lemon-herb alligator stew
serves 8 
 
 
2-1/2 to 3 lb.  alligator, cut into 1 inch cubes
1   leek (white and pale green parts only), thinly sliced
3 clove  garlic, minced or pressed
1 Tbsp  dried tarragon
1/2 tsp  grated lemon peel
1/2 tsp  dried thyme
1/2 tsp  ground white pepper
1/4 tsp  dried sage
1/3 cup  all-purpose flour
3/4 cup  dry white wine
1/4 cup  lemon juice
1 Tbsp  cornstarch
1/4 cup  whipping cream
  salt
  tarragon or sage springs; or chopped parsley
  thin lemon slices
 
 
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 1/2 to 8 hours). 
 
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. 
 
garnish servings with tarragon springs and lemon slices. 
 
 
 
 
(ID: 73935) Mirror: rec.food.recipes: Fri, Jun 24, 2005


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