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Braised Rattlesnake

Cut 5" sections of the dressed rattler till you have about 2 pounds. Salt and pepper; dip in milk and roll in flour. In 2 or 3 T. of hot fat sizzle in a heavy skillet till golden brown on both sides.


With slices of onion on top of the meat, add a scant cup or so of hot water, cover tight and simmer. Don't boil. Very slowly on low heat for about an hour until it's tender as your heart. A sprinkle or two of milk for the last fifteen minutes is all to the good. Add a little garlic and, if you want your spurs to really jingle, throw in, as your conscience dictates, a grab of chili-petines.



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