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Rattlesnake Stew

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~~from Mary S. Hawkins Journal, 1899


You will need one medium sized snake (1-2 lbs.)


Remove head, tail, and skin (save and dry to make a hat band), and clean the snake.   Cut into small pieces, cover in flour and fry in bacon grease or lard.  Add seasonings like salt and pepper.   A few sagebrush leaves will enhance the flavor.


Cover the snake with water and bring to a boil.  Turn down heat and simmer for 1 1/2 hours or until tender (add additional water if necessary).


While the snake is stewing, melt some bacon fat in a medium saucepan and fry some onions, carrots, celery, and garlic on low until the onions are translucent.


Peel and dice some potatoes.


Add the vegetables to the snake plan and cook slowly until the potatoes are done, about another 30 minutes.


Serves 3-4  (or Hoss with a little left over for Joe).




They say rattlesnake tastes like chicken, so I'm going to try this with some chicken breasts.





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