Authentic Tex Mex Part 2: How to Make Smoked Rattlesnake Queso
Would anyone like to share their recipe for smoked rattlesnake queso?
I've been working on one since my buddy moved out to a ranch-ette in Burnet Texas and subsequently now has access to rattlesnakes.
With all the Hatch peppers around Austin right now, plentiful amounts of Longhorn cheddar and a bunch of hickory raring to go in my smoker I figure I'm set on the fixings.
It sounds like a joke but yes, rattlesnake's flavor is similar to chicken.
Here's my recipe for Smoked Rattlesnake Queso
First let's make a roux to tighten the queso
4 oz butter
4 oz flour
* Heat butter, add flour, stir til roux forms, cook 5 minutes, set aside
Ingredients for queso:
1 freshly killed Texas Rattler dressed out to several edible ounces
8 oz Longhorn Cheddar, grated
6 each Chiles, Hatch, Roasted, Chopped
24 oz Milk, Whole, from a local cow if at all possible
* Shred snake meat to consistency of chopped chicken, make a foil pouch leaving top open, toss the rattler with oil, salt and pepper, place in pouch
* Build fire on one side of smoker, let go to embers, place soaked wood chunks [I like hickory] on fire
* Put rattler pouch on opposite side of fire, open vent directly over rattler meat
* Let smoke for 2 hours, remove
Method Part 2
* Heat milk in heavy saucepan
* Add cheese
* Stir til melted
* Add roux
* Add chopped chiles
* Add rattler
* Stir til consistency is as you like it
* This formula will make a fairly "loose" queso
* If you like it thicker just cook on stove top at medium for 15 minutes and a reduction will occur
Voila. Tex Mex at it's finest. It sounds like a joke but yes, rattlesnake's flavor is similar to chicken
Bon Appetit y'all http://www.scrumptiouschef.com/food/