Alligator Meat Recipes | Exotic Meats USA

Your one stop shop for exotic meats.
We ship to all 50 states.

Product Search

Pheasant (Whole)

Regular Price : ~~22.50~~

Sale Price : 21.25

Recipes

Alligator Recipes

Alligator in Sauce Piquant
Serves 4 to 6

Ingredients:

2 pounds cubed Alligator meat, from the tail
1/3 cup cooking oil
2 cups chopped onions
½ cup chopped celery
½ cup chopped green or red bell pepper
2 8-ounce cans tomato sauce
1 10-ounce can Rotel tomatoes (tomatoes and green chilies)
2 tablespoons Worcestershire sauce
¼ teaspoons dried basil
1 bay leaf
¼ teaspoons dried oregano
¼ cup chopped shallots
¼ cup chopped parsley

Directions:

Sauté onions in oil until golden brown, stirring often. Add celery and bell pepper and sauté until tender. Add tomato sauce, Rotel tomatoes, Worcestershire sauce, basil, bay leaf, and oregano. Simmer for 10 minutes.
Add alligator meat, cover, and cook for 40. Add shallots and parsley and cook uncovered for 10 minutes.
Remove bay leaf.

Serve over rice.

Thanks to: Louisiana Seafood Promotion and Marketing Board.

Blackened Alligator Steaks
Serves 4

Ingredients:

4 Alligator steaks, from the tail (about 6 ounces each)
3 tablespoons butter, melted

Seasonings

1 teaspoon salt
1 tablespoon paprika
1 teaspoon ground cayenne pepper
½ teaspoon freshly ground black pepper
½ teaspoon freshly ground white pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried chives
1 teaspoon garlic powder

Directions:

1. Mix seasonings in a bowl. Pour onto a plate.
2. Brush steaks with 2 tablespoons melted butter. Dip both sides of each steak into season mix.
3. Place a dry, heavy cast iron skillet over high heat for 5 to 7 minutes. Place steak in pan and sear for 2 minutes; turn, brush with remaining 1 tablespoon butter, and cook for 1 to 2 minutes. (With thicker steaks, it may be necessary to finish in a moderate over for 4 to 5 minutes.)

Thanks to: Fresh from Florida Cookbook

Alligator and Sausage Jambalaya
Serves 4 to 6

Ingredients:

1 pound alligator fillet, cut in small pieces
1 pound smoked or hot sausage, sliced pieces
3 tablespoons oil
2/3 cup chopped bell peppers
2 cloves garlic, crushed
¼ cup chopped celery
2 16 oz. Cans tomatoes
2 cups chicken stock
1 cup chopped green onion
1-1/2 teaspoons dried thyme
2 bay leaves
2 teaspoons oregano
salt to taste
½ teaspoons each red pepper, black pepper, and garlic powder
2 cup uncooked rice

Directions:

1. In a 4 quart heavy pot, sauté bell pepper, garlic, parsley and celery. Chop tomatoes and reserve liquid. Add tomatoes, tomato liquid, stock, and green onion to pot. Stir in thyme, bay leaves, oregano, salt, red pepper, black pepper, and garlic powder.
2. Add rice, sausage, and alligator. Cook covered until liquid is absorbed, about 20 minutes.
3. Transfer to a baking dish and bake in oven at 350ºF for 25 minutes. Remove bay leaves and serve.

Sweet and Sour Alligator
Serves 6

Ingredients:

1 ½ pounds alligator tail meat, cut in ¾-inch cubes
2 eggs, beaten
¼ cup plus 2 tablespoons all purpose flour
2 tablespoons milk
1 teaspoon salt
4 cups vegetable oil for deep-frying
1 cup pineapple juice
1/3 cup firmly packed brown sugar
3 tablespoons cornstarch
1 8 ounce can tomato sauce
1/3 cup cider vinegar
1/3 cup light corn syrup
½ teaspoon garlic salt
¼ teaspoon black pepper
1 8-ounce can unsweetened pineapple chunks, drained
1 medium bell pepper, cut into 1-inch squares
2 celery stalks, sliced thinly
½ medium onion, thinly sliced
hot cooked rice

Directions:

1. Combine eggs, flour, milk and salt; mix well. Add alligator cubes, stirring to coat.
2. In a 2-quart deep fryer, heat vegetable oil to 350ºF. Deep fry alligator, a few pieces at a time, until golden brown. Drain well.
3. In a 4-quart saucepan, combine pineapple juice, brown sugar, cornstarch, tomato sauce, vinegar, corn syrup, garlic salt and black pepper. Stir well. Cook over medium heat, stirring constantly, until thickened. Stir in alligator chunks, pineapple, bell pepper, celery and onion. Cover and simmer 10 minutes.
4. Serve over hot cooked rice.

Lemon-Herb Alligator Stew
serves 8
Ingredients:

2 ½ to 3 pounds alligator, cut into 1 inch cubes
1 leek (white and pale green parts only), thinly sliced
3 cloves garlic, minced or pressed
1 tablespoon dried tarragon
½ teaspoon grated lemon peel
½ teaspoon dried thyme
½ teaspoon ground white pepper
¼ teaspoon dried sage
1/3 cup all-purpose flour
¾ cup dry white wine
¼ cup lemon juice
1 tablespoon cornstarch
¼ cup whipping cream
salt
tarragon or sage springs; or chopped parsley
thin lemon slices

Directions:

1. In a 3-quart or larger electric slow cooker, combine leek, garlic, tarragon, lemon peel, thyme, white pepper, and sage. Coat alligator cubes with flour, then add to cooker and pour in wine and lemon juice. Cover and cook at low setting until alligator is very tender when pierced (7 ½ to 8 hours).
2. In a small bowl, mix cornstarch and cream; blend into stew. Increase cooker heat setting to high; cover and cook, stirring 2 to 3 minutes, until sauce is thickened (about 15 more minutes). Season to taste with salt.
3. Garnish servings with tarragon springs and lemon slices.

Alligator Scallopini
serves 4
Ingredients:

1 pound alligator tail meat, thinly sliced
salt and freshly ground black pepper
¼ cup olive oil

sauce:
3 tablespoons slivered shallots
3 tablespoons white wine vinegar
½ cup chicken stock
2 teaspoons chopped anchovy fillet
1-1/2 tablespoons finely chopped cornichon (French style sour pickle)
1 tablespoon drained capers
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
3 tablespoons minced fresh parsley

Directions:

1. Gently pound alligator slices so that they are of even thickness. Season well with salt and pepper.
2. In a saute pan, heat oil and saute alligator slices over moderately high heat, in batches if necessary. Remove to a serving platter and keep warm.
3. Add remaining ingredients for sauce to pan and quickly reduce over high heat.
4. Pour sauce over alligator and serve.

Alligator Tail Steak Sirloin

Buffalo T-Bone Steaks

Kangaroo Loin Fillet

Elk Medallion Fillets

Antelope Boneless Shoulder Roast

Kobe Ground Beef (Wagyu) Patties