Palace Outback Restaurant'S Rattlesnake Appetizer

5 ounces Vinaigrette (recipe)
4 tablespoons Mustar dijon
3 Garlic cloves minced
4 Thyme sprigs
4 Parsley sprigs chopped
1/4 cup Oil olive
1/8 cup Vinegar malt
2 tablespoons 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.