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

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