NUTRITION

SERVINGS

INGREDIENTS

5.25 oz Rattlesnake meat

0.25 tbsp Avocado oil

2 tbsp Prickly pear nectar

1 tsp Honey

1 tbsp Lime juice

0.5 cup Cooked quinoa

1 cup Chopped kale

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

PREPARATION

• 1

  Pat the rattlesnake meat dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.

• 2

  In a small bowl, whisk together the prickly pear nectar, honey, and lime juice to create the glaze.

• 3

  Heat a cast-iron skillet over medium-high heat with half of the avocado oil.

• 4

  Place the rattlesnake fillets in the hot skillet and sear for 3 to 4 minutes per side until golden brown and cooked through.

• 5

  During the last 2 minutes of cooking, brush the prickly pear glaze over the meat, allowing it to bubble and thicken.

• 6

  In a separate pan, sauté the chopped kale with the remaining avocado oil until tender and bright green.

• 7

  Plate the glazed rattlesnake over a bed of warm quinoa and sautéed kale, drizzling any remaining glaze from the pan over the top.