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. ...

Gut the rattlesnake and peel the skin off. Cook in a crab boil*. Cool and peel off the strips of meat. Chop and combine with egg to bind, salt and ...

Remove head, skin and entrails. Cut into 2 inch long pieces. Marinate for 3 hours in a mixture of the orange juice, peppercorns and nutmeg. Drain ...

First you gotta catch them coon, then you gotta undress it, and cut into serving size pieces. Put them pieces in a large Dutch Oven with all them ...

Boil rabbit till tender, cut into small pieces. Add celery, pickles, eggs, salt, pepper, sugar, and mayonnaise; toss thoroughly until mixed. Serve on ...

Defrost rabbit meat overnight in one of the marinades above. Brown rabbit with vegetables in hot skillet for 5-10 minutes. Place rabbit and other ...

In a large glass or ceramic mixing bowl, combine hare pieces and all marinade ingredients. Cover bowl with plastic wrap. Refrigerate for 2 or 3 days, ...

Combine all ingredients except the rabbit in a medium saucepan. Mix well and simmer for 20 minutes, stirring frequently. Place the quartered ...

Turn oven on full blast. Place turkey in roasting pan, add broth, salt amp; pepper. Cover and place in oven and cook for 1/2 hour. Turn oven off, ...

Wipe birds inside and out with a damp cloth. Dip oysters in melted butter, then in corn meal and place inside bird. Make flour and butter paste; rub ...