Snake on a stick:

Kill a poisonous snake (Non-posionous ones should be off limits, as they also serve who eat rats and mice and don't poison you) and split the skin down the backbone.  Peel the skin back to the sides and you will find two strips of white meat running the length of the snake.  Should you want the skin tanned for a hatband or knife sheath, split the belly and peel instead.

Note:  Do NOT use water snakes, as they have a disagreeable 'fishy' taste.
     
Carefully remove both strips so you have two intact lengths of snake meat.  Set aside, or if it pleases you, marinate while you prepare fire and roasting stick.

Cut two green sticks about three feet long, with a diameter of about two to three inches, and remove both outer and inner layers of bark.  Use your most narrowly pointed knife blade to make two holes in the sides of each stick, then whittle pegs for the holes.  The tight fitting pegs will hold the meat in place for roasting.  You may want to trial wrap the meat around the sticks to see where to put the holes.

Cooking:

Heat the sticks throughly over the fire.  They should be quite hot, such that you could not hold on to it without blistering your fingers!

Now, tightly wrap the lengths of meat around the heated sticks, pegging each in place.  Cook over an open fire until a toothpick (whittle a sliver of a twig smooth!) slides in and out easily, with no residue clinging to it.  The hot stick will cook it on one side, while the fire roasts it on the other.

Share with a friend.

Snake is also good when chopped fine and fried in a little bacon fat, then scrambled in eggs.

Enjoy!

Sam

I'm pretty sure my quesadillas are cheaper... since they're made with left overs from a previous meal.

Just sayin'.

Also...

The below is a modified recipe that I've brought to a couple of work get togethers. If the bourbon is a turn off, take it and a cup of water out and sub in a bottle of your favorite beer. I personally prefer to use a good Marzan if it's available, but if you're cheap you can get away with MGD in a pinch. Also, for those that are kosher/veggie, the meat is not a requirement. This works just as well with a lean roast of any kind (just make sure it's diced before hand) or chicken, or additional lentils (I've gone with 1cup lents per pound of meat and not had any complaints).

Note: This is on the milder side that I serve to my 9 year old and 5 year old, so the heat might need to get nudged up a bit if you're a fan of the real deal, and to do that, just double up on the red pepper flakes.

12 slices bacon, diced
1 lb andoullie sausage (diced)
2 cup diced onion
2 clove garlic, minced
2 cup diced bell pepper
6 cups beef stock
3 cups water
2 cup dried brown lentils, rinsed and drained
2 oz kentucky bourbon
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
salt and ground black pepper to taste
Serves 8

DIRECTIONS
Place a large pot over medium-high heat; cook the bacon and andouille in the pot until bacon is crisp, 5 to 7 minutes.
Stir in the onion and garlic; continue to cook until onions are translucent, about 5 minutes.
Stir in bell peppers; cook another 2 minutes.
Pour the beef stock and water or alcohol into the pot; bring to a boil. Stir in the lentils, spices; cover and cook for 45 minutes, stirring frequently.

I think this is one that Swamper might enjoy. Feel free to substitute any wild game you might have on hand (just a pound) for the andoullie.