Side Pannel
Buena Vista Palace Outback Restaurant's Rattlesnake Salad
Buena Vista Palace Outback Restaurant's Rattlesnake Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Salads
Ingredients List
- 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
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 Lady's Files
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
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