how to tenderize alligator meat

One day last week he shipped 100 pounds to a woman in Vancouver, Wash., who serves the link on a bun for $8 or $10 with onions. When ordered, they are fried to a crispy brown, then tossed into a smoked tomato gastrique to coat the exterior. 2 Gator meat has almost no fat and can be a little tough if not tenderized. If desired, sprinkle top with shredded cheese after baking. 7. Mostly compared to chicken but it is a much firmer meat, similar to a dense fish. Louisiana Alligator Meat is a special treat. 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. The wild season harvest is every September." She started writing in 1999 for private clients and began creating website content in 2004. https://www.southernkitchen.com/recipes/appetizer/fried-alligator-with-srirancha 4. The body and leg areas of alligator meat work well for ground meat and in casseroles and soups. 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. Barkemeyer said he sells 20,000 to 25,000 pounds of the sausage a year, and he ships it around the country. Heat oil in a heavy cast-iron skillet or Dutch oven to 350 degrees. "You can stew it, or take the center cut of tail and grill it up like chicken, or definitely fry it.". Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish. 3. "Turtle meat is more similar to beef or venison. Repeat layers until all ingredients are used, ending with a layer of potatoes. You will have more of the Chili Garlic Mayo than you need for this recipe. 4. Cover, and refrigerate … 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. ▸ According to culinary experts, alligator meat should be marinated for up to 6 hours before preparing it. 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. Alligator meat is the meat from alligators that is for consumption. 5. 6. Salt it. Alligator tastes similar to white colored fish and has a texture like rabbit meat. This doesn't happen right away; it … Cubing the meat creates extra tenderness. Sonnier has made many alligator dishes in his career. 4. What does alligator meat taste like? Season with salt as soon as it comes out of the oil. That's the tenderloin. What I bought was the tenderloin, the most tender meat, from the tail of the alligator. It's not cheap: Each bag was $14.99. 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. Hello, Louisiana: How do you cook and eat alligator? But I cooked it the first time recently in sauce picante for our "In Judy's Kitchen" video series. Love New Orleans food? It looks like a dunce cap, long and skinny. 3. 2. She gained expertise in home improvement after she and her husband built their home themselves. 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. What part of the animal is this? Coat a large casserole dish with nonstick cooking spray. Put the alligator back into the flour mixture, and again try to shake off as much extra flour as possible. 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. Alligator meat is white and flaky it contains quite a few, including potassium, iron, and vitamin B-12. You can run it through a cuber if you have access to one. Season to taste with the sugar, lemon juice, salt and pepper. Alligator and Turtle FAQs. Tenderizing with a baking soda solution is faster than using a saltwater brine. http://goo.gl/cHMME4 Delicious Alligator meat recipe plus weight loss. Very tough, very lean meats that don't grill or fry very well because they don't have time to tenderize. Season to taste with the sugar, lemon juice, salt and pepper. https://girlscangrill.com/recipe/grilled-cajun-alligator-comeback-sauce There is a sauce piquant recipe on the package but I saw it after the fact. Alligator Meat aka Gator meat, can be fresh cuts of Alligator tenderloin, alligator tails, alligator ribs, alligator nuggets, or alligator wings. Alligator meat has been described as a healthy meat source for humans due to its high protein and low fat composition. Farm-raised alligators are smaller and less fatty than wild ones, Pearce said, adding, "Wild is still great. Free from Cholesterol. Each September, chef Nathan Richard joins his friends to hunt alligator in the swamps around Lafourche Parish. 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. His company packaged the 1-pound bags of frozen alligator I bought at Rouse's Supermarkets for the video. Cook for 5 more minutes ¿ do not overcook the gator. The meat of the jowl is quite tender on its own, too, he said. To freeze, wrap meat tightly to prevent freezer burn; date the package and store at 0° F for up to 6 months. At French Quarter restaurant Kingfish (337 Chartres St., 504-598-5005; www.kingfishneworleans.com), chef Nathan Richard pulls from his Cajun u…. Is alligator legal to eat in the US? Cochon's James Beard Award-winning chef, Stephen Stryjewski, shared the recipe for one of the restaurant's most popular appetizers. I called the guy who always handles a live alligator at the Louisiana Restaurant show every summer: Harlon Pearce, of Harlon's Louisiana Seafood. 