Title: Buena vista palace outback restaurant's rattlesnake salad
 Categories: Australia, Salads, Game, Appetizers
      Yield: 8 Servings
 
      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
 
  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
  
  File