Mouth-Watering Recipes For Water Moccasins

The following recipes were taken from Snake Bites: Forkfuls For Forked Tongues, by A. Piscivorus; Reptile Publishing Syndicate (1983).

Rat-Stuffed Rat
Serves 8

Ingredients

1/4 cup ground rat

2 tablespoons chopped fresh parsley

2 tablespoons finely chopped carrots

2 tablespoons finely chopped celery

1 clove chopped fresh garlic

2 1/2 tablespoons fresh bread crumbs

1 pinch ground black pepper to taste

8 medium sized rats, cleaned and split lengthwise

1 tablespoon bacon drippings

Directions

1. Preheat the oven broiler.

2. In a bowl, mix the ground rat, parsely carrots, celery, garlic, bread crumbs, and pepper.

3. Arrange the rats in a baking dish. Separate the skin from the fleshy underbelly of each rat, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings. Serve on a bed of mixed greens or baby spinach.

4. Broil the rats 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees farenheit (85 degrees celsius).

Note:

For a heart-healthy alternative to bacon grease, mix 1 tablespoon olive oil with a generous pinch of salt.

Creamed Stork Eggs
Serves 4

Ingredients

8 stork eggs, stolen from the nest

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup milk

1/4 cup grated Parmesean cheese

Salt and pepper to taste

Directions

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.

2. Melt butter in a small saucepan over medium heat. Whisk in flour; when thoroughly blended, slowly add milk, stirring constantly. Cook until thickened. Stir in cheese.

3. Pour sauce over chopped, boiled stork eggs.

Note:

For those with a fang for spicier cuisine, try adding 2 tablespoons fresh venom to the sauce mixture just before pouring it over the eggs. It'll add a zest you won't soon forget!