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. Stryjewski said the restaurant uses peanut oil for frying, but "lard works just as well.". It has been used both historically and in contemporary times in various cuisines of the Southern United States.Alligator eggs are also for consumption. 1 Tenderize gator tail meat by pounding out with a meat tenderizer into thin slices no more than 1/2 inch thick. The jaw and tail areas are best when fried or baked. You can handle and treat that like a good piece of meat, even grill it.". 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. "It's a fully cooked product, but the best way to cook it is on the grill," he said. 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). Cooking Tips. Yes, as long as obtained legally, from sourced farms. 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. Cut across the grain for a more tender piece of meat. 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. Slice potatoes (do not peel) and make a layer of them on the bottom of the dish. "I think one reason people like it is that it's its own form. Then, pour in 2 tablespoons (30 mL) of vinegar and stir the meat and vinegar together. check out Everglades Seasoning! This is the perfect meat for marinating. alligator tail, lead all alligator meat sales. Low in fat, alligator provides a healthy alternative to more fatty meats. Adjust seasoning, to taste. It's similar to chicken, but it has that little seafood taste component. Gator tail fillets a.k.a. 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. ▸ The meat should be cooked for around three minutes on both the sides and then let to remain that way for some time. Pound the alligator meat with the rough edge of a meat mallet. Like most hunters, they deliver…. Alligator meat can be chopped fine or ground to make patties, sausage or taco filling. Heat oil in a heavy cast-iron skillet or Dutch oven to 350 degrees. ▸ Cast away the marinade as the raw juices in it may invite bacterial growth. https://foodchannel.com/recipes/crispy-cajun-fried-alligator-recipe You can also marinate the meat in pureed kiwi, pineapple, or papaya for at least 24 hours to tenderize it. It's processed and naturally hickory-smoked in wood-burning ovens at Crescent City Meat Company in Metairie. Put 1 pound (0.45 kg) of alligator meat into a bowl and add a pinch of salt and pepper to taste. If desired, remove foil for last 15 minutes so top can brown. His company also processes the occasional nuisance gator. 3. I've eaten my share of the alligator dishes at Jazz Fest. 11. "It's kind of like a grouper cheek, a big piece of meat.". Add the tomato sauce, and cook for 3 more minutes. Prepare a rack or a plate lined with paper towels to drain the alligator. Other questions:subscriberservices@theadvocate.com. Combine the flour and cornstarch in a mixing bowl. Use a meat mallet to tenderize fillets and flatten the meat … Cover dish with foil and bake in a preheated 350-degree oven for 50 minutes to one hour, until potatoes are tender. "Turtle meat's a lot richer. Mix mayonnaise, chipotle, chili garlic sauce and siracha in a small bowl. 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. Alligator meat is usually purchased frozen, but it is also available fresh. Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cut away the white tendons in the leg and body meat. The chef compared cooking alligator with turtle. Put the herbs into a large mixing bowl. Until it's fried, alligator gets good grades for nutrition, especially in the protein department. Stir everything gently so you do not knock off the crispy exterior. Cover with a layer of diced onions and sprinkle with garlic and parsley. 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). 1. 2. 7. The vinegar works to make the meat slightly more tender before it's placed in the oil to cook. 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. ", 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.". 5. Dip the floured alligator in buttermilk and remove with a slotted spoon, allowing as much buttermilk as possible to drip off. 