Pan Seared Rattlesnake On Braised Leeks With A Lemon Caper Sauce And Seasonal Vegetables Recipes

Steps:

• Wash rattlesnake meat thoroughly through a colander and marinate with soy sauce overnight in a plastic bag in the refrigerator.
• Spray olive oil in a heated, nonstick coated wok and sear marinated meat. Set meat aside.
• Brown the bacon in the wok. When the bacon is nearly done, add bell peppers and onion and cook until the vegetables are translucent and tender. Add the eggs and stir constantly until they are firmly set. Add rattlesnake to mixture and cook on medium heat for about 10 minutes. Stir in cooked rice, garlic seasoning and pepper, to taste. Turn heat down to keep rice from sticking to wok and mix ingredients well before serving.
• *Note: chicken can be substituted for rattlesnake meat .

Steps:

• Preheat the oven to 300 degrees F.
• Season the veal cheeks with salt and pepper on both sides. Heat a large skillet over medium-high heat, and then add enough oil to lightly coat the skillet. Let the oil heat, and then add the veal to the pan, and sear it on all sides until browned.
• In a Dutch oven or oven-safe pot, cook the bacon slowly over low heat. Add the chopped onion, carrot, and ginger, and cook for 4 minutes. Add the wine, soy sauce, and pineapple skin, and bring to a boil. Add the veal stock, and return to a boil. Add the seared veal cheeks, and place pot in the oven to braise for 2 1/2 hours.
• Closer to serving time, make the risotto. In a medium saucepot, sweat the remaining diced onion in 2 to 3 tablespoons butter for 2 minutes over medium heat. Reduce the heat to low. Add the risotto rice, and stir with a wooden spoon to coat it in the butter. Slowly add the chicken broth in 2 equal additions, not adding the second addition until the first has been almost completely absorbed. Stir constantly during the entire process. After all of the chicken broth has been absorbed, add the coconut milk, and then add enough of the braising liquid until the risotto is cooked to your taste. Fold in the remaining 1 tablespoon butter, papaya, tomato, and herbs. Serve immediately.
• Place the risotto in the center of a plate and place 2 veal cheeks on top. Garnish parsnip chips or fried shallots, if desired.

Steps:

• In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

Steps:

• In a large pot of boiling water with the sea salt, blanch the carrots, celeriac, and leeks separately (cook according to your personal taste). Transfer vegetables to a large bowl.
• In a medium bowl, whisk the cream until thick and add the basil and chopped fennel. Add the chopped onions and beets to the bowl of vegetables, mix well and season with salt and pepper. Divide vegetables into separate soup plates, add a dollop of cream. Garnish with fresh herbs.

Steps:

• Place leeks in 2 layers in a 14-by-9-by-2-inch oval dish. Pour broth over leeks. Place lemon slices evenly over leeks. Drizzle olive oil over lemons.
• Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 50 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Season with salt and pepper. Serve hot or cold.