furnace creek inn rattlesnake empanada
Furnace Creek Inn Rattlesnake Empanada Source: Chef Michelle “Mike” Hanson, Furnace Creek Inn, Death Valley, California 1 pound boneless rattlesnake meat 3 ounces raw chicken meat ...
Ingredients
- 1poundboneless rattlesnake meat
- 3ounceraw chicken meat or chicken fat, used as a binder
- 1/2cupeach red, yellow and green bell peppers, chopped fine
- 1/2cupnopalitos (cactus), julienned
- 1tablespoonground cumin
- 1teaspoonsalt
- 1teaspoonpepper
- 1teaspoongranulated garlic
Directions
- 1
Furnace Creek Inn Rattlesnake Empanada Source: Chef Michelle “Mike” Hanson, Furnace Creek Inn, Death Valley, California 1 pound boneless rat
- 2
Grind rattlesnake and chicken together (should look like ground pork when finished)
- 3
In a skillet, sauté peppers, cactus and meat together about 15 minutes
- 4
Add remaining ingredients (minus the pastry and cheese)
- 5
Cook for 15 to 20 minutes more, drain and let cool
- 6
Add cheese to well drained mixture
- 7
Spread out pastry sheet and cut into 4-inch circles with a biscuit or tart cutter (a tuna can also makes a great cutter)
- 8
Brush with egg wash and place some of the mixture in the middle of the pastry circle