Behind the Recipes
Lemon-Herb Alligator Stew by Fossil Farms
Makes 8 servings
INGREDIENTS:
2 1/2 to 3 lbs. of alligator, cut into 1-inch cubes
1 leek thinly-sliced (white and pale green parts only)
3 cloves garlic, minced or pressed
1 tbsp. dried tarragon
1/2 tsp. grated lemon peel
1/2 tsp. dried thyme
1/2 tsp. ground white pepper
1/4 tsp. dried sage
1/3 cup all purpose flour
3/4 cup dry white wine
1/4 cup lemon juice
1 tbsp. cornstarch
1/4 cup whipping cream
salt
Additional: Tarragon or sage sprigs, chopped parsley and thin slices of lemon
PREPARATION:
1. In a 3-quart or larger electric slow cooker, combine leek, garlic, tarragon, lemon peel, thyme, white pepper, and sage.
2. Coat alligator cubes with flour, then add to cooker. Pour in wine and lemon juice. Cover and cook at low setting until alligator is very tender when pierced, 7-8 hours.
3. In a small bowl, mix cornstarch and cream; blend into stew. Increase cooker heat setting to high; cover and cook, stir 2 or 3 times, until sauce thickens (about 15 minutes). Season to taste with salt.
3. Garnish servings with tarragon sprigs and lemon slices.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
