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Eating rattlesnake?
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<blockquote data-quote="Chris Hayes" data-source="post: 3793289" data-attributes="member: 45854"><p style="text-align: center"><strong>Slow-Cooked Rattlesnake</strong></p><p><strong>6 - 8 pieces rattlesnake</strong></p><p><strong>1/2 cup lime juice</strong></p><p><strong>1/2 cup vegetable oil</strong></p><p><strong>1 cup flour</strong></p><p><strong>1 teaspoon seasoning salt (to taste)</strong></p><p><strong>1 cup chicken bouillon</strong></p><p><strong>1/2 cup chopped celery</strong></p><p></p><p style="text-align: justify"><strong>Cut off rattlesnake head and skin. Remove entrails and cut into three inch sections. Wash in salt water and drain. Mix lime juice and oil and pour over snake pieces. Cover and let marinate in refrigerator overnight. Drain and pat dry. Roll in flour and seasoning salt. Brown in lightly oiled frying pan. Place celery in bottom of slow cooker and add meat. Pour bouillon over meat and cook on low 6 to 8 hours. Baste occasionally during cooking. Juice can be thickened slightly and used for gravy.</strong></p><p></p><p><em>Copyright 1998-2014 Stephen Ricciardelli</em></p></blockquote><p></p>
[QUOTE="Chris Hayes, post: 3793289, member: 45854"] [CENTER][B]Slow-Cooked Rattlesnake[/B][/CENTER] [B]6 - 8 pieces rattlesnake 1/2 cup lime juice 1/2 cup vegetable oil 1 cup flour 1 teaspoon seasoning salt (to taste) 1 cup chicken bouillon 1/2 cup chopped celery[/B] [JUSTIFY][B]Cut off rattlesnake head and skin. Remove entrails and cut into three inch sections. Wash in salt water and drain. Mix lime juice and oil and pour over snake pieces. Cover and let marinate in refrigerator overnight. Drain and pat dry. Roll in flour and seasoning salt. Brown in lightly oiled frying pan. Place celery in bottom of slow cooker and add meat. Pour bouillon over meat and cook on low 6 to 8 hours. Baste occasionally during cooking. Juice can be thickened slightly and used for gravy.[/B][/JUSTIFY] [I]Copyright 1998-2014 Stephen Ricciardelli[/I] [/QUOTE]
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