| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cajun | Appetizers | 8 | Servings | |
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 |
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 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 Posted to MM-Recipes Digest V3 #276 Date: Wed, 9 Oct 1996 09:24:33 +0100 From: "femorgan" <femorgan@iol.ie>
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