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Stuffed Diamondback
Thanks to Dale Nestersenn for sending this recipe.
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~ 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
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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.
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.
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.
In a small mixing bowl, mix Jack Daniels and molasses. Set aside.
Place snake in a casserole dish. Make sure snake does not overlap as uneven cooking will occur.
With a cooking brush, brush snake with Jack Daniels glaze. Pour extra glaze around the snake in the casserole dish.
Place casserole dish into 275 degree oven for an hour and a half or until tender.
Remove casserole dish from oven and prop open snake's mouth. Place cherry tomato in mouth for appearance.
Serve and Enjoy!
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