Buena Vista Palace Outback Restaurants Rattl Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
5 ounce: Vinaigrette, recipe
4 tbsp: Mustar, dijon
3: Garlic cloves, minced
4: Thyme sprigs,
4: Parsley sprigs, chopped
1/4 cup: Oil, olive
1/8 cup: Vinegar, malt
2 tbsp: Seasoning, Cajun
Directions:
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
Source from luhu.jp
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
Source from luhu.jp