Buena Vista Palace Outback Restaurants Rattlesnake Salad

8 Servings

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Buena Vista Palace Outback Restaurants Rattlesnake Salad Ingredients

5 oz Vinaigrette (recipe)	4 Parsley sprigs; chopped
4 tb Mustar, dijon	1/4 c Oil, olive
3 Garlic cloves; minced	1/8 c Vinegar, malt
4 Thyme sprigs	2 tb Seasoning, Cajun

Instructions for Buena Vista Palace Outback Restaurants Rattlesnake Salad

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

Main Ingredient: SaladCuisine: Uncategorized