*  Exported from  MasterCook  *
 
                           Alligator Stew 3/16/97
 
 Recipe By     : LeRoy Trnavsky
 Serving Size  : 8    Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        Alligator tenderloin- tail meat well -- trimmed
                         and cubed
                         milk
                         salted cold water
                         olive oil
   20      ounces        chicken broth -- canned
    1      large         onion -- chopped
    5      large   clov  garlic -- crushed
      1/2  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 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.
 
 By DrLeroy Trnavsky on Sep 8, 1998.
 
 
 
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 NOTES : Main Course

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