Palace outback restaurant's rattlesnake appetizers

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

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