Rattlesnake Stew

1 large onion, chopped

2 large garlic cloves, minced

1 bag baby carrots

3 celery stalks, chopped

4 white potatoes, chopped

handful fresh parsley, finely chopped

1 15 oz. can whole tomatoes, punctured

2 bay leaves

1 1/2 tsp. salt

1 tsp. sugar

3 tsp. black pepper

1 tsp. thyme

1 can beef broth

2 tbsp. corn starch or flour

1 tsp. ketchup

1 tsp. steak sauce

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.