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Baked Western Diamondback Rattlesnake
Thanks to Jason Hunter for passing along this recipe.
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Cream Sauce
~ 1 tbs butter
~ 1 tbs flour
~ 1/4 tsp salt
~ 1/8 tsp black pepper
~ 1 cup half & half or whole milk
Melt the butter in a medium size non-stick skillet over low heat. Add the flour, salt and pepper. Cook until combined.
Add cream and increase heat to medium and stir until bubbly. Remove from heat.
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Entree
~ 1 24" to 30" skinned & cleaned western diamondback rattlesnake
~ 1 cream sauce
~ 4 oz. fresh mushrooms, sliced
~ 1 lime thinly sliced
~ 1 tsp white pepper
~ 1 tsp dried basil
~ 1 tsp rosemary
Cut snake into 3" pieces. Place snake in a casserole dish and top with the cream sauce. Top with remaining ingredients.
Cover and bake at 300 degrees for 1 hour or until tender.
Serves 2 - 3.
Enjoy!
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The above recipe is adapted from the originals which can be found in the Complete Fish & Game Cookbook by A.D Livingston (copyright 1996) and Mesquite Country Tastes & Traditions From The Tip Of Texas, (recipe by Faye Carter), Hidalgo County Historical Museum (copyright 1996).
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