Buena vista palace outback restaurant's rattl
Yield: 8 Servings
Ingredients:
- 5 oz Vinaigrette (recipe)
- 4 tb Mustar dijon
- 3 Garlic cloves; minced
- 4 Thyme sprigs
- 4 Parsley sprigs; chopped
- 1/4 c Oil olive
- 1/8 c Vinegar malt
- 2 tb Seasoning
Instructions:
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
