Buena Vista Palace Outback Restaurant's Rattlesnake Salad

Title:
Buena Vista Palace Outback Restaurant's Rattlesnake Salad

Yield:
8 Servings

Categories:
Australia,
Salads,
Game,
Appetizers




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, 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip