Title: Palace Outback Restaurant's Rattlesnake Appetizers
Categories: Appetizer
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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