At 06:46 17-11-2001 -0500, you wrote: >From: "William Robb" <[EMAIL PROTECTED]> >Subject: Re: Rattlesnake Shake, Rattlesnake Yum > >- ----- Original Message ----- >From: "Mike Johnston" < >Subject: Rattlesnake Shake, Rattlesnake Yum > > > > > > It feels slippery and about gives me a > > > heart attack when I see the snake in the bag. > > > > > > P.S. I actually ate rattlesnake once. At camp in Montana when >I was 13. > > Killed it with a double-bladed axe in the John Marshall >Wilderness, and > > skinned it and sliced it to pieces and fried the cutlets in a >pan. Even > > AFTER it was cooked, the cutlets were still twitching. > >Good job!!! If it has stopped twitching, it's overcooked. >Yummmmm. >My favourite rattlesnake recipe: >Take the meat from a FRESH (not frozen) rattler and lay it out >on a piece of aluminium foil. >Add salt and cayenne pepper to taste and work into the meat (it >twitches pretty good while your doing this, let me tell you). >Lightly butter the meat and sprinkle on fresh savoury, dill and >a bit of oregano. Dice an onion and toss some of that on too. >Wrap the meat in the foil, at least 2 layers and cook above a >hot coal bed, generally for about 20 to 30 minutes, turning >every five minutes or so. > >I had a rattler chili once that was to die for. > >William Robb
This has got to be the grossest thread yet! Twitching meat? Eeuurgh, put me right off my breakfast Wendy (back to foraging for nuts & berries) --- Wendy & Paul Beard Ottawa, Canada mailto:[EMAIL PROTECTED] - This message is from the Pentax-Discuss Mail List. To unsubscribe, go to http://www.pdml.net and follow the directions. Don't forget to visit the Pentax Users' Gallery at http://pug.komkon.org .
