----- Original Message ----- From: "Mike Johnston" < Subject: Rattlesnake Shake, Rattlesnake Yum
> > > It feels slippery and about gives me a > > heart attack when I see the snake in the bag. > > > P.S. I actually ate rattlesnake once. At camp in Montana when I was 13. > Killed it with a double-bladed axe in the John Marshall Wilderness, and > skinned it and sliced it to pieces and fried the cutlets in a pan. Even > AFTER it was cooked, the cutlets were still twitching. Good job!!! If it has stopped twitching, it's overcooked. Yummmmm. My favourite rattlesnake recipe: Take the meat from a FRESH (not frozen) rattler and lay it out on a piece of aluminium foil. Add salt and cayenne pepper to taste and work into the meat (it twitches pretty good while your doing this, let me tell you). Lightly butter the meat and sprinkle on fresh savoury, dill and a bit of oregano. Dice an onion and toss some of that on too. Wrap the meat in the foil, at least 2 layers and cook above a hot coal bed, generally for about 20 to 30 minutes, turning every five minutes or so. I had a rattler chili once that was to die for. William Robb - This message is from the Pentax-Discuss Mail List. To unsubscribe, go to http://www.pdml.net and follow the directions. Don't forget to visit the Pentax Users' Gallery at http://pug.komkon.org .
