Rattlesnake & Italian Lentils

1 large onion, chopped

3 large garlic cloves, minced

1 jalapeno pepper, minced

handful Italian parsley, finely chopped

1 15 oz. can diced tomatoes

2 bay leaves

1 tsp. salt

2 tsp. black pepper

1 tsp. thyme

2 tbsp. dried basil

4 1/2 cups water

1 package dry lentil beans

2 lb. rattlesnake meat

juice from 1/2 lemon

Simmer rattlesnake in water and lemon juice for 1 hour, remove and separate meat from bones.

Combine de-boned meat with the rest of the ingredients in a crockpot and slow-cook for 6-8 hours, or bring to boil in large cooking pot and simmer for 2 hours.