Rattlesnake Pasta

Ingredients

• 1 tablespoon cajun spice 
• 1 tablespoon dijon mustard 
• 6 servings flour for dredging
• 1 teaspoon garlic minced
• 1.3 cups heavy cream 
• 1  jalapeno minced seeded
• 1 pound rattlesnake meat cut into 1/2 inch pieces
• 0.3 cup onions sliced
• 0.5 cup parmesan cheese grated
• 1 pound fettuccine pasta dry
• 6 servings salt and pepper to taste
• 0.5 cup tomatoes diced
• 3 tablespoons vegetable oil 
• 0.5 cup baby squash yellow chopped
• 0.5 cup zucchini 

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat, add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm.
4. Pour in the cream and the cooked fettucine and simmer for 4 minutes.
5. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute. Stir in the Parmesan cheese and the tomatoes. Reduce the heat to low.
6. Preheat 3 tablespoons of oil in a large skillet over high heat. Dredge the rattlesnake meat in flour and pan fry for 5 minutes or until well done. Arrange the meat on top of the vegetables and pasta to serve.