buena vista palace outback restaurant's rattlesnake salad
- Categories
- appetizers
- salads
- game
- australian
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 5 ounces | vinaigrette (recipe) |
| 4 tablespoons | mustar, dijon |
| 3 | garlic cloves; minced |
| 4 | thyme sprigs |
| 4 | 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.
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