Baked Western Diamondback Rattlesnake
Ingredients
- 1 tbs butter
- 1 tbs flour
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 cup half & half or whole milk
Instructions
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.
Ingredients
- 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
Instructions
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.
Enjoy!
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).