Desert-Style Rattlesnake

Recipe Ingredients

2		Pears - halved and peeled
1/3 cup	78ml	Golden tequila - approximately
1/4 cup	59ml	Olive oil
3 cups	330g / 11oz	Bell peppers of mixed colors (medium)
		Trimmed, seeded &
		Cut into thin strips
3		Semi-hot chiles (medium)
		Pasilla, or Italian frying peppers,
		Roasted & peeled, trimmed, seeded, and
		Cut into thin strips
12 oz	340g	Sliced nopalitos - drained and rinsed
		Cactus
		Ground cumin seed
		Salt - to taste
1 1/2 lbs	681g / 24oz	Rattlesnake - skinned and cleaned
		Chopped into 1 1/2" lengths
1/2 teaspoon	2.5ml	Cayenne pepper - or to taste
1/2 cup	31g / 1.1oz	Flour - or as needed
3 tablespoons	45ml	Unsalted butter - or as needed
1/3 cup	20g / 0.7oz	Minced shallots or whites of green onions
1 tablespoon	15ml	Lime juice
3 tablespoons	45ml	Minced cilantro

Recipe Instructions

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 chiles 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.

Source:
Cole Publishing Group Recipe Collection

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