Fried Rattlesnake and Ham Gravy
~ 1 24" to 30" skinned & cleaned western diamondback rattlesnake, cut in 3" to 4" pieces
~ drippings of 6 slices of bacon
~ 3/4 cup oil
~ 3/4 lb. cooked ham, diced
~ 2 cups milk
~ 1 tbs brewed coffee
~ 1/2 cup flour (1 tbs reserved)
~ biscuits or toast
~ salt and pepper
~ tabasco sauce, optional
In a cast iron skillet, fry the bacon. Remove bacon and drain on paper towels. Reserve drippings.
Add the oil to the drippings. Flour rattlesnake and fry over medium heat until golden brown.
Remove each piece as it becomes done and drain on paper towels.
Drain off the oil and drippings reserving 1 tbs. Add 1 tbs of flour. Stir and scrape bottom of the skillet to remove any browned stuck pieces.
Add the ham, coffee and milk. Stir until bubbly. If too thick add water, coffee or milk a tablespoon at a time.
Serve the rattlesnake with biscuits or toast and the ham gravy.
Salt and pepper and/or season with tabasco sauce to taste.
Serves 2 -3.
Variation: Try ground sausage instead of ham.