Palace Outback Restaurant Rattlesnake Appetizer

Desired portion amount of rattlesnake, chicken, seafood or meat

2 tbsps. Cajun Seasoning

5 ozs. Vinaigrette (any recipe)

1/8 cup malt Vinegar

4 tbsps. Dijon Mustard

3 minced cloves of Garlic

1/4 cup of olive Oil

4 sprigs of Thyme

Vegetable oil to fry

Flour (to dredge in)

4 sprigs of Parsley, chopped

1-inch thick pieces. Combine all other ingredients aside from oil and flour then mix everything well together. Coat the prepared slices of meat with the marinade and allow to marinate inside a refrigerator for about 1 hr.

Take out the meat from the marinade and add in the flour then just shake off any excess flour off the meat. Deep fry them up in a 375′ F vegetable oil until they turn golden. Serve them together with parsley and lemons.

Cajun-spiced mayo may also be an accompaniment for the dish if you want.

This recipe makes around 8 servings of appetizers and if there is any marinade left, just refrigerate.