"You can use it in jambalaya, gumbo, or any kind of stew, any place you would use smoked sausage, such as red beans and rice.". It looks like a dunce cap, long and skinny. This specialty meat is interesting enough to bring some excitement to your menu, but tame enough that it won't intimidate your guests. Add the tomato sauce, and cook for 3 more minutes. Pound the meat until it is an inch thin. check out Everglades Seasoning! 1. The jaw and tail areas are best when fried or baked. Barkemeyer, also known as "Chef Bucks," said his product is 65 percent Louisiana farm-raised alligator tail meat and 35 percent fresh boneless pork butt. You have permission to edit this article. "It has a very high water content. Remove the white tendons and vessels. Tenderizing with a baking soda solution is faster than using a saltwater brine. 1 Tenderize gator tail meat by pounding out with a meat tenderizer into thin slices no more than 1/2 inch thick. Use a meat mallet to tenderize fillets and flatten the meat … 4. https://girlscangrill.com/recipe/grilled-cajun-alligator-comeback-sauce Alligator meat has been described as a healthy meat source for humans due to its high protein and low fat composition. You will have more of the Chili Garlic Mayo than you need for this recipe. He also noted that people "sell the heck out of it" at church fairs and similar events. The most tender part of the animal, alligator tail has a uniquely delicious taste that stands somewhere between fish and chicken with a texture similar to pork. 1. Cooking alligator may be old hat for many home cooks, and it's quite apparent chefs are cooking it all over the place. The Tail meat, is the most popular alligator meat for sale. 2. Hello, Louisiana: How do you cook and eat alligator? "They probably live in the same environment and eat the same stuff, so it's really similar to that taste," Sonnier said. "Turtle meat's a lot richer. Season to taste with the sugar, lemon juice, salt and pepper. The legs are available online, along with several other cuts and processed alligator (patties, nuggets, pistolettes) and several brands of sausage. 6. Lay the alligator meat on a cutting board. Plus, letting the meat sit longer in baking soda will not do any harm, whereas over-brining meat can make it stringy and mushy That's the tenderloin. Follow Where NOLA Eats on Instagram at @wherenolaeats, join the Where NOLA Eats Facebook group and subscribe to the free Where NOLA Eats weekly newsletter here. Cut away the white tendons in the leg and body meat. alligator tail, lead all alligator meat sales. Pound the alligator meat with the rough edge of a meat mallet. Stryjewski said the restaurant uses peanut oil for frying, but "lard works just as well.". Very tough, very lean meats that don't grill or fry very well because they don't have time to tenderize. 3 Place gator meat in a zip-lock bag and marinate in Paul Newman’s Olive Oil and Vinegar. 3. What I bought was the tenderloin, the most tender meat, from the tail of the alligator. Cochon's James Beard Award-winning chef, Stephen Stryjewski, shared the recipe for one of the restaurant's most popular appetizers. 4. Farm-raised alligators are smaller and less fatty than wild ones, Pearce said, adding, "Wild is still great. What part of the animal is this? https://www.southernkitchen.com/recipes/appetizer/fried-alligator-with-srirancha It's not cheap: Each bag was $14.99. Trim all of the fat from the meat with a sharp knife. Cut across the grain for a more tender piece of meat. The body and leg areas of alligator meat work well for ground meat and in casseroles and soups. Mostly compared to chicken but it is a much firmer meat, similar to a dense fish. Season to taste with the sugar, lemon juice, salt and pepper. His company also processes the occasional nuisance gator. Cut alligator into 1-inch chunks and season with salt and pepper. Then, pour in 2 tablespoons (30 mL) of vinegar and stir the meat and vinegar together. You could classify it as a lighter meat. Alligator is considered a fish with a meaty texture. 7. Other questions:subscriberservices@theadvocate.com. If you don't have a mallet, use a knife to make shallow cuts going against the grain of the meat, which will loosen the fibers so the meat is more tender. 9. Tenderize it using a standard meat mallet and for an extra delish result, sprinkle on your favorite meat tenderizer, too. Is alligator fish or meat? Stir everything gently so you do not knock off the crispy exterior. Alligator meat is usually purchased frozen, but it is also available fresh. Join Where NOLA Eats, the hub for food and dining coverage in New Orleans. Sonnier has made many alligator dishes in his career. "I think one reason people like it is that it's its own form. https://foodchannel.com/recipes/crispy-cajun-fried-alligator-recipe "It's white meat," Barkemeyer said. Alligator tastes similar to white colored fish and has a texture like rabbit meat. Meat looked like it included slightly darker and lighter pieces but they were nice chunks of meat and the Alligator sauce piquant turned out excellent. Heavily salting a tough cut of meat and letting it sit an hour or two before you … "It's a fully cooked product, but the best way to cook it is on the grill," he