Salt and pepper
2 1/2 lb. cleaned diamond back rattlesnake
1/4 c. yellow cornmeal
1/4 c. cooking oil or bacon drippings

Salt and pepper rattlesnake to taste and roll in cornmeal. Lay separately on waxed paper. Pan fry in oil until brown on both sides. Place on heated platter and decorate with parsley or watercress. If desired, serve with tartar sauce or barbecue sauce.

PERSONAL NOTE: Rattlesnake meat tastes slightly like fish. It can be bought at any gourmet shop or catch your own. Using a forked stick, place just behind the head, not close enough to be bitten. Chop off head and entrails. Skin and chop with sharp knife. Wash.