Well, you can make a sort of ceviche out of it. Chop the snake into 2-3" pieces, cover with lemon juice, and marinate for 6 hours or so. Serve it up with a red wine and whatever fixins you like.
For chilis and stews, debone it first. Coil the snake in a covered pan with a couple cups of water, a couple shots of lemon or lime juice, and a bit of salt. Simmer til the meat will "flake" off the bones (an hour or so). Flake the meat off the bones and add it to your chili or stew or whatever.
To cook it still on the bones, I like to marinate it first. Mix up about a quarter cup each of pineapple juice and tequila, an eighth-cup each of lime juice and soy sauce, and a half-cup of olive oil. Add your spices (I usually start with a 3-4 cloves of crushed garlic, a teaspoon or so each of crushed dried red pepper, salt, and brown sugar, then add about a half-teaspoon or so of crushed fresh basil and a sprig of crushed mint.) Let your marinade rest for an hour. Cut the snake into 2-3" pieces, and marinate for 3-4 hours. Grill it for three or four minutes on a side. Even better, seal it in foil and grill it for the same time.
One time I conned my kid brother into filleting one, then I chopped the meat into 1" chunks and marinated it. I skewered the meat, alternating chunks of fresh pineapple with chunks of snake. The kids loved it.