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Rattler-Kabobs

2 lb Rattlesnake meat boned chunks to be 1" - 2"
2 lb Mushrooms bigger is better
24 Cherry tomatos
4 Bell peppers
3 Onions large
Marinade:
1 c Cider vinegar
1/3 c Soy sauce
1 tb Black pepper
1 c Peanut oil
1/2 c Dry white wine
1 tb Salt


Mix the marinade ingredients in a LARGE bowl. Add the snake meat and cover. Refrigerate for 8 - 24 hours. Peel the onions, cut in 1/2 then quarter those halves. Cut the Bell peppers into chunks about 2" in size. Remove the meat from the marinade. Thread the veggies & meat on steel skewers and cook over your bbq grill as desired.


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