FRIED RATTLESNAKE RECIPE Ingredients:
1 rattlesnake (3 pounds) 1/4 cup flour 1/2 cup cornmeal 1/2 cup milk 1 egg 1 clove garlic  1 teaspoon salt 1/2 tsp pepper FEEDS 4 Servings:  CLEANING:  Step 1.  Remove the snake head. Merely cut through the snake one inch behind the head and remove. Rattlesnake fangs are still dangerous. Ensure to not allow contact with the fangs. By cutting behind the head, this ensures there is no venom gland. You can also remove the tail rattlers or if desired, leave it with the skin.  Step 2. Wash the snake in water. Use mild soap and rinse thoroughly.   Step 3.  Run a knife edge along the length of the belly from head to tail. Then peel away the skin from the flesh.  If you desire to dry the skin for taxidermy purposes, roll the skin starting at the head section and roll towards the tail for drying out later.  Step 4.  Along the same cut of the belly, remove all the guts.  The snake should now be ready for cleaning.  Step 5.  Rinse meat in water and then cut into 3 to 4 inch sections.  Cooking Directions:  Beat egg and then add milk. Mix all dry ingredients together.  Mince garlic and mix in with dry ingredients.  Preheat deep cast iron skillet with cooking oil. Dip snake meat into egg mixture and then into dry mixture.  Place in hot oil (400 degrees F) and cook until golden brown.   If you desire a spicy crust, you can add about 1/2 teaspoon of cayenne  pepper along with 1/2 teaspoon of oregano powder, or chili powder if desired.  Nearly 8 foot Rattler Snake Premont, Texas