I eat rattlesnakes when they are big enough. Killed a couple smaller ones by our house last year and after skinning and cooking them, there was not a lot of meat, and therefor not really worth it.
Yep, not a lot of meat. Especially the way I do it. I don't cut the snake up in segments like a lot of folks do. It's not worth it trying to pick little bits of meat off the bones. I just take the two 'straps' down the back on each side.
Cut those into 8" strips and soak overnight in milk.
Then dip them in a solution of milk and egg. Roll them in a bowl of White Corn Meal (not flour). You can add whatever dry spices you like to the Corn Meal.
Then deep fry it just like you would fish. It comes out looking like 'curly fries' only larger....but is pretty darn good. Of course, you won't want to bother with this unless you have a good amount of snake meat to work with.
