The other day, a buddy of mine bagged a rattler at his ranch-ette out in Burnet, Texas. It was his first one at his new house and he was right proud.
“How did it taste” was my first question.
“Well, I don’t know. I haven’t eaten any of it yet, I got some out in my jeep if you want it”.
Turns out I would like some fresh killed rattler. I’d like it for a batch of queso I’ve been thinking about making.
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
all Tex Mex recipes here http://www.scrumptiouschef.com/food/Authentic-Tex-Mex-Recipes
Voila. Tex Mex at it’s finest. It sounds like a joke but yes, rattlesnake’s flavor is similar to chickens
Bon Appetit y’all