Baked Rattlesnake

Dredge in paprika seasoned flour. Dip in diluted egg roll in toasted breadcrumbs Fry to a golden brown Transfer to covered caserole dish and bake in 325 oven for about 90 minutes, or until tender. Boiled Rattlesnake Boil gently in water in which you've put a rather generous amount of lemon juice and mixed spices (use a sachet or tea ball for the spices). Simmer slowly for about 90 minutes. Remove, let cool and remove meat from bone. Cut in small hor d'oevre size. Use a seafood type sauce for dipping. Rattlesnake Pate Cook same as above. Clean all meat off bone. Grind fine in blender (season to taste) for a pate.