Tuesday, August 16, 2011

Rec: Lemon-Herb Alligator Stew

1 1/2 lbs Alligator, cut into 1 inch cubes
1/2 leek (white and pale green parts only) thinly sliced
1 1/2 clove garlic, minced or pressed
1/2 tablespoon dried tarragon
1/4 teaspoon grated lemon peel
1/4 teaspoon dried thyme
1/4 teaspoon ground white pepper
1/8 teaspoon dried sage
1/6 cup all purpose flour
3/8 cup dry white wine
1/8 cup lemon juice
1/2 tablespoon cornstarch
1/8 cup whipping cream
tarragon or sage sprigs or chopped parsley
thin lemon slices

In a large crockpot combine leek, garlic, tarragon, lemon
peel, thyme, white pepper and sage. Coat alligator cubes
with flour, then add to crockpot and pour in wine and lemon
juice. Cover and cook on LOW 7 1/2 to 8 hours, until
alligator is very tender when pierced. In a small bowl, mix
cornstarch and cream. Blend into stew. Cover and cook on
HIGH for about 15 more minutes, stirring every 2 to 3
minutes, until sauce thickens. Salt to taste. Garnish
servings with tarragon/sage/parsley and lemon slices.

Serves 4
Refrigerate remainder
Do not over heat leftovers in microwave as alligator will

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