Alligator Recipes

Alligator in Hot Mustard Sauce

1 pound Florida alligator meat

4 eggs, beaten

1 1/2 cups flour seasoned with

1/2 cup melted butter

salt & pepper

Trim all of the fat off the meat and cut it into small medallions. Then tenderize with a meat mallet until very thin. Flour the medallions and submerge them in the beaten eggs. Then quickly sauté them in the butter until light brown on both sides, at which point they are to be drained. Serve with Dijon mustard, lemon wedges and parsley.

Hot Mustard Sauce:

1 cup mayonnaise

1 teaspoon soy sauce

1 tablespoon hot mustard

1 teaspoon lemon juice

Combine ingredients and mix well.

Stewed Alligator

2 onions chopped

1 cup butter

2 cloves garlic, chopped

salt and pepper to taste

4 stalks celery, chopped

1/2 cup green onions, chopped

1 can tomatoes

1/4 cup parsley, minced

1 pound alligator meat, cut in thin strips

Red pepper to taste

Sauté the onions, garlic and celery in the butter until soft, then add tomatoes and let simmer for 20 minutes with the cover on. Add the alligator meat and cook over low heat for about one hour until tender. Add salt, pepper, parsley and red pepper. Serve over cooked rice garnished with green onion.

Gator in Hot Sauce

2 pounds alligator meat, cubed

2 tablespoons Worcestershire sauce

2 cups chopped onions

1/4 teaspoon basil

1/3 cup cooking oil

1 bay leaf

1/2 cup chopped fresh red pepper

6-ounce can sliced mushrooms

1/2 cup chopped celery

1/4 cup chopped shallots

16 ounces can tomato sauce

1/4 cup chopped parsley

16 ounces can tomatoes

1/4 teaspoon oregano

Salt and pepper to taste

Brown the onions in oil, then add the red peppers and celery and sauté till tender. Add tomatoes and sauce, oregano, Worcestershire sauce, basil and bay leaf. Let simmer for 10 minutes and add mushrooms and drained alligator meat. Cover the pan and simmer for about 40 minutes, then add shallots and parsley and cook uncovered for a further 10 minutes. Serve over rice.

Marinate the alligator meat in wine for one hour (optional) before adding the sauce.

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About The Author, David Russo Vmd, Phd
David Russo, VMD, PhD
Veterinary Scientist, Gourmet Lover and Amateur Cook