[Sca-cooks] rattler recipe

[Maggie MacDonald]

At 03:30 PM 5/4/02,Philippa Alderton said something like:
> > The Quote Starts Here:
> > > Which reminds me- Margali killed a rattlesnake
> > today. Wonder if we
> > > have any recipes.....
>  I've been scanning Google, and everything
>I've found seems to be something like chili, where the
>flavor of the meat would be over-powered by the rest
>of the ingredients. Does anyone have a recipe which
>would allow the delicate flavor itself to come
>through? I'm thinking of a saute, perhaps, or
>something using a light white wine, maybe some
>shallots, but certainly not a heavy onion or garlic
>flavor. Mushrooms won't go- Margali's violently
>allergic... parsley, maybe? Mint, even? Dunno- what do
>you guys think?
>
>Phlip, who eats ANYTHING that happens to wander into
>her larder.....

How about a dredge in a mild seasoned flour, brown in butter/olive oil,
then deglaze the pan with a mild white wine?  (A little parsley will
definitely add a nice color note).

That will let the meat itself come through, with a few flavoring side notes.

Let us know how it works, my dad would be very interested in this project.

Regards,
Maggie MacD.