Pasta with Veggies and Rattlesnake Meat

Ingredients

• 1 pound dry fettuccine pasta
• 2 tablespoons vegetable oil
• 0.75 cup sliced mushrooms
• 0.5 cup zucchini, cut diagonally into 1/2 inch thick slices
• 0.5 cup chopped yellow squash
• 0.25 cup sliced onions
• 1.25 cups heavy cream
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon Dijon mustard
• 1 tablespoon Cajun seasoning
• 1 teaspoon minced garlic
• 0.5 cup grated Parmesan cheese
• 0.5 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

Steps

1. 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.
2. 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.
3. 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.