2 fresh rattlesnakes (about 2 lbs. after skinning and beheading)
1/2 c. cornmeal
1/2 tsp. salt
1/4 c. bacon fat
1/4 tsp. Tabasco sauce

Cut bodies crosswise into 2 inch sections. Roll meat in mixture of cornmeal and salt. Combine bacon fat and Tabasco sauce in large skillet. Saute meat until brown and tender. Serves 3 to 4.