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3 pounds Alligator tenderloin- tail meat well -- trimmed
and cubed
milk
salted cold water
olive oil
20 ounces chicken broth -- canned
1 large onion -- chopped
5 large clov garlic -- crushed
1/2 teaspoon ground white pepper
1 teaspoon ground cumin
1 teaspoon oregano flakes -- rubbed between the
-- palms
7 ounces diced green chiles
1 large ripe tomato -- peeled
2 teaspoons Cajun Seasoning -- ( optional )
Trim and cut the alligator into 1 inch cubes. Place in a large pot and
cover with the salted water for about 1 to 1 1/2 hours. Remove and drain
well. Put it back in the empty pot and cover with the milk. Let it stand
for another 1 to 1/2 hours. Remove and drain well. In a large pot over
high heat saute the alligator in the olive oil until all the liquid is gone
and the meat is starting to brown lightly. Remove from the heat and pour
off any excess oil. Add the onions and saute until just crispy tender. Add
all the remaining ingredients except the cornstarch , reduce the heat and
simmer covered until the meat is very tender but not falling apart. About 1
to 2 hours.The liquid should cook down by about 1/3. Mix the corn starch
with a little water or chicken broth and thicken the sauce if you wish. I
don't like it too thick. Serve 6 to 8.
By DrLeroy Trnavsky on Sep 8, 1998.
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