Yield: 8 servings
|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
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