Recipe - Buena Vista Palace Outback Restaurants Rattlesnake Salad

5 ounce Vinaigrette (recipe)
4 tablespoon Mustar, dijon
3 Garlic cloves; minced
4 Thyme sprigs
4 Parsley sprigs; chopped
One fourth cup Oil, olive
1/8 cup Vinegar, malt
2 tablespoon Seasoning, Cajun

Desired portion amount of rattlesnake, meat, chicken or seafood Flour for
dredging Vegetable oil for deepfrying

Cut meat of choice into 1inch 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 cajunspiced
mayonnaise may accompany if desired.

Marinade makes 8 appetizer servings, refrigerate unused amount.

From The Cookie Lady's Files

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