RS Bisque
2 tablespoons butter.
2 tablespoons all purpose flour.
1/2 teaspoon salt.
1/4 teaspoon white pepper.
1 teaspoon chicken bouillon granules.
2 tablespoons finely chopped white onion.
1 1/2 cups half and half.
1/4 cup white wine or Chardonnay.
2 or 3 chopped green onion.
1 pound rattlesnake, shredded or chopped.
It works really well with 1/2 pound of peeled and deveined medium shrimp plus 1/2 pound pre-cooked crab meat.
You can use the green onion as a garnish or cook it in.
In a sauce pan or pot, melt the butter on low heat and sauté the onions. Stir in the flour, salt white pepper, and chicken bouillon granules.
Blend in 3/4 cup of half and half.
Mix in the rattlesnake and the green onions.
Turn up the heat to medium and stir continuously until the mixture thickens.
Blend in the remaining 3/4 cup of half and half and the wine and stir to your desired consistency. At this point, you can add milk and more half and half if you want.
Cooking time is 15-20 minutes. Prepping the snake is what takes the time-getting it down to nothing but white meat.
Ursusguy loves it..
(if he doesn't already ). He and his pops are great people! Salt of the earth! Shoutout to the best TPWD agent in the state.