INGREDIENTS:

• 4 To 6 Lbs Gator Tail
  
• Lemon wedges
  
  

• 12 T Paprika
  
• 6 T Garlic powder
  
• 3 T Salt
  
• 3 T White pepper
  
• 3 T Oregano, crushed
  
• 3 T Black pepper
  
• 2 1/2 T Thyme
  
• 1 T Cayenne pepper
  
  

1. To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid.
   
2. Shake well to combine. Mixture may be stored for up to 3 months.
   
3. When ready to cook, cut gator tail meat into 1/2" cubes. Roll each cube in 1 tablespoon of the mixture.
   
4. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch.
   
5. Serve warm with lemon wedges.
   
6. The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.
   
   

INGREDIENTS:

1. In a cast iron skillet, fry the bacon. Remove bacon and drain on paper towels. Reserve drippings.
   
2. Add the oil to the drippings. Flour snake and fry over medium heat until golden brown.
   
3. Remove each piece as it becomes done and drain on paper towels.
   
4. 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.
   
5. Add the ham, coffee and milk. Stir until bubbly. If too thick add water, coffee or milk a tablespoon at a time.
   
6. Serve the snake with biscuits or toast and the ham gravy.
   
7. Salt and pepper and/or season with tabasco sauce to taste.
   
   

INGREDIENTS:

• 1 - 3 ft. or longer Diamondback
  
• 1 cup dried cornbread cubes
  
• 1 tbsp oil
  
• 1/2 cup beef stock
  
• 1/2 stalk of celery, chopped
  
• 1/2 onion,chopped
  
• 1 tbsp Jack Daniels whiskey
  
• 1 cup molasses
  
• 1 cherry tomato
  
  

PREPARATION:

1. Slice down belly of snake from bottom of jaw to tail with a shallow cut. Gut the snake and throw away internals. Run gutted snake under warm tap water and remove extra blood.
   
2. In a mixing bowl, mix cornbread cubes, oil, beef stock, celery and onion. Allow to stand for 10-15 minutes. Salt and pepper to taste.
   
3. Roll stuffing into a tube (snake) shape and insert along the inside of snake. Close up skin and sew together with cooking twine in a zig-zag pattern.
   
4. In a small mixing bowl, mix Jack Daniels and molasses. Set aside.
   
5. Place snake in a casserole dish. Make sure snake does not overlap as uneven cooking will occur.
   
6. With a cooking brush, brush snake with Jack Daniels glaze. Pour extra glaze around the snake in the casserole dish.
   
7. Place casserole dish into 275 degree oven for an hour and a half or until tender.
   
8. Remove casserole dish from oven and prop open snake's mouth.
   
9. Place cherry tomato in mouth for appearance.
   
   

INGREDIENTS:

• 1 lb alligator meat, cut into 1/2 inch cubes
  
• cajun flavored marinate or your favorite flavor
  
• 1 lb hot Italian sausage, cut into 1/2 inch chunks
  
• 3 tbsp oil
  
• 2/3 cup chopped bell pepper
  
• 2 cloves garlic, minced
  
• 3/4 cup chopped parsley
  
• 1 cup chopped celery
  
• 2 cans (16oz) tomatoes
  
• 2 cups chicken stock
  
• 1 cup chopped green onion
  
• 2 tsp oregano
  
• 1 tbsp cajun spice
  
• 1 tsp salt or to taste
  
• 2 cups cooked rice
  
• tabasco sauce
  

PREPARATION:

1. Place the alligator meat in a bowl with a lid and cover with the marinate. Refrigerate overnight. Drain when ready to use.
   
2. In a large pot, heat the oil over medium heat. Add the bell pepper, garlic, parsley and celery. Saute until tender.
   
3. Add the tomatoes, chicken stock, onions, oregano, hot sauce, cajun spice, salt, gator meat and sausage. Mix well.
   
4. Bring to a boil, reduce heat and simmer for 25 - 35 minutes or until the gator meat is done. Stir occasionally.
   
5. Serve over rice. Sprinkle with tabasco sauce if desired.
   
   

INGREDIENTS:

• rattlesnake, cut into 4" - 6" strips
  
• 1 tsp butter
  
• fresh mushrooms, sliced
  
• 1 large onion, chopped
  
• 6 oz white wine (Syrah/Shiraz)
  
• 4 oz oyster sauce
  

PREPARATION:

1. In a saute pan, melt the butter. Add the sliced mushrooms and onions. Saute until tender.
   
2. Add the snake strips. When the meat is 3/4th cooked add the wine. (flame out wine)
   
3. After wine liquid is cooked in, add the oyster sauce.
   
4. Cook until sauce begins to simmer.
   
5. Serve with baked potatoes and/or greens. Goes great on a bed of bbq'd squash.