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Recipe Name: Alligator Stew Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
3 Pound(s) Alligator tenderloin- tail
meat well trimmed and
cubed
Milk
Salted cold water
Olive oil
20 Ounce(s) Chicken broth, canned
1 Onion, chopped
5 Cloves garlic, crushed
1/2 Teaspoon(s) Ground white pepper
1 Teaspoon(s) Ground cumin
1 Teaspoon(s) Oregano flakes, rubbed
between the palms
7 Ounce(s) Diced green chiles
1 Ripe tomato, peeled
2 Teaspoon(s) Cajun Seasoning, optional
Directions:
Trim and cut the alligator into 1 inch cubes. Place in a large pot and
cover with the salted water for about 1 to 1 1/2 hours. Remove and
drain well. Put it back in the empty pot and cover with the milk. Let
it stand for another 1 to 1/2 hours. Remove and drain well. In a large
pot over high heat saute the alligator in the olive oil until all the
liquid is gone and the meat is starting to brown lightly. Remove from
the heat and pour off any excess oil. Add the onions and saute until
just crispy tender. Add all the remaining ingredients except the
cornstarch , reduce the heat and simmer covered until the meat is very
tender but not falling apart. About 1 to 2 hours.The liquid should
cook down by about 1/3. Mix the corn starch with a little water or
chicken broth and thicken the sauce if you wish. I don't like it too
thick. Serve 6 to 8. NOTES : Main Course Recipe by: LeRoy Trnavsky
Posted to MasterCook Digest by drleroy@juno.com (LeRoy C Trnavsky) on
Sep 8, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 125
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 36.7mg
Sodium: 280.2mg
Potassium: 244.5mg
Carbohydrates: 3.2g
Fiber: <1g
Sugar: 1.6g
Protein: 15.3g


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