Ingredients

• 6 rattlesnake fillets, skinned
• All purpose flour, for dredging
• Vegetable oil
• Salt and pepper
• 2 cups chicken stock
• 1/4 pound apple smoked bacon
• 1 clove garlic, minced
• 1 large shallot, minced
• 4 tablespoons whole, unsalted butter, softened
• 1 tomato, seeded and minced
• 2 tablespoons capers, roasted
• 1 lemon, juiced
• Baby frisee, picked, cleaned
• 1 lemon, juiced
• 1 tablespoon olive oil
• Finely chopped parsley leaves
• Basil leaves, chiffonade and fried
• Sauteed Seasonal Vegetable, recipe follows
• 1 cup haricots verts, cleaned
• 1 cup baby globe carrots
• 1 cup yellow wax beans
• Chicken stock, for sauteing
• Butter, for sauteing

Instructions

1. Rattlesnake: Dredge all of the skinned rattlesnake fillets in flour, and then sear both sides, until brown, in a medium sized saute pan with vegetable oil on medium heat.
2. Lemon Caper Sauce: Heat the chicken stock in a saucepan. In a separate medium saute pan, fry the apple-smoked bacon. Remove the bacon pieces. Add minced garlic and minced shallots to the pan of bacon lard. Pour in the heated chicken stock and stir until all ingredients are thoroughly mixed. Finish the sauce with butter, diced tomato, roasted capers and the juice of one lemon. Heat the sauce on low heat.
3. To serve: Place the rattlesnake fillets on top of the sauteed vegetables and spoon the lemon-caper sauce on top. Sprinkle chopped parsley and fried basil leaves on top of the sauce. Finish by garnishing the plate with frisee that has been tossed in lemon juice and extra-virgin olive oil.
4. Cook the vegetables in a saute pan over medium heat with a little chicken stock and butter until they are slightly tender. Serve warm.