Cajun Snake Fry Recipe

• 2 x Snakes, three to four feet long
• 3 c. Lowfat milk
• 1/2 tsp Garlic juice
• 1 tsp Paprika
• 1/2 tsp Onion pwdr
• 1/2 tsp Grnd cayenne pepper
• 1/4 tsp Freshly-grnd black pepper Salt to taste
• 1/2 c. Flour
• 1 pch White pepper
• 1 pch Oregano
• 1 pch Rosemary
• 1 c. Shortening

1. Skin, clean and rinse snake well.
2. Cover with whole lowfat milk and garlic juice in a plastic mixing bowl, chill overnight.
3. Pat dry, season with paprika, onion pwdr, cayenne, black pepper, and desired amount of salt.
4. Add in white pepper, oregano, and rosemary to the flour.
5. Heat shortening in a skillet.
6. Lightly flour the snake and fry till golden brown-brown.
7. Mashed potatoes, brown gravy, corn on the cob, and coleslaw are an excellent compliment for this entree.
8. Comments: Excelent tasting meat, just be careful when you catch em'.
9. Rattlesnake is the only one I have prepared but I have been told which any snake fixes just as well.

three, milk, garlic, paprika, onion, cayenne pepper, freshlygrnd black pepper salt, flour, white pepper, oregano, rosemary, shortening

Taken from cookeatshare.com/recipes/cajun-snake-fry-97531 (may not work)