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Louisiana Sweet and Sour Alligator

 
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Old CooT
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Joined: 09 Aug 2006
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Location: Pearl River, Louisiana

PostPosted: Tue Aug 22, 2006 9:25 am    Post subject: Louisiana Sweet and Sour Alligator Reply with quote

Louisiana Sweet and Sour Alligator

1 1/2 pounds alligator tail meat, cut into 3/4-inch cubes
2 eggs, beaten
2 stalks celery, sliced diagonally
1 green bell pepper, cut in 1-inch squares
1/2 medium onion, thinly sliced
1 (8 ounce) can unsweetened pineapple chunks
1 (8 ounce) can tomato sauce
4 cups vegetable oil
1 cup pineapple juice
1/3 cup cider vinegar
1/3 cup light corn syrup
1/3 cup firmly packed brown sugar
1/4 cup plus 2 tablespoons all-purpose flour
3 tablespoons cornstarch
2 tablespoons milk
1 teaspoon salt, or to taste
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
Hot cooked rice

Combine eggs, flour, milk and salt; mix well. Add alligator cubes, stirring to coat.

In 2-quart deep fryer, heat oil to 350 degrees F. Deep fry alligator a few pieces at a time, until golden brown. Drain well.

In a 4-quart saucepan, combine pineapple juice, brown sugar, cornstarch, tomato sauce, vinegar, corn syrup, garlic salt and 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), then serve over hot cooked rice.
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purplegirl
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Location: Germany

PostPosted: Tue Aug 22, 2006 4:04 pm    Post subject: Reply with quote

Hi Old CooT,

Alligator meat.....surely sounds very exotic & unusual Wink I had a chance to try crocodile meat in a Aussie Outback Rest in Switzerland a few years ago. They served it deep fried with some dips sauces. Not bad but I would say, tried it once and it
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Old CooT
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PostPosted: Tue Aug 22, 2006 7:59 pm    Post subject: Reply with quote

The texture is similar

I think it would be better to cook in a slower method to make it more tender, I don't like it in big chunks either. so cutting it differently may help too.

I'd recomend the alligator sausage..
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honeylemon
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PostPosted: Tue May 08, 2007 12:04 pm    Post subject: Reply with quote

:shock: alligator as in the alligator that we know? Wow, it's an adventure to try that.
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Old CooT
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PostPosted: Tue May 08, 2007 7:51 pm    Post subject: Reply with quote

The same.. kinds like a crocodile..
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Gina
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Joined: 20 Jul 2004
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Location: Singapore

PostPosted: Wed May 09, 2007 9:26 am    Post subject: Reply with quote

yes, only that there is no alligator meat for sale in Singapore. So we have to make do with Crocodile meat instead.

Shirley,

you can buy fresh Croc meat at Carrefour. or you can buy it from the Crocodile farm in Singapore when you go there for farm visit. coffee

Alligator's mouth is longer, sharper in shape. body wise, also more slender as compared to Crocodile.
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Old CooT
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PostPosted: Wed May 09, 2007 11:34 am    Post subject: Reply with quote

Still tastes like chicken

Wink
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Gina
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PostPosted: Wed May 09, 2007 12:03 pm    Post subject: Reply with quote

yes..but the ones sold in Singapore has got that crocodile skin meat island I am just curious if Aligator meat has that smell too?
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Old CooT
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PostPosted: Thu May 10, 2007 12:59 am    Post subject: Reply with quote

not really, the tail meat is used the most here, some of the other meats are used in sausages,

I never noticed the smell. When properly marinaded the meat has a nice texture.
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Old CooT
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PostPosted: Fri May 11, 2007 5:49 am    Post subject: Reply with quote

One thing that may help with the gamey taste is to add a tablespoon or 2 of vinegar to a marinade and let the marinade work overnight. This takes the wild taste out.

I've done that with deer and other wild game here for 35 years. Slow cooking helps too,.. (cooking a venison roast in a crockpot overnight makes a stew that melts in your mouth).

Our gators here are primarily farm raised but maybe 40% is wild in the market. The only real difference this makes is the farm raised is generally more tender (same with other wild game)
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honeylemon
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PostPosted: Fri May 11, 2007 1:17 pm    Post subject: Reply with quote

Old CooT, what other wild game do you cook?
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Old CooT
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PostPosted: Fri May 11, 2007 7:09 pm    Post subject: Reply with quote

Deer (venison), squirrel, rabbit, turkey, duck, goose, and wild hogs among others. These you can hunt legally during the proper times of the year with a license.

They roam wild here, and in some cases are overpopulated. The state sets limits on the number you can take.

On a lighter note, the Cith of New Orleans hired a professional trapper to catch some wild hogs in the city park. These floated in on the Hurricane Katrina storm surge. On the radio yesterday, they were interviewing the trapper, and to date he has trapped about a dozen of the feral critters.

City park is a part of the central city area, 20 - 25 miles from any wildlife refuge or santuary. and the north side is bordered by Lake Pontchartrain.
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honeylemon
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PostPosted: Sat May 12, 2007 10:49 pm    Post subject: Reply with quote

Wow, that's really interesting. You must show pixs of some of the wild game you have cooked Wink
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Old CooT
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PostPosted: Sun May 13, 2007 8:32 am    Post subject: Reply with quote

We are coming into the summer months now,. and most of the hunting seasons are over now, the heat gives most of the game worms. Only after the 3rd frost (as I was raised) do we hunt. the cold will kill the worms and by the 3rd frost.. the worms are cleansed from the game in a natural way.

Gov't hunting seasons are based on breeding habits..

Now is the time to go fishing.. relax in the summer heat.

It will be in the fall before I cook wild game again,.. Since Katrina, I been repairing my Mom's house, I am alone in this and so I can finish it as I so choose. It's my money.


I spent the last month making a China Closet.. 100% Oak.
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