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