4 1-1/2" Snake fillets
5 tablespoons butter
1 pound mushrooms, sliced
1 tablespoon flour
2 tablespoons onion, minced
1/2 cup red wine
salt to taste
pepper to taste
pinch of garlic powder

Heat 2 tablespoons butter in a fry pan, saute' fillets 5 minutes om each side. Remove filllets and drain pan. Add 2 tablespoon butter to pan, saute' mushrooms and onion until tender, add red wine, cook over low heat until contents is reduced to half.

Mix 1 tablespoon butter and flour to for a paste, add to your pan, cook stirring constantly for 1 minute. Add salt, pepper, and garlic powder to taste.

Place snake fillets on a serving platter, pour sauce over snake, serve.

This recipe goes well with fresh bread, steamed broccoli or brussel sprouts.