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    Lemon-Herb Alligator Stew

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    serves 8

    List of Ingredients

    2 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
    teaspoon grated lemon peel
    teaspoon dried thyme
    teaspoon ground white pepper
    teaspoon dried sage
    1/3 cup all-purpose flour
    cup dry white wine
    cup lemon juice
    1 tablespoon cornstarch
    cup whipping cream
    tarragon or sage springs; or chopped parsley
    thin lemon slices


    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 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.




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