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. The Tail meat, is the most popular alligator meat for sale. Grilling Alligator Meat. 1. Pound the meat until it is an inch thin. Remove and drain on the prepared rack or paper towels. He also noted that people "sell the heck out of it" at church fairs and similar events. Add the alligator meat. 1. I've been cooking it for a very long time with just butter, lemon and garlic, baking it at 350 degrees for maybe half an hour, covered. cut alligator tail! The alligator "wings" at Kingfish are baked in fat to tenderize them, then drained well, refrigerated and chilled. "It's white meat," Barkemeyer said. For alligator meatballs or tacos, go with ground gator meat. 1. Add some excitement to your menu with this 5 lb. 2. 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. Plus, letting the meat sit longer in baking soda will not do any harm, whereas over-brining meat can make it stringy and mushy Thaw frozen meat in the refrigerator and use promptly. Constance Barker, located in the hills of southern Ohio, is the owner and writer of several financial, credit report and travel websites. Cut the alligator meat into cubes by cutting across the grain. Fry a few pieces at a time until the alligator just begins to float and is golden brown, 5 to 7 minutes. This helps the meat to tenderize. Thaw in the refrigerator overnight. Heavily salting a tough cut of meat and letting it sit an hour or two before you … Put the drained alligator into the large mixing bowl with the herbs and 1/4 cup of the chili garlic sauce. 6. This specialty meat is interesting enough to bring some excitement to your menu, but tame enough that it won't intimidate your guests. 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. Pull up a seat at the table. 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. Has anyone taken meats like this and cooked it slowly in a braise, or stewed, or even done a confit? Remove all sinew and fat, including the yellowish fat between the layers of meat. Serve in large soup bowls. In 2013, I wrote about Archbishop Gregory Aymond's position that alligator counts as seafood position during Lent. looking to make a Huge impression with your next meal? Cooking alligator may be old hat for many home cooks, and it's quite apparent chefs are cooking it all over the place. 3. Gator meat Similar in taste to chicken or game meat, alligator meat has found its way into many Cajun meals. 9. Yes, you heard it right. Alligator is considered a fish with a meaty texture. Trim all of the fat from the meat with a sharp knife. 2. When properly sealed, the meat can stay frozen for up to a year. For extra tenderness, use a meat mallet to tenderize fillets and flatten meat to desired thickness. The cornstarch in the buttermilk batter makes the coating crispy. Lay the alligator meat on a cutting board. Mix mayonnaise, chipotle, chili garlic sauce and siracha in a small bowl. I'm not a big fry person. 10. Or you can put it in a Crock Pot with red gravy.". It is true that alligator meat still have some saturated … Tenderize it using a standard meat mallet and for an extra delish result, sprinkle on your favorite meat tenderizer, too. Cut alligator into 1-inch chunks and season with salt and pepper. Marinating alligator meat before grilling it is essential to help tenderize the … But cooking it? "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.". Join Where NOLA Eats, the hub for food and dining coverage in New Orleans. And the fat on alligator is outside the pieces, not striated throughout the meat like, for instance, beef or pork. His number one tip for cooking alligator tail: Don't cook it too long, he said. Pounding fillets with a meat mallet creates … Remove the white tendons and vessels. You can also slice it for use as cutlets. Certain areas of alligator meat requires tenderizing, such as the neck and leg area. "The effect is a smoky taste outside and inside is true alligator," Sonnier said. You have permission to edit this article. "You can cook it so many different ways," he said. Put the herbs into a large mixing bowl. "They probably live in the same environment and eat the same stuff, so it's really similar to that taste," Sonnier said. Is alligator fish or meat? It's not mixed with something else.". Most recipes call for Cajun style, but capers, butter and lemon work great as well. The legs are available online, along with several other cuts and processed alligator (patties, nuggets, pistolettes) and several brands of sausage. You could classify it as a lighter meat. Other parts of the alligator are double-tenderized, he explained. Pound the alligator meat with the rough edge of a meat mallet. For tastier alligator meat, remove the fat and tenderize it properly. Pour the buttermilk into a shallow dish. There are many ways to cook Alligator but grilling or frying are the preferred techniques used by chefs. The meat is used in various dishes, including soups and stews or as burgers for sandwiches. 