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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 5 x ca. 30 g | Vinaigrette (recipe) |
| 4 Esslöffel | Mustar, dijon |
| 3 | cloves garlic minced |
| 4 | thyme sprigs |
| 4 | Parsley Sprigs chopped |
| 1/4 Tasse | olive oil |
| 1/8 Tasse | Vinegar, malt |
| 2 Esslöffel | Seasoning, Cajun |
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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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