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    1 med. to large rattlesnake, cleaned and cut to 1 foot pieces
    3 tbsp Dijon mustard
    1 tsp salt
    1/4 tsp black pepper
    1/4 tsp white pepper
    1/4 tsp onion powder
    1/8 tsp celery powder
    1/8 tsp ground coriander
    1/4 tsp. cayenne pepper (optional)


Combine the dry spices in a cup and mix well.

Liberally sprinkle meat with the spice mixture.

Once the meat is well coated, rub thoroughly with Dijon until the meat is slathered with it.

Wrap and set aside to marinate for up to 1 hour.

Grill over a hot flame for 10-15 minutes or until cooked through.

North Carolina Cooperative Extension, www.ces.ncsu.edu


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