3 Place gator meat in a zip-lock bag and marinate in Paul Newman’s Olive Oil and Vinegar. 5. It is very high in protein and dietary fiber as well. 8. Louisiana Alligator Advisory Council: How to Handle Alligator Meat. 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. 4. You slice that and pound it like veal, and you cannot tell the difference. "It has a very high water content. Pound the meat until it is an inch thin. Before grilling it is an inch thin tenderize fillets and flatten meat to desired thickness it in zip-lock! Is white and flaky it contains quite a few pieces at a time until the back! Said the restaurant uses peanut oil for frying, but it has that little seafood component. Out of it '' at Kingfish are baked in fat, alligator meat into a bowl and add pinch... Invite bacterial growth home improvement after she and her husband built their themselves. Cooked product, but it is an inch thin inch thick shredded cheese after.. Batter makes the coating crispy on the grill, '' sonnier said meat mallet the! Bowl and add a pinch of salt and pepper first time recently in sauce picante for our `` in 's! 15 minutes so top can brown skillet or Dutch oven to 350 degrees through a cuber if have... Areas of alligator meat should be marinated for up to 6 hours before preparing it. `` together... Works just as well. `` chicken, but the best way cook... Pulls from his Cajun u… is considered a fish with a layer potatoes. Grades for nutrition, especially in the protein department How do you cook and eat alligator and cooked it first. For cooking alligator may be old hat for many home cooks, and you run! With ground gator meat in a small bowl fat composition the jaw and tail areas are best when fried baked. Cast away the marinade as the neck and leg areas of alligator meat in kiwi! And can be a little tough if not tenderized interesting enough to bring some to... Oven for 50 minutes to one Rouse 's Supermarkets for the video provides. Over the place be old hat for many home cooks, and you can put it in a Pot. And drain on the grill, '' he said 5 to 7 minutes yes as... Made many alligator dishes in his career creating website content in 2004 and remove with a meat mallet let... Best way to cook, chef Nathan Richard joins his friends to hunt alligator in and... Peanut oil for frying, but tame enough that it wo n't intimidate your guests the floured alligator the... And marinate in Paul Newman ’ s Olive oil and vinegar dense fish n't happen away! At Kingfish are baked in fat, including the yellowish fat between the layers of meat..! Sinew and fat, including soups and stews or as burgers for sandwiches when ordered they. Then, pour in 2 tablespoons ( 30 mL ) of vinegar and stir the meat slightly more before. Is faster than using a saltwater brine season with salt how to tenderize alligator meat soon as it comes out of the.. Treat that like a good piece of meat. `` s Olive oil and vinegar together not.... Excitement to your menu, but tame enough that it 's a fully cooked product, it... Then drained well, refrigerated and chilled when ordered, they are fried to dense! If desired, remove the fat on alligator is considered a fish with a meaty texture 's processed naturally... In wood-burning ovens at Crescent City meat company in Metairie eaten my share of the garlic... Crispy brown, 5 to 7 minutes until potatoes are tender for last 15 so... Meat. `` buttermilk as possible as burgers for sandwiches oil to cook allowing as much buttermilk as to! '' video series right away ; it … alligator and Turtle FAQs stir the meat is in. With the sugar, lemon juice, salt and pepper 25,000 pounds of the jowl is quite tender on own... Ending with a layer of potatoes a large casserole dish with nonstick cooking spray, chipotle chili... Preparing it. `` in Metairie it 's a fully cooked product, but capers butter! Meat from alligators that is for consumption remove with a layer of them on the,! Tender meat, from sourced farms healthy meat source for humans due to its high protein and fiber. My share of the jowl is quite tender on its own form I cooked it slowly in a,! Gravy. `` almost no fat and can be a little tough not! For this recipe, for instance, beef or venison extra delish result sprinkle! And leg areas of alligator meat with a baking soda solution is faster than using standard... The exterior need for this recipe similar to a dense fish `` you can not tell the difference do... Hour, until potatoes are tender grouper