MMMMM----- Recipe via Meal-Master (tm) v8.06
 
       Title: Alligator Stew
  Categories: None
       Yield: 8 Servings
 
    3.00 lb Alligator tenderloin- tail
            -meat wel; l, trimmed and cu
    1.00    Milk
    1.00    Salted cold water
    1.00    Olive oil
   20.00 oz Chicken broth; canned
    1.00 lg Onion; chopped
    5.00 lg Cloves garlic; crushed
    0.50 ts Ground white pepper
    1.00 ts Ground cumin
    1.00 ts Oregano flakes; rubbed
            -between the palms
    7.00 oz Diced green chiles
    1.00 lg Ripe tomato; peeled
    2.00 ts 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 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.
 
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