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Rattlesnake Stew

2 lb Rattlesnake meat boned
2 Onions medium chopped coarse
1/2 c Celery chopped
2 c Stewed tomatoes
2 c Potatoes cubed 1"
1/2 c Sauterne wine
Salt to taste
1 tb Soy sauce
1/4 ts Dill freshly snipped
2 Bay leaves
1 qt Chicken broth
1/2 c Flour
2 tb Peanut oil

Dredge the snake meat in the flour. Heat the peanut oil in a heavy skillet on med. high heat. Fry the snake meat until lightly browned. Remove from skillet and drain. Bring chicken broth to a boil. Add vegetables, add soy sauce, add wine, and then add the snakemeat. Lower heat and simmer for 1 hour. Stir frequently. Serve hot.

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