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   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD> Here's a sizzler that will release all the mucus in your sinuses. You   
    DD> do have this one in the database. But, it illustrates my point   
    DD>       Title: Reptile Pot Pie   
      
    BC> Two can play that game.  Here's a rattlesnake recipe.  When my cousin   
    BC> was a kid, his teacher asked the students to bring family stories about   
    BC> surviving the great depression.  My grandfather told him about cooking   
    BC> and eating skunks and rattlesnakes in Kansas.  The teacher didn't   
    BC> believe my cousin and thought my grandfather had told tall tales.   
    BC> Perhaps the teacher's family had a milder time surviving the great   
    BC> depression on the Oregon coast.   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.04   
      
    BC>       Title: Crispy Rattlesnake Coils   
    BC>  Categories: Appetizers, Game   
    BC>       Yield: 10 Servings   
      
   I've got a bunch of rattlesnake recipes. But never met one in the wild.   
   Copperheads and water moccasins now, that's a whole 'nother story.   
      
   MMMMM----   Recipe via Meal-Master (tm) v8.06   
      
         Title: Boiled Snake w/Herbs   
    Categories: Game, Herbs, Vegetables   
         Yield: 3 servings   
      
         1    Snake; cleaned, cut in pcs   
         1 ga Water   
         1 qt White wine; (opt)   
              Salt & pepper   
         1 tb Spiced Islands mixed herbs   
              Fresh herbs; chervil, thyme\   
              - or parsley   
         1    Shallot; chopped   
         1 c  (packed) spinach or Swiss   
              - chard   
      
     Clean and skin the snake, removing all internal organs.   
     Cut the snake into approximately 2" pieces.   
      
     In a large pot, bring 1 gallon of water to a boil. If   
     using white wine, add it to the water for extra flavor.   
      
     Add salt, pepper, and your choice of spices/herbs to the   
     boiling water. Stir to combine.   
      
     Carefully add the snake pieces to the boiling water.   
     Reduce heat to a simmer.   
      
     After about 10 minutes of simmering, add the chopped   
     shallot, leafy greens, and any fresh herbs you are   
     using.   
      
     Continue to simmer for about 30-40 minutes, or until the   
     snake meat is tender and fully cooked.   
      
     Remove from heat and let cool slightly before serving.   
     You can enjoy the boiled snake as is or serve it with a   
     side of rice or bread to soak up the flavorful broth.   
      
     NOTES: Adjust seasoning according to your taste   
     preferences; snake meat can be somewhat bland on its   
     own.   
      
     Experiment with different herbs based on availability   
     and personal preference.   
      
     RECIPE FROM: https://savoryliferecipes.com   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... Don't restrict Chinese food to an imaginary, rigid ideal.   
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