Happy Cooking!
After 20 years of protection, the alligator has made a remarkable comeback and alligator meat is available again. Most people only use the tail, but the other meat is good, too. The best tail meat will come from a 4 - 5 foot gator. A 3-footer wouldn't be big enough to feed the camp, 6-10 footers tend to put up a bit of a fight, and over 10 foot he's probably tough and you'll want to grind the meat up.
Many prepare alligator sub sandwiches made with tender fried alligator tail
meat on a bed of lettuce with sliced tomatoes.
meat on a bed of lettuce with sliced tomatoes.
Good Marinade For Alligator Tail:
In a large bowl or pot (big enough to soak a good portion of meat in) mix together:
1 beer
1-2 cups of milk
Louisiana Hot Sauce - To Taste
In a large bowl or pot (big enough to soak a good portion of meat in) mix together:
1 beer
1-2 cups of milk
Louisiana Hot Sauce - To Taste
Put the nuggets in the liquid and set in the refrigerator or ice chest to soak for at least 1/4 hour.
Stewed Alligator In Creole Sauce
2 tb Olive oil
1 c Chopped onions
1/2 c Chopped celery
1/2 c Chopped bell peppers
2 tb Minced garlic
3 c Peeled; seeded, chopped tomatoes (preferably ripe plum tomatoes)
1/4 c Chopped fresh basil
2 tb Chopped fresh oregano
2 ts Chopped fresh thyme
Salt; to taste
Cayenne pepper; to taste
Freshly-ground black pepper; to taste
2 ts Worcestershire sauce
3 c Chicken stock
1 1/2 c Chopped green onions
1 lb Alligator; cut into 1" pieces
8 tb Butter; at room temperature
1 Crusty loaf of French bread
2 tb Finely-chopped parsley
In a saucepan, heat the olive oil. When the oil is hot, saute the onions, celery, and peppers for 1 minute. Add the garlic and continue sauteing for 1 minute. Stir in the tomatoes, basil, oregano, and thyme. Season with salt, cayenne and black pepper. Add the Worcestershire sauce and chicken stock. Bring the liquid up to a boil. Add the green onions and alligator, cover. Simmer the mixture for 12 minutes. Remove the sauce from the heat and swirl in the butter. Spoon the stew in a shallow bowl. Garnish with parsley. Serve with the crusty bread. This recipe yields 4 appetizer servings.
Grilled Cajun Style Gator Tail 4 To 6 Lbs Gator Tail Lemon wedges Seasoning Mix: 12 T Paprika 6 T Garlic powder 3 T Salt 3 T White pepper 3 T Oregano, crushed 3 T Black pepper 2 1/2 T Thyme 1 T Cayenne pepper To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. Mixture may be stored for up to 3 months. When ready to cook, cut gator tail meat into 1/2" cubes. Roll each cube in 1 tablespoon of the mixture. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges. The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail. |
Alligator Pizza 1 Italian bread shell (boboli) 7 1/2 oz Prepared pizza sauce 1/2 ts Creole seasoning 1 c Alligator meat; chop 1/4 c Bell pepper; chop 3 tb Onion; chop 1 tb Green onion; chop 2 c Cheddar/Jack cheese; shred 1 tb Garlic and herb seasoning Preheat oven to 450~. Place bread shell on ungreased cookie sheet. Spread sauce evenly over bread shell. In a small bowl, pour Creole seasoning over alligator meat and mix well. In a medium skillet, saute seasoned alligator meat, bell pepper, onion and green onions until veggies are tender. Spoon meat mixture over pizza sauce, top with cheese and garlic and herb seasoning. Bake 8 to 10 minutes or until crust is crisp and cheese begins to brown. |
Alligator Chili 1 lb Alligator meat, diced 2 tb Vegetable oil 1 lg Onion, diced 1 lg Bell pepper, diced 1 cl Garlic, minced 16 oz Can pinto beans 10 oz Can tomatoes & chilies, blended 6 oz Can tomato paste Salt & pepper to taste 1 ts Cumin 1 Diced jalapeno pepper 1 c Dark red wine In a Dutch oven - boil diced meat in water seasoned with salt and pepper for 20 minutes. Then drain and set aside. In the same dutch oven, add oil, onion, bell pepper and garlic and saute until onions are tender. Add pinto beans, tomatoes, stomato paste, salt, pepper, cumin and jalapeno. Cook on medium-low heat 40 minutes - then add the alligator meat. Cook on low heat for 3 hours. Add the wine during the last 30 minutes of cooking time. Makes about 6 servings. |
Cajun Gator with Green Peppercorn Sauce Alligator; (or any meat or seafood) Cajun Seasoning: 1 tb Black pepper 1 tb White pepper 1 tb Cayenne pepper 1 tb Granulated garlic 1 tb Salt 1/2 tb Thyme 1/2 tb Rosemary 1/2 tb Crushed red pepper 1 tb Flour Butter or oil; (for frying) Brandy Green peppercorns Heavy cream Season gator (to your taste). Melt butter in heavy skillet over medium heat. Turn heat to high, place gator in skillet and saute until moisture comes to the top of the gator. Turn gator over and continue to saute for another minute. Add brandy and flambe. Add peppercorns and heavy cream, continue to cook until cream thickens. |
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