That time of year

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To me, it tastes only like whatever it was seasoned with and breaded with. Not to mention all those rib bones to deal with and really very little meat. .
Is rattle snake the only one worth a mention, or the only you have had?
Anyone compare flavor or texture, breeds or by size?
Saw a nice size moccasin that was quicker than I was.
The only ones I've tried were Timber rattlers,to me it's was like pork…we grilled these ,but some say it's like chicken..guess it depends on how you prepare it…one continuous muscle..

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