Cornmeal Crusted Rattle Snake with Cactus Corn Succotash

Ingredients

• 2 1/2 pounds rattle snake, dead
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup flour
• 1 tablespoon salt
• 1 tablespoon chile powder
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 cup vegetable oil
• Cactus-Corn Succotash, recipe follows
• 2 tablespoons olive oil
• 1 cactus pad, thorns scraped off, cut into small dice
• 2 ears corn, shucked
• 1 red onion, peeled, sliced in rings, grilled with olive oil and chopped in small dice
• 1 bunch scallions, grilled and chopped
• 1 chayote squash, sliced 1/4-inch thick, grilled with olive oil and chopped in small dice
• 1 tablespoon minced garlic
• 2 tablespoons minced jalapeno
• 1/2 cup diced red bell pepper
• 4 tablespoons butter
• 1 cup chicken stock
• 1 cup diced, peeled and seeded tomatoes
• 1/2 cup chopped cilantro
• Salt and pepper

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