| 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>
A Message from our Provider:
“No one can ignore Jesus forever”