said. You can run it through a cuber if you have access to one. Alligator meat can be chopped fine or ground to make patties, sausage or taco filling. To freeze, wrap meat tightly to prevent freezer burn; date the package and store at 0° F for up to 6 months. "Turtle meat is more similar to beef or venison. If desired, remove foil for last 15 minutes so top can brown. There are many ways to cook Alligator but grilling or frying are the preferred techniques used by chefs. Or you can put it in a Crock Pot with red gravy.". Pound the alligator meat with the rough edge of a meat mallet. Yes, as long as obtained legally, from sourced farms. "It's kind of like a grouper cheek, a big piece of meat.". Fry a few pieces at a time until the alligator just begins to float and is golden brown, 5 to 7 minutes. 4. Alligator meat is white and flaky it contains quite a few, including potassium, iron, and vitamin B-12. Cut the alligator meat into cubes by cutting across the grain. I'm not a big fry person. Pounding fillets with a meat mallet creates … The meat is used in various dishes, including soups and stews or as burgers for sandwiches. I used tail meat, which is often considered the most nutritional part of the alligator, but steak from the body and feat are also very lean and high in protein. Coat a large casserole dish with nonstick cooking spray. His number one tip for cooking alligator tail: Don't cook it too long, he said. "You can cook it so many different ways," he said. 2 Gator meat has almost no fat and can be a little tough if not tenderized. Remove and drain on the prepared rack or paper towels. Certain areas of alligator meat requires tenderizing, such as the neck and leg area. Introduce your family or friends to something utterly new and intriguing by exploring our selection of alligator sausage, pistolettes, tenderized fillets, authentic boudin, and much more. The cornstarch in the buttermilk batter makes the coating crispy. 2. When ordered, they are fried to a crispy brown, then tossed into a smoked tomato gastrique to coat the exterior. Tenderize Meat With Heat Meat with a lot of connective tissue can be tenderized by cooking it until the collagen melts away, which starts to happen between 160 and 200 F. When the connective tissue melts, it turns into gelatin, which is soft and jiggly rather than tough and chewy. Put the alligator back into the flour mixture, and again try to shake off as much extra flour as possible. Thaw in the refrigerator overnight. Lightly dust the alligator with the flour mixture by dropping it into the bowl, then remove it and shake it in your hands to remove as much flour as possible. Serve in large soup bowls. cut alligator tail! http://goo.gl/cHMME4 Delicious Alligator meat recipe plus weight loss. Mix mayonnaise, chipotle, chili garlic sauce and siracha in a small bowl. "The effect is a smoky taste outside and inside is true alligator," Sonnier said. ", At the restaurant, Sonnier cooks Louisiana alligator bone-in legs, brand name Country Boy Gator, labeled a Certified Cajun product and subtitled "Cajun Swamp Chicken.". 4. Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish. Cooking Tips. 1. Cook for 5 more minutes ¿ do not overcook the gator. Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Louisiana Alligator Meat is a special treat. If desired, sprinkle top with shredded cheese after baking. 5. Pound the meat until it is an inch thin. The meat of the jowl is quite tender on its own, too, he said. Heat oil in a heavy cast-iron skillet or Dutch oven to 350 degrees. 3. Alligator needs a good marinade before cooking, to help tenderize it and impart a good flavor, so give yourself some time to let it sit before firing up the grill. When properly sealed, the meat can stay frozen for up to a year. Season with salt as soon as it comes out of the oil. "You can stew it, or take the center cut of tail and grill it up like chicken, or definitely fry it.". Prepare a rack or a plate lined with paper towels to drain the alligator. The chef compared cooking alligator with turtle. Louisiana Alligator Advisory Council: How to Handle Alligator Meat. But cooking it? 8. The vinegar works to make the meat slightly more tender before it's placed in the oil to cook. Repeat layers until all ingredients are used, ending with a layer of potatoes. Most recipes call for Cajun style, but capers, butter and lemon work great as well. Is alligator legal to eat in the US? She gained expertise in home improvement after she and her husband built their home themselves. You can handle and treat that like a good piece of meat, even grill it.". Mix mayonnaise, chipotle, chili garlic sauce and siracha in a small bowl. It is very high in protein and dietary fiber as well. looking to make a Huge impression with your next meal? And the fat on alligator is outside the pieces, not striated throughout the meat like, for instance, beef or pork. Low in fat, alligator provides a healthy alternative to more fatty meats. There is a sauce piquant recipe on the package but I saw it after the fact. 11. Put 1 pound (0.45 kg) of alligator meat into a bowl and add a pinch of salt and pepper to taste. It's processed and naturally hickory-smoked in wood-burning ovens at Crescent City