Pasta with fresh vegetables, rattlesnake meat, and a mildly spicy sauce.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 1 pound dry fettuccine pasta
- 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
- 3 tablespoons vegetable oil
- 1 pound rattlesnake meat, cut into 1/2 inch pieces
- all-purpose flour for dredging
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.
- 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.
Nutrition Facts
| Calories | 807 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 4 g |
| Protein | 50 g |
| Saturated Fat | 15 g |
| Sodium | 605 mg |
| Sugars | 4 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Rattlesnake adventure at family reunion, we went from woods to table in 2 hours. We looked on All recipes and this was the only recipe. It was delicious, the only substitute we made was fresh hot pepper flakes instead of jalapeno. Also kept veggies separate from the rattlesnake and pasta.
I’ve made this many times it’s become a favorite in my house. As is, it’s a delicious recipe, although I use sausage instead of snake meat. I’ve played around with it a lot, adding different types of vegetables and always more sauce, each time it gets better. This is a fun recipe that’s always a pleaser. Thank you.
The pasta dish itself is SO good. I followed advice in a review and doubled the cream and increased the cheese so that I had sauce in the dish. I also added more veggies as the amount in the recipe get lost in the pound of pasta.
agree with not dredging the chicken.
Tried this recipe today, turned out fantastic! I altered it somewhat because we love spicy food. We added more Cajun seasoning, more jalapeno pepper, and used Red/Green Peppers instead of Squash and Zucchini. So delicious! Thanks for a fantastic recipe! We will have this again!
We really enjoyed this recipe – made it exactly as written except without the “snake meat”….instead we grilled hot Italian sausage and served it on the side. Certainly a Keeper in our rotation !!
This is one of my family’s favorite recipes. I don’t follow it exactly…we don’t use tomatoes and we grill or bake chicken breasts instead of rattlesnake meat. I also add about a quarter cup of lemon juice at the end to make it a little tangy. Absolutely delicious! Tastes like a restaurant dish
This lived up to it’s name even though I did not use rattlesnake meat. The pasta has a little bite to it! I served with thinly sliced flank steak. I would serve the pasta as an entree by itself…no meat needed. It is fabulous!
LOVED this. Used 1 C heavy cream and an additional 1/3 C of half and half to make more sauce. It was a dish to be proud of for sure!
I tried the easy way to do this recipe. I used Garlic & Olive Oil Pasta Roni, while that was cooking I cooked my chicken and added the vegtables and other ingredients torward the end, then i put it all in with the pasta, PERFECT in less than 25 minutes total.
Very good. The only thing I would have done differently would be to cook the meat first an set aside. I waited until my pasta was done to fry the chicken and the noodles were a little sticky.
This is a really good recipe. I used 2 cups of cream using the same amount of seasoning & mustard as the recipe calls for. I also used 1/2 of a jalapeno so it woudn’t be to spicy for our daughter. Great flavor.
I LOVED this. My husband would prefer a bit more heat but I though the flavor was amazing. I did use fire roasted diced tomatoes which were a great compliment to the cajun spices.
I really liked this recipe, the Parmesan melded with the heavy cream creating a truly decadent sauce. I decided to go all veggie on this as I had neither chicken nor rattlesnake in my larder. I threw in some canned chick peas for protein and they added a nice touch IMHO. I will be making this again tonight for some guests.
I had this dish in a very nice resturant in the area. I did add a few more veggies and I doubled the cream but using fat free cream. I used grilled chicken to help reduce the fat. The dish was just wonderful and just like what was served in the resturant! Thanks for sharing
Well I could not find a “snake”, so I used chicken. The flavors are wonderful, there is so much you can do with this recipe. I would have never put all those flavors together. I just sauteeded my chicken in some olive oil and salt and pepper in piece, I did not flour it. I think that “Italian Sausage” would be good in this recipe also. I chopped up my veggies as I wanted the kid to eat them, but he still found them. He loved the flavor though.. I only made 1/2 because there is two of us. If you are looking for this to have more sauce I would double the cream and maybe the parm. THANKS SO MUCH.. LOVE IT!! N*R…
N*R, very tasty. The only change I made was to not dreg the chicken in flour and because I like spice, I seasoned the chicken with a 1/4 tsp of the cajun seasoning. I would say to add more veggies and if you want sauce you need to add more cream as 1 cup is not enough. I use 2 cups of cream with 3/4 box of the fettuccine. All in all it is worth making and I will be making this again, it is a quick week night recipe.