1/4 cup all-purpose flour
1/4 cup potato flour
Kosher salt and freshly ground black pepper
4 lb. deboned rattler
6 Tbs. olive oil
2 small onion, halved and thinly sliced
4 large cloves garlic, minced
2 14-oz. can diced tomatoes, drained
2 dried bay leaf
2/3 cup good-quality red wine vinegar
1 cup rattler broth (see bottom)
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon pepperocino (crushed red pepper flakes)
1 pound sliced crimini mushrooms
Put the flour, 2 tsp. salt, and 1 tsp. pepper in a 1-gallon plastic zip-top bag. Close and shake to combine. Add the rattler to the bag, zip it closed, and shake till your arms fall off.
Heat 4 Tbs. of the oil in a 12-inch cast iron skillet on medium-high heat until shimmering hot. Add half of the rattler in a single layer and cook, flipping once, until golden, 2 to 3 minutes per side. Transfer the rattler to a large bowl. Add the remaining 1 Tbs. oil to the pan and repeat with the remaining rattler.
Add the onions and mushrooms to the pan and cook, stirring, until slightly softened, about 2 minutes. Add the garlic and cook 30 seconds more. Stir in the tomatoes and bay leaf, raise the heat to high, and cook about 2 minutes. Add the vinegar and boil vigorously until almost evaporated, about 30 seconds. Return the rattler and any juices to the pan, along with the rattler broth, 1 tsp. salt, and 1 tsp. pepper, stirring well to combine. Bring to a boil; then reduce to a simmer and watch it to keep it simmering. Cook, partially covered, stirring occasionally, until the rattler is cooked through, about 8 minutes. Stir in the parsley, cover, and cook for 1 minute more.
Rattler broth is something I make using the bones of the snake. Crack open the bones, Toss them in a muslin bag, and proceed like you would to make chicken broth.
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