Home > Recipe for Steaks > Stuffed Diamondback

Stuffed Diamondback

~ 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

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!