~ 1 tbs butter
~ 1 tbs flour
~ 1/4 tsp salt
~ 1/8 tsp black pepper
~ 1 cup half & half or whole milk
Melt the butter in a medium size non-stick skillet over low heat. Add the flour, salt and pepper. Cook until combined. Add cream and increase heat to medium and stir until bubbly. Remove from heat.
~ 1 24" to 30" skinned & cleaned western diamondback rattlesnake
~ 1 cream sauce - see above
~ 4 oz. fresh mushrooms, sliced
~ 1 lime thinly sliced
~ 1 tsp white pepper
~ 1 tsp dried basil
~ 1 tsp rosemary
Cut snake into 3" pieces. Place snake in a casserole dish and top with the cream sauce. Top with remaining ingredients. Cover and bake at 300 degrees for 1 hour or until tender.
Serves 2 - 3
If you are curious about more recipes. Check out the Rattlesnake-Roundup in Sweetwater, Texas!!!
