Category : Poultry
Author : gil
Hits : 2833
Date : 09/04/2002
1 large rattlesnake1 qt. waterTarragon, dash4 Tbsp. saltThyme, dashOilMarinade1 cup flourMargarine1/8 tsp. paprika
Soak rattlesnake carcass for 2 hours in salt water. Rinse and dry meat well. Cut meat into chunks to fry. Marinate meat in for 7 hours. Coat each piece with mixture of flour, paprika, pepper, tarragon and thyme. Fry chunks of prepared rattler in oil until golden brown.
Navel oranges are available November through May with peak supplies in January, February and March, so now is the time to enjoy them while you can!
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