[Penn]

What method did you use to cook and serve it?

Parsley, rosemary and honey are magical with snake, we used to cook a lot of sea snake and make terrines with them.
We also used to serve them on a plate with scallions. If we parpared them that way, we always blanche it first, then saute and baste it, finished the sauce with the pan juice and mustard.

Edit to add: the bones are rather easy to deal with; you filet the snake by cutting the meat along the backbone much in the same way one filets a fish. Taste: It does taste like chicken, an old barn yard bug eating, dirt scratching, scrawny one that is, but quite good.