Recipe: Serrano Chile–Infused Rattlesnake Cakes with Mango-Jalapeño Puree

For the cakes:

• 2 lbs. rattlesnake (or lump crab)
• 1 each red, green, and yellow bell pepper, diced fine
• 2 serrano chiles, diced fine
• 1 bunch of cilantro, chopped
• 1/2 c. red onion, diced fine
• 1 c. Ritz cracker crumbs
• 2 eggs
• 1 t. Habañero Tabasco

Combine all ingredients well and form into 2 oz. cakes. Reserve in the refrigerator until ready to cook.

For the mango-jalapeño puree:

• 4 mangos, peeled and deseeded
• 1/2 t. garlic
• 1/2 t. shallots
• 1 bunch cilantro, rinsed
• 2 jalapeños, chopped and seeded
• 1/2 c. hazelnut oil, or 2 t. fresh hazelnut if available
• 1/2 c. brown sugar
• 1/2 c. white wine (I suggest a J. Lohr–style riesling)
• 1/4 c. lime juice

Combine all ingredients in a blender and puree until smooth. Reserve.

 

1. Preheat the oven to 350 degrees. Cover the base of a large, hot sauté pan with a small amount of olive oil. Sear the cakes for about 1 min. per side, then place in the oven for about 8 min. more.
2. On the base of a large platter, pour the puree, then place the cakes on top and drizzle a bit more sauce over them. Now you’re ready to snake, rattle and roll!

Source: http://poeskitchen.wordpress.com/2009/08/28/snake-rattle-and-roll-serrano-infused-rattlesnake-cakes-with-mango-jalapeno-puree/