|3 pounds||Alligator tenderloin- tail meat well; trimmed and cubed|
|Salted cold water|
|20 ounces||Chicken broth; canned|
|1 large||Onion; chopped|
|5 larges||Cloves garlic; crushed|
|½ teaspoon||Ground white pepper|
|1 teaspoon||Ground cumin|
|1 teaspoon||Oregano flakes; rubbed between the palms|
|7 ounces||Diced green chiles|
|1 large||Ripe tomato; peeled|
|2 teaspoons||Cajun Seasoning; (optional)|
Trim and cut the alligator into 1 inch cubes. Place in a large pot and cover with the salted water for about 1 to 1½ hours. Remove and drain well. Put it back in the empty pot and cover with the milk. Let it stand for another 1 to ½ 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 ⅓. 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@... (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l.
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