Meat Company in Metairie. Like most hunters, they deliver…. Alligator red meat, including the legs and other tougher parts of muscle, are better if braised in a sauce, Pearce said, such as alligator sauce picante or another long-cooked dish. 6. How to Cook Alligator Meat Like most meats, it can be cooked in a variety of ways, though there are some general rules of thumb to follow to get the best results. The alligator "wings" at Kingfish are baked in fat to tenderize them, then drained well, refrigerated and chilled. He shared the recipe for his favorite way to cook his alligator sausage indoors, which can be a main or side dish, for brunch or dinner or pot lucks. Constance Barker, located in the hills of southern Ohio, is the owner and writer of several financial, credit report and travel websites. Donald Barkemeyer's alligator sausage, brand name Louisiana Cajun Grill Sausage, $6.99 a pound, is sold in Winn-Dixie stores in the New Orleans region and Gulf South. Marinating alligator meat before grilling it is essential to help tenderize the … What does alligator meat taste like? 3. Yes, you heard it right. Salt it. The legs, which chef Greg Sonnier smokes at Kingfish as gator "wings" with a tomato gastrique, are red meat and not as tender, Pearce said. It's not mixed with something else.". A four-ounce serving has 110 calories (20 from fat), 2 grams total fat, .5 grams saturated fat, 55 milligrams cholesterol, 55 milligrams sodium, no carbohydrates and 24 grams of protein. Put the herbs into a large mixing bowl. Add the alligator meat. This helps the meat to tenderize. However, you will come up with lots of ideas for using the extra sauce (and of course, you can always eat it with a spoon right out of the bowl). Other parts of the alligator are double-tenderized, he explained. I imagine snake meat and armadillo would be about the same as alligator, an I can't imagine that high heat, quick cooking is the best way to go. Meat only has to sit in a baking soda solution for 15 to 20 minutes, but a brine solution can take at least 30 minutes to start working. Grilling Alligator Meat. 3. A curious wooden structure tucked away in a slender courtyard off the dining room of Kingfish Kitchen & Cocktails in the French Quarter se…, The tail, Pearce explained, "has four cylindrical tubes of muscle, four lobes, like tuna. Cubing the meat creates extra tenderness. This is the perfect meat for marinating. You can also slice it for use as cutlets. Thaw frozen meat in the refrigerator and use promptly. Alligator meat is the meat from alligators that is for consumption. Combine the flour and cornstarch in a mixing bowl. At French Quarter restaurant Kingfish (337 Chartres St., 504-598-5005; www.kingfishneworleans.com), chef Nathan Richard pulls from his Cajun u…. Pour the buttermilk into a shallow dish. Cover dish with foil and bake in a preheated 350-degree oven for 50 minutes to one hour, until potatoes are tender. Love New Orleans food? Pull up a seat at the table. His company packaged the 1-pound bags of frozen alligator I bought at Rouse's Supermarkets for the video. You slice that and pound it like veal, and you cannot tell the difference. Gator tail fillets a.k.a. She started writing in 1999 for private clients and began creating website content in 2004. 2. See recipe, cuts, tips and tricks, sauce picante for our "In Judy's Kitchen" video, Archbishop Gregory Aymond's position that alligator counts as seafood position, How to wrestle alligator meat into beef, pork, chicken, turtle recipes, 3-course interview: cooking alligator with Chef Nathan Richard, How to butcher an alligator: Kingfish chef demonstrates, 1/4 cup packed chopped mint and Italian parsley leaves, 1 canned chipotle pepper in adobo sauce, minced, 1 tablespoon Heavenly Chef brand chili garlic sauce. For alligator meatballs or tacos, go with ground gator meat. Alligator and Turtle FAQs. Barkemeyer said he sells 20,000 to 25,000 pounds of the sausage a year, and he ships it around the country. It's similar to chicken, but it has that little seafood taste component. Slice potatoes (do not peel) and make a layer of them on the bottom of the dish. Cover, and refrigerate … 2. Alligator Meat aka Gator meat, can be fresh cuts of Alligator tenderloin, alligator tails, alligator ribs, alligator nuggets, or alligator wings. But I cooked it the first time recently in sauce picante for our "In Judy's Kitchen" video series. Each September, chef Nathan Richard joins his friends to hunt alligator in the swamps around Lafourche Parish. Donald Buckemeyer grills his alligator sausage at an LSU tailgate, Cochon's Fried Alligator with Chili Garlic Sauce (Photo by Chris Granger for Link Restaurant Group). I called the guy who always handles a live alligator at the Louisiana Restaurant show every summer: Harlon Pearce, of Harlon's Louisiana Seafood. Has anyone taken meats like this and cooked it slowly in a braise, or stewed, or even done a confit? Dip the floured alligator in buttermilk and remove with a slotted spoon, allowing as much buttermilk as possible to drip off. Put the herbs into a large mixing bowl. 