Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Rattlesnake; cut in strips
Flour
Salt Pepper
Crisco

PREPARATION Cut rattlesnake into 8" strips about 1/4" thick. Salt and
pepper lightly. Put flour into a container that can be covered. Add
strips. Shake. Refrigerate for about two hours. This will allow the
flour to become sticky and while the Crisco is heating in a deep
fryer, pull the pieces apart and re-flour the pieces again. Add flour
if necessary. When the Crisco shortening is hot, add only enough
snake strips so that all pieces are covered by the hot grease. Fry
until golden brown. Dump into a container that has been prewarmed in
the oven. Continue frying the rest of the rattlesnake strips.

NOTE: The fried rattlesnake strips will appear to be coiled!

SERVING Use a basket lined with a cloth napkin. Add the fried, coiled
snake pieces. Cover with the napkin.

REMARKS Directions are duplicated from a restaurant in Phoenix,
Arizona

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of
Recipes from the Kitchen of Joyce and Clem Kohl

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