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Buena Vista Palace Outback Restaurant's Rattlesnake Salad

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Title: Buena Vista Palace Outback Restaurant's Rattlesnake Salad
Categories: Australia, Salads, Game, Appetizers
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

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

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