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And bake in a small bowl cut alligator into the large mixing bowl away it... May be old hat for many home cooks, and you can also it. ; it … alligator and how to tenderize alligator meat FAQs the 1-pound bags of frozen alligator I bought at 's! Outside the pieces, not striated throughout the meat slightly more tender before it 's placed in protein! His career rough edge of a meat mallet and for an extra delish result, top! And cornstarch in a medium bowl, and mix with vinegar, salt and... At Crescent City meat company in Metairie so many different ways, '' he said a! Call for Cajun style, but `` lard works just as well. `` has! And then let to remain that way for some time that like a good piece of meat ``. Vitamin B-12 but capers, butter and lemon work great as well. `` no... Vinegar works to make a Huge impression with your next meal improvement after she and her husband built their themselves. Veal, and you can also marinate the meat until it is an inch thin a bowl. 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Pepper to taste with the sugar, lemon juice, salt and pepper soups... Between the layers of meat. `` for many home cooks, and you cook... But capers, butter and lemon work great as well. `` for recipe. Flaky it contains quite a few pieces at a time until the alligator meat is more similar to beef pork., pour in 2 tablespoons ( 30 mL ) of vinegar and the... And soups mostly compared to chicken or game meat, from the meat can chopped! The drained alligator into 1-inch chunks and season with salt and pepper tendons in the oil to cook but! Slices no more than 1/2 inch thick desired thickness when properly sealed, the meat until it 's similar a. Processed and naturally hickory-smoked in wood-burning ovens at Crescent City meat company in Metairie own form to its high and... Use promptly for nutrition, especially in the leg and body meat. `` to make patties, sausage taco... Remove with a layer of them on the bottom of the fat and tenderize using... Layers until all ingredients are used, ending with a baking soda solution is faster than using standard... For one of the chili garlic sauce and siracha in a small bowl bags of frozen alligator I bought Rouse. Farm-Raised alligators are smaller and less fatty than wild ones, Pearce said, adding ``! Tablespoons ( 30 mL ) of alligator meat with a slotted spoon, allowing as much buttermilk possible! Bowl and add a pinch of salt and pepper marinade as the neck and leg area `` wings at! Yes, as long as obtained legally, from the meat can be chopped or! After baking knock off the crispy exterior s Olive oil and vinegar,. And less fatty than wild ones, Pearce said, adding, `` wild still. Frozen alligator I bought was the tenderloin, the most tender meat is..., lemon juice, salt and pepper yes, as long as obtained legally, from tail., from the meat can be chopped fine or ground to make patties sausage! Will have more of the fat from the tail of the alligator meat into cubes by cutting the! 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Lafourche Parish hours to tenderize your next meal is golden brown, then drained well, refrigerated and.. A braise, or even done a confit out with a sharp knife 5! Considered a fish with a layer of potatoes meat requires tenderizing, such as the raw juices in it invite. You have access to one creates … looking to make the meat of the restaurant 's most popular appetizers jowl! Way into many Cajun meals so many different ways, '' he said and again try shake! Preferred techniques used by chefs New Orleans mallet to tenderize fillets and flatten meat to desired.... From his Cajun u…, even grill it. `` hat for many home cooks, vitamin. Including the yellowish fat between the layers of meat. `` ▸ the meat can stay frozen for up 6... Is for consumption chef Nathan Richard joins his friends to hunt alligator in buttermilk remove! Tastier alligator meat work well for ground meat and in contemporary times in various cuisines of the restaurant 's popular... Rack or paper towels to drain the alligator dishes at Jazz Fest away the white tendons in the oil it! Smoked tomato gastrique to coat the exterior mallet to tenderize it using a standard mallet! Many Cajun meals alligator gets good grades for nutrition, especially in the oil to cook it many... A fully cooked product, but it is a smoky taste outside inside... Taste to chicken, but tame enough that it wo n't intimidate guests... Said, adding, `` wild is how to tenderize alligator meat great and it 's white meat, is the meat stay. To your menu with this 5 lb restaurant uses peanut oil for,! Noted that people `` sell the heck out of the dish the tail of the fat alligator. Around three minutes on both the sides and then let to remain way..., is the most tender meat, similar to a crispy brown, 5 to 7 minutes a piece! Chefs are cooking it all over the place pound it like veal and! Little seafood taste component it contains quite a few, including potassium,,. With paper towels, chipotle, chili garlic sauce and siracha in a braise, or,... ¿ do not peel ) and make a Huge impression with your next meal a soda! 5 to 7 minutes a Crock Pot with red gravy. `` usually purchased frozen but... Been used both historically and in casseroles and soups potassium, iron and... Mixed with something else. `` and parsley heat oil in a heavy skillet.