Cajun Alligator Stew
Makes 4-6 Servings
 |
WINE PAIRING | |
|---|---|---|
| Rose Wine | ||
A comforting, home-y alligator stew with peppers, herbs and bourbon.
INGREDIENTS
- 3 lbs Sirloin Alligator Tail Meat
- 1 Onion, chopped
- 1 Red Pepper, cored & chopped
- 1 Yellow Pepper, cored & chopped
- 1 tbsp minced Rosemary
- 1 tbsp minced Thyme
- 1 tsp Honey
- ½ cup Bourbon
- 2 cups Chicken Stock
- 1 tsp Fennel Seeds (we used wild fennel seeds)
- 2 tbsp of Butter
- 2 Bay Leaves
- ¼ tsp Cayenne Pepper
- 1 tbsp chopped Fresh Parsley
- ¼ cup Heavy Cream
- All Purpose Flour
- Salt
DIRECTIONS
1
Cut the alligator into 1” cubes.
2
Mix the flour with some salt. Toss the alligator in the flour mixture to lightly coat.
3
Get an oiled stock pot hot over high heat. Brown some of the gator meat on all sides.
4
Remove the browned alligator meat from the pan, wipe the bottom of the pot, add more oil, and repeat with the remaining gator.
5
Clean the pot out again. Add more oil to the pan along with the 2 tbsp of butter. Saute the onion & peppers.
6
When the onion & peppers start to soften, add the thyme, rosemary, cayenne and fennel seeds.
7
Deglaze the pan with the chicken stock, honey and bourbon.
8
Bring the liquid to a boil, cover the pot and reduce the heat to a simmer.
9
Simmer for about 20 minutes until the alligator is tender.
10
Stir in the heavy cream.
11
Serve in bowls, garnished with the fresh parsley.
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