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Buena vista palace outback restaurant's rattl

Yield: 8 Servings

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

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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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More