Instructions: Skin, clean and rinse snake well. Cover with whole milk and garlic juice in a plastic mixing bowl, refrigerate overnight. Pat dry, season with paprika, onion powder, cayenne, black pepper, and desired amount of salt.

Add white pepper, oregano, and rosemary to the flour. Heat shortening in a skillet. Lightly flour the snake and fry until golden-brown.

Mashed potatoes, brown gravy, corn on the cob, and coleslaw are an excellent compliment for this entree.

Comments: Excelent tasting meat, just be careful when you catch em. Rattlesnake is the only one I have prepared but I have been told that any snake fixes just as well.

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