Cajun Rattlesnake Pasta

I ran across this irresistable recipe on Allrecipes website. It was posted by Zlatko Muminovic. He states: "A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken." Cook's Note: Make sure that your rattlesnake meat is thoroughly washed and free of any bones before cutting and cooking.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1  lb fettuccine pasta, dry
• 2  tablespoons  vegetable oil
• 1⁄4 cup onion, sliced
• 1⁄2 cup  yellow squash, chopped
• 1⁄2 cup zucchini, cut diagonally into 1/2 inch thick slices
• 3⁄4 cup mushroom, sliced (optional)
• 1 1⁄4 cups heavy cream
• 1  jalapeno pepper, seeded and minced
• 1  teaspoon garlic, minced
• 1  tablespoon Dijon mustard
• 1  tablespoon  cajun seasoning
• 1⁄2 cup parmesan cheese, grated
• 1⁄2 cup tomatoes, diced
•  salt and pepper
• 3  tablespoons  vegetable oil
• 1  lb  rattlesnake, cut into 1/2 inch pieces (can use chicken)
•  flour (for dredging)

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat.
4. Add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm.
5. Pour in the cream and the cooked fettucine and simmer for 4 minutes.
6. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute.
7. Stir in the Parmesan cheese and the tomatoes.
8. Reduce the heat to low.
9. Preheat 3 tablespoons of oil in a large skillet over high heat.
10. Dredge the rattlesnake meat (or chicken) in flour and pan fry for 5 minutes or until well done.
11. Arrange the meat on top of the vegetables and pasta to serve.