Palace outback restaurant's rattlesnake appetizers
8 servings
Ingredients
| Quantity | 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 |
Directions
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