creamy rattlesnake pasta
Imagine a plate that combines tender rattlesnake meat with rich, velvety sauce. It's a true testament to adventurous cooking. The delicate protein brings a subtle, gamey flavor that surprises even seasoned food enthusiasts.
Equipment
- Large stainless steel skillet
- Sharp chef's knife
- Cutting board
- Pasta pot
- Wooden spoon
- Meat thermometer
Ingredients
- 1 lb cleaned rattlesnake meat
- 16 oz fettuccine pasta
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 3 garlic cloves minced
- Fresh herbs parsley, thyme
- Salt and black pepper
Instructions
- Prepare rattlesnake meat by removing all bones and cutting into small, bite-sized pieces
- Season meat with salt and pepper
- Cook pasta according to package instructions
- Sauté garlic in olive oil until fragrant
- Add rattlesnake meat, cooking until internal temperature reaches 165°F
- Pour in heavy cream, creating a luscious base for creamy sauces
- Combine cooked pasta with meat and sauce
- Garnish with Parmesan and fresh herbs