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Granny's Baked Rattlesnake Cream Sauce

Cream Sauce
~ 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. 
 

Entree
~ 1 24" to 30" skinned & cleaned western diamondback rattlesnake
~ 1 cream sauce
~ 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.