Game Misc
Recipe Categories
 Meat
Game  

 

ALLIGATOR SAUCE PIQUANTE

 

 

2 - 3 lbs. alligator meat, OR
 any good game meat -- or shrimp or chicken will work nicely as well)
3 onions
3 bell peppers
5 ribs celery
3 - 5 cloves garlic (or one head Creole hot garlic)
2 fresh mild green chiles (Anaheim or New Mexico)
1 - 2 jalapeno or serrano or habanero chiles (optional)
Oil for sauteing
3 tablespoons oil (for the roux)
3 tablespoons flour (for the roux)
1 can crushed tomatoes and 2 cans Ro-tel tomatoes (if unavailable, use regular stewed tomatoes and add more hot chiles)
1 small can tomato paste
1/2 cup red wine
1 to 1 1/2 cups stock or broth
2 tablespoons Worcestershire sauce
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 teaspoon white pepper
2 tablespoons fresh rosemary leaves, OR
1-1/2 teaspoons dried rosemary leaves
1-1/2 teaspoon fresh thyme leaves, OR
1/2 teaspoon dried thyme leaves
Salt to taste

If you have alligator or turtle (or whatever) bones, boil them with a quartered carrot, quartered onion, celery with tops and some peppercorns to make a stock. Skim off fat if any and reserve 1 to 1-1/2 cups. Or, you can use a prepared or canned beef or chicken broth, but whatever you do, don't just use plain water.

Dice or cube the meat, then saute in a little oil until browned.

Chop and saute one of the onions and one of the bell peppers, and saute until tender. Pure these in a blender and set aside.

Saute the remaining onion and bell pepper with the chiles, celery and garlic.

Make a medium, peanut-butter colored roux with the oil and flour, adding a little more oil or flour until you have the right consistency. Add the roux to the sauted vegetables to stop the cooking process, and stir well. Make sure the roux does not stick to the bottom of the pot.

Add the tomatoes, tomato paste, wine and Worcestershire to the sauteed vegetables. Add the onion/bell pepper pure and stir. Season with the Creole seasoning and salt to taste. Cook on medium heat for 10 minutes, making sure it doesn't stick.

Add the meat, rosemary and thyme and cook for 30 minutes on low heat, stirring frequently to avoid sticking. If you're using shrimp or seafood, cook for 20 minutes, then add shrimp for the last 10 minutes and cook.

Serve over rice with French bread and a nice zesty red wine like Zinfandel or Merlot. Yum!

 

        ALLIGATOR SAUCE PIQUANTE

 

4 lb Cubed alligator meat
1/2 c Chopped celery
1 c Flour
1/2 c Chopped bell pepper
1 c Oil
8 oz Can chopped mushrooms
4 tb Butter
1 c Water
2 md Chopped onions
1 Jar salad olives
1/2 ts Sugar
1/4 c Chopped parsley
1 cn Tomato paste
1/4 c Chopped scallions
To taste salt & cayenne pepper

*** Soak meat with Tabasco and lemon juice for 30 minutes prior to cooking. Rinse before cooking. Make roux with 1 cup oil and 1 cup flour and cook until golden. Saute onions in roux until brown. Add tomato paste and sugar and cook about 5 minutes. Add bell pepper, celery, garlic, mushrooms and stir well. Add water and cook 1 hour over low heat. Add scallions, parsley, alligator (cut in small pieces, and preferably meat other than from the tail) salt, pepper and cayenne to taste. Cover pot and cook slowly for 30 minutes or until meat is tender. Add olives which have been soaked in water and cook a few minutes longer.

Serve over cooked rice.

 

ALLIGATOR SAUCE PIQUANTE

5 lb Alligator meat; trim/cube
1 c Olive oil
3 c Flour; All-purpose
5 c Onion; chopped
2 c Green onion; chopped
1 c Bell pepper; chopped
1/2 c Celery; chopped
2 c Tomatoes; fresh/chopped
8 c Water; cold
2 tb Garlic; finely chopped
2 tb Worcestershire sauce
Juice of 1 lemon
Salt to taste
Tabasco sauce to taste
2 c White wine; dry
6 c Tomato sauce

Make a dark roux with olive oil and flour. When roux is dark brown, add onion, green onion, bell pepper, and celery; cover and cook until onions are clear, stirring occasionally. Add tomatoes and continue cooning for 10 min; stir often. Add water and stir to make a thick liquid. Add garlic, Worcestershire, lemon juice, salt, hot sauce, wine, and tomato sauce, making sure to mix well. Add alligator, and enough water to cover the ingredients by 2 inches; stir to mix. Bring to a boil, stirring frequently. After it comes to a boil, turn heat to low and cover, checking from time to time, and stir to prevent sauce from sticking. Continue cooking for 3 to 4 hrs. until meat is tender. Serve over cooked rice or spaghetti with Parmesan cheese. Freeze leftovers in serving size containers.

ALLIGATOR SAUCE PIQUANTE

Alligator meat needs to be very free of fat because the fat tends to give the meat that very strong, gamey taste, and becomes rancid rapidly. I have found that washing the meat well in cold water helps eliminate some of the very strong taste.

Season the meat well with Creole seasoning, or another blend of your choosing, and brown in lard. Remove the meat and make a roux using the fat and an equal amount (about a cup) of flour, cooking it to a medium brown color. Add onions, celery, and bell pepper. When pot is cooled somewhat, add garlic and saute vegetables over medium heat until tender. Add tomato sauce, crushed tomatoes, chicken stock, and enough brown sugar to cut the acid taste of the tomatoes. Season to your own taste and simmer until thickened and meat is tender. Serve over rice.

ALLIGATOR SAUCE PIQUANTE

4 lb Alligator meat
4 tb Flour
3 Mediun
2 md Bell peppers -- chopped
4 Cloves garlic -- minced
3 cn Rotel tomatoes
1 8 oz can
4 Ribs celery -- chopped
1 qt Chicken stock
Salt, red pepper, black pepper -- to taste
4 tb Oil
1 1/2 bn Green onions -- chopped
4 Bay leaves
1 Stick butter
1 sl Lemon -- (thin)
1/4 c Parsley
Onions -- chopped
Tomato paste

With oil and flour, make a roux. Add onions, celery, and bell pepper and simmer for about 3 minutes. Add tomato paste and rotel tomatoes and simmer an additional 30 minutes. Add garlic, meat, and chicken stock. Simmer 25 minutes. Add green onions, bay leaf, salt, red and black pepper and cook 20 minutes. Add parsley, butter and lemon slice and simmer 20 minutes more. (98 minutes total) Serve over rice. Note: To prepare alligator meat for the above recipe, get meat from other than tail. Place in boiling water for 5 minutes. Remove meat from water and flush thoroughly with fresh water. Place meat in a cast iron pot and saute in a little oil until lightly brown. Remove from pot, discard oil and use in above recipe. These procedures are said to remove the 'fishy' taste from the alligator meat.

 

Back to Game