Palace Outback Restaurant's Rattlesnake Appetizers

Recipe Ingredients

5 oz	142g	Vinaigrette - (recipe)
4 tablespoons	60ml	Mustard - Dijon
3		Garlic cloves - minced
4		Thyme sprigs
4		Parsley sprigs - chopped
1/4 cup	59ml	Oil - olive
1/8 cup	29ml	Vinegar - malt
2 tablespoons	30ml	Seasoning - Cajun

Recipe Instructions

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 375F 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.

Source:
Sally Hammond

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.