - - - 

NOTES : To serve, on each dinner plate place some of the pepper-cactus mixture, some of the fruit, and some of the snake and sauce. For a more substantial course, serve corn bread, corn muffins, or warmed flour tortillas on the side, with butter. To eat, treat snake as finger food. Alternate gnawing on snake (it is bony) and biting icy fruit and savory pepper mixture. Yield: 4 as a substantial appetizer or as a light main course.

Back to Appetizer Recipe Page