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..
Here we are nearly to June and I have yet to see a rattler. Of course having some morning temperatures in the low 30's probably helps that. I have seen a number of Bull snakes so the snakes are out but moving very slow.

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