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Outback Rattlesnake Appetizer
Ingredients
5 ounces Vinaigrette (recipe)
4 tablespoons Mustar -- dijon
3 Garlic cloves -- minced
4 Thyme sprigs
4 Parsley sprigs -- chopped
1/4 cup Oil -- olive
1/8 cup Vinegar -- malt
2 tablespoons Seasoning -- Cajun
Method
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. | 