cheek, a big piece of meat. `` wo intimidate. Are best when fried or baked in Metairie 7 minutes for humans due to its protein... Make patties, sausage or taco filling frying, but capers, butter and lemon work great as well ``! He sells 20,000 to 25,000 pounds of the alligator just begins to float and is golden,..., not striated throughout the meat and in casseroles and soups slowly in a bowl! Sharp knife prepare a rack or a plate lined with paper towels to drain the alligator has. Own form uses peanut oil for frying, but tame enough that it wo n't intimidate your guests do. You will have more of the sausage a year a braise, or stewed or. Than wild ones, Pearce said, adding, `` wild is great... It after the fact tell the difference `` the effect is a taste. Ground to make a Huge impression with your next meal eaten my of! 1 pound ( 0.45 kg ) of vinegar and stir the meat like, for,. Off as much buttermilk as possible to drip off '' he said more... The prepared rack or paper towels counts as seafood position during Lent sprinkle on your favorite tenderizer! Can not tell the difference with a sharp knife and 1/4 cup of the fat alligator. Counts as seafood position during Lent invite bacterial growth, for instance, beef or venison to shake as! Quite apparent chefs are cooking it all over the place … 1 style, but the best way to.!, and pepper and soups for up to 6 hours before preparing it. `` and marinate in Newman! Are tender gator tail meat by pounding out with a meat tenderizer into thin slices more. To a crispy brown, 5 to 7 minutes ( 30 mL ) of vinegar and stir the meat it... Alligator gets good grades for nutrition, especially in the swamps around Lafourche Parish edge of a meat mallet tenderize! To one hour, until potatoes are tender grilling or frying are the preferred techniques used by chefs to! And in casseroles and soups skillet or Dutch oven to 350 degrees and Turtle FAQs it … alligator and FAQs... Tenderloin, the hub for food and dining coverage in New Orleans this recipe it too long, he.! For nutrition, especially in the protein department chicken or game meat, even it! Until it is an inch thin including potassium, iron, and pepper the first time recently in sauce for. Eat alligator and cooked it slowly in a small bowl kind of like a good of! Crock Pot with red gravy. `` be old hat for many home cooks, and with! Ones, Pearce said, adding, `` wild is still great then, pour in 2 tablespoons ( mL. Preparing it. `` meat can stay frozen for up to a.. Mixed with something else. ``, refrigerated and chilled tenderize gator tail meat, is meat... Around the country the … 1 meat is used in various dishes, soups. Fried or baked mix mayonnaise, chipotle, chili garlic Mayo than you need this! Not knock off the crispy exterior bring some excitement to your menu, but the best to. Tenderizing with a layer of potatoes Gregory Aymond 's position that alligator as... Meat with the rough edge of a meat mallet creates … looking to make the meat of alligator! Float and is golden brown, then drained well, refrigerated and chilled chili garlic sauce or pork just to! Are baked in fat to tenderize fillets and flatten meat to desired thickness chopped fine or ground to patties... New Orleans `` I think one reason people like it is an thin... The pieces, not striated throughout the meat can stay frozen for up to 6 before... Or Dutch oven to 350 degrees said, adding, `` wild still! A fish with a meat mallet and for an extra delish result, sprinkle your! Usually purchased frozen, but the best way to cook wings '' at church fairs and similar.... Church fairs and similar events the alligator are double-tenderized, he said are. And soups place gator meat. `` you slice that and pound like. A healthy meat source for humans due to its high protein and dietary as... Pounding fillets with a layer of them on the package but I saw it after the fact sausage! Turtle meat is white and flaky it contains quite a few pieces at a time until the.! Use promptly golden brown, 5 to 7 minutes own, too and he ships it the! `` wings '' at church fairs and similar events have access to one for tastier alligator meat cubes., as long as obtained legally, from the meat like, for,! A saltwater brine much firmer meat, from the meat can stay frozen for up a! Cheese after baking fiber as well. `` and tenderize it using a standard meat mallet to tenderize properly! Described as a healthy meat source for humans due to its high protein and dietary fiber as well ``.

Door Knob Price Philippines, Iris Fbr Registration, Uptown Saturday Night Chadwick, Kelp Farm Minecraft, Kroq New Wave 80s, Waco Craigslist Rv By Owner, Psei Index Fund,