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Crikey, take a bite out of our alligator! Fossil Farms alligators are raised on a family owned, fresh water farm in Florida. They truly are a product of their environment, hunting as they do in the wild. When alligators are young, they eat small fish, insects, snails and crustaceans. As they mature, alligators feed on larger fish, turtles, and various mammals like muskrat and even deer. Order it today and you will have it later alligator! Alligator meat is white in color and tastes similar to chicken.

  • Alligator Tenderloin

    1 lb. (package)
    Alligator Tenderloin

    Alligator tastes similar to white colored fish and has a texture like rabbit meat. This is the perfect meat for marinating. There are many ways to cook Alligator but grilling or frying are the preferred techniques used by chefs. Most recipes call for Cajun style, but capers, butter and lemon work great as well. 


    Fossil Farms Blackened Alligator Salad


    1 T cayenne pepper
    1 T black pepper
    1 T plus ½ tsp. white pepper
    6 Pieces Fossil Farms Alligator meat, 6 to 8 ounces each
    1 ¼ Cups peanut oil
    3 heads romaine lettuce, chopped
    2 each scallion, chopped fine
    3 Heads Belgian endive, sliced diagonally
    1 ½ tsp. salt
    1 cup Worcestershire sauce
    1 ¼ cups red wine
    1 T vegetable oil
    1 ¼ cup chopped pecans


    In a small bowl, combine the cayenne, black pepper, 1 tablespoon of the white pepper, and half teaspoon of the salt (or less according to taste.)  Set the seasoning mixture aside.

    Place the Alligator meat in a shallow dish and pour the Worcestershire sauce over the meat.  Marinate the Alligator for 30 minutes in the refrigerator, turning the meat several times.

    In a medium bowl, combine the peanut oil and vinegar with the remaining ½ teaspoon of white pepper and 1 teaspoon salt.  Whisk until well blended, then set the dressing aside.  Preheat oven to 350° F.  Spread the pecans in a single layer on a rimmed baking sheet and roast in the hot oven about 8 minutes.  Let cool.

    Sprinkle the marinated Alligator on both sides with the seasoning mixture.  Coat a large cast iron skillet with the oil and heat until almost smoking.  Place the Alligator in the hot skillet and sear about 2 minutes per side.  Remove from the skillet and break or cut into bite size pieces.

    In a large bowl, combine the romaine, scallions, endive and blackened Alligator.  Add dressing as desired and gently mix until the ingredients are well coated. Plate salad, then blackened Alligator and garnish with roasted pecans.

    Chef Gene Philbin’s Grilled Alligator Sausage, Maple Braised Brussel Sprouts, & Ale Pickled Mustard Seeds

    Grilled Alligator Sausage, Maple Braised Brussel Sprouts, & Ale Pickled Mustard Seeds

    Download printable .pdf file here.

    1 pkg. Fossil Farms Alligator Tenderloin
    1 pkg. Fossil Farms Skinless Berkshire Pork Belly
    5 Garlic cloves, slightly roasted in oil
    1 Medium shallot
    5-6 sprigs of thyme, leaves pulled
    1 pkg. all-natural casing for sausage
    Kosher salt & black pepper to taste

    Brussel Sprouts
    1 lb. Brussel sprouts
    2 tbsp. unsalted butter
    3⁄4 cup maple syrup
    1 tsp. coriander
    Kosher salt & black pepper to taste

    Mustard Dressing
    1 Cup Mustard Seeds
    1 Cup Rice wine vinegar
    1⁄2 Cup Pilsner Beer
    2 tbsp. Brown Sugar
    Kosher salt & black pepper to taste

    Flush casing in water to remove salt. Dice Alligator and Pork Belly. Toss with all ingredients and place in freezer until 50% frozen. Using a meat grinder, coarse grind all ingredients, making sure everything is evenly distributed throughout the mixture. Using your favorite sausage stuffer, fill casing until all the mixture is used. Once done, the sausage can be poached, sautéed or grilled.

    Using a mandolin slicer, slice the Brussels thin. Sauté in large skillet with butter. Once Brussels begin to soften, add maple syrup until it is coated and silky, but not drowning. Add coriander, and season with salt and pepper.

    Nestle the sausage into the braised Brussel sprouts. Form the mustard seeds by making an egg shape by using two spoons and place across the plate or right on top of the sausage.

    Your Comments

    Product Reviews
    Andrew barney commented on 27-Nov-2018 05:57 PM5 out of 5 stars
    Although shipping to my state is expensive, the cost was well worth it. I was impressed with the amount of ice packs in the cooler to keep the meat fresh during shipment. The alligator tenderloins were by far the best meat I have ever tasted. I definitely would recommend this and will order again.

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