CONGRATULATIONS once again on a Great Picture Joe!
Actually Steven, it tastes more like Steak, albeit White Steak. You know, "Rattlesnake, the other White Meat!".
Of course, to really get fresh Rattlesnake, you'll need to travel down to Sweetwater, Texas, for the annual Rattlesnake Roundup. Since it began in the 1950s, the Roundup has harvested nearly a quarter-million pounds of Rattlesnake Meat. From barbecued to the main meat ingredient in that famous Texas chili, Rattlesnake Meat rakes in both tourist and local Sweetwater residents’ money like nothing else.
Fortunately, I wear a hat most times when I go out in the Sun, so I've haven't tried Rounding Up Rattlesnakes just yet, however, we do have a local "Fancy" restaurant that serves the delicacy daily, right along beside the Ostrich and the Buffalo. It really is quite tasty. By the way, don't tell my Boa, Leroy, that I said that.
If in a weak moment, you should decide to try the fresh variety, here's a good recipe that you might like. After cutting off the head, skinning and thoroughly washing, cut the rattlesnake meat into three-inch pieces. Roll in a mixture of flour, cracker crumbs, garlic powder, salt, and pepper. Deep-fry ‘til golden brown at medium-high heat. Serve with French-fried potatoes, coleslaw and plenty of ice-cold beer on the side. Enjoy!
Have An Awesome Week,
Phil