Yield: 8 Servings
Measure | Ingredient |
---|---|
5 ounces | Vinaigrette (recipe) |
4 tablespoons | Mustar, dijon |
3 \N | Garlic cloves; minced |
4 \N | Thyme sprigs |
4 \N | Parsley sprigs; chopped |
¼ cup | Oil, olive |
⅛ cup | Vinegar, malt |
2 tablespoons | Seasoning, Cajun |
Desired portion amount of rattlesnake, meat, chicken or seafood Flour for dredging Vegetable oil for deep-frying Cut meat of choice into 1-inch pieces. Mix together remaining ingredients except flour and the vegetable oil, blending well. Cover prepared meat with marinade and marinate, refrigerated, for 1 hour.
Remove meat from marinade and toss in flour, shaking off excess coating. Deep fry in 375^F oil until golden. Serve with lemon and chopped parsley garnish. A cajun-spiced mayonnaise may accompany if desired.
Marinade makes 8 appetizer servings, refrigerate unused amount.
From The Cookie Lady's Files