Title: Rattlesnake Stew
Categories: Entree Stew Game
Yield: 3 Quarts

2	lb	Rattlesnake meat boned
2		Onions medium chopped coarse
1/2	c	Celery chopped
2	c	Stewed tomatos
2	c	Potatos cubed 1"
1/2	c	Sauterne wine Salt to taste
1	tb	Soy sauce
1/4	ts	Dill freshly snipped
2		Bay leaves
1	qt	Chicken broth
1/2	c	Flour
2	tb	Peanut oil

Dredge the snake meat in the flour. Heat the peanut oil in a heavy skillet on med. high heat. Fry the snake meat until lightly browned. Remove from skillet and drain. Bring chicken broth to a boil. Add vegetables, add soy sauce, add wine, and then add the snakemeat. Lower heat and simmer for 1 hour. Stir frequently. Serve hot. Origin: Issac Jefferson, Perry-Florida, circa 1991 Submitted By DON HOUSTON

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