220 g of rattlesnake thighs and shanks
Salt, black pepper, and herbs to taste
300 g of rattlesnake fat
150 g of thinly sliced potato
2 tablespoons of butter
1/4 cup of shimeji mushrooms
1/4 cup of shitake mushrooms
1/4 cup of Paris mushroom
1 tablespoon of crumbled bacon
1/2 tablespoon of grated Parmesan cheese
1 tablespoon of nuts
1 tablespoon of Porto wine
2 tablespoons of rattlesnake stock (made with bones and vegetables)
Accessory
Ring mold, 5 cm in diameter
220 g of rattlesnake thighs and shanks
Salt, black pepper, and herbs to taste
300 g of rattlesnake fat
150 g of thinly sliced potato
2 tablespoons of butter
1/4 cup of shimeji mushrooms
1/4 cup of shitake mushrooms
1/4 cup of Paris mushroom
1 tablespoon of crumbled bacon
1/2 tablespoon of grated Parmesan cheese
1 tablespoon of nuts
1 tablespoon of Porto wine
2 tablespoons of rattlesnake stock (made with bones and vegetables)
Accessory
Ring mold, 5 cm in diameter
Season the rattlesnake with salt, black pepper, and herbs
Leave to marinate in the refrigerator for 12 hours
The next day, place the thighs into the fat and cook over low heat for three hours. Reserve
Preheat the oven to medium temperature
Place the ring mold in a greased baking dish and layer the potato
Season with salt and drizzle with butter
Bake for 25 minutes
Remove and cover with mushrooms and bacon
Return to the oven for 15 minutes
Cover with Parmesan cheese and let it brown
Refry the nuts in remaining butter and add Porto wine
Let it simmer for a minute, then serve the sauce with the confit and galette.
