Cast Iron Cooking: RATTLESNAKE almost took me out, ended up having a great dinner!

Please note: This is not a protected species, the Southwest Diamondback Rattlesnake is the most common in this area. I had snakes as pets when I was younger - mainly King and Garter snakes. I ended up beheading the snake, skinning it, and then frying up 4 inch strips in my cast iron skillet. Absolutely delicious and I was short on groceries so the added protein was welcomed. I will be using the skin to make a sheath for my knife or a new wallet. If you have any other suggestions for use of the skin then please comment in the section below.