Palace Outback Restaurant's Rattlesnake Appetappetizers 5 oz vinaigrette (recipe) 4 tablespoon mustar, dijon 3 garlic cloves; minced 4 thyme sprigs 4 parsley sprigs; chopped 1/4 cup oil, olive 1/8 cup vinegar, malt 2 tablespoon 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 |
