Tunnelsnake Steaks

A strong aroma drifts off the white fingers of steam that escape from the hot plate filled with recently roasted tunnelsnake steaks and wrapped in pillowy mashed tubers. The meat is a brown-ish pink, when it is well done, and flecked with the seasonings and herbs used to bring out its true flavor. Despite how easy it looks to cut and chew, the tunnelsnake is tough and chewy, making it a bit of effort to eat, but no effort to enjoy. It's the taste of tunnelsnake that makes the dish at all pleasing. The flavors burst upon the tongue in an explosive way, leaving a tingling sensation when swallowed. The herb cooked into the meat are enhanced by the tunnelsnake's own natural spice. The texture only suits to rub more of the flavor into the heavenly meat, showing why truly, it is a fine dish to those daring enough to try it.

Tunnelsnake Steaks

• -small tunnelsnake

• -salt

• -thyme

• -wine

1. Make sure the tunnelsnake is freshly killed with in the past 24 hours, or kept cool until butchery. Beginning at the base of the skull to the right and left of the spinal column, create two long incisions that along the length of the spine to where the tail begins being sure to only cut the skin lightly. DO NOT PUNCTURE the animal in any other way until the poison sacs are removed. After the cut is made, carefully separate the skin and lift the long sac from the cuts with fingers. If the sacs are ruptured in any way, dispose of the whole animal. Continue butchering.

2. The flanks should be cut off whole and the ribs should be pulled off the back sides, creating the two steaks for our recipe. The rest of the meat should be removed from the bone and boiled to remove any contamination, and added to any other recipe at will.

3. Take the steaks and tenderize them with small cuts along the both sides of the meat. Smell the meat to assure a match in your herbs. Generally, salt and thyme may be used safely with out spoiling the unique flavor of the meat.

4. Rub the herbs and or flavors vigorously to ensure a deep flavor. Cover with red or wine white, depending upon the smell of the meat and let soak for 10-15 minutes.

5. Roast on spit for one half hour to an hour, rebasting with the remaining wine until cooked to the degree the consumer requests it..

6. Serve hot with mashed tubers. Serves 2-4 people per tunnelsnake.