Slow Cooker Alligator Stew with Tarragon & Lemon
Prep Time: 4 hours 15 minutes • Yields: 6-8 servings
Ingredients:
Equipment:
Method:
1. Cut the Alligator tenderloins into 1-inch cubes and set them aside in a medium bowl.
2. In a 3-quart or larger electric slow cooker, combine leek, garlic, tarragon, lemon peel, thyme, white pepper, and sage.
3. Coat the Alligator cubes with flour, then add them to the slow cooker. Pour in the wine, lemon juice, and stock.
4. Cover and cook on the low setting until the Alligator is very tender when pierced (approximately 3-4 hours).
5. In a small bowl, mix cornstarch and cream; blend this mixture into the stew. Increase the slow cooker heat setting to high; cover and cook, stirring 2 or 3 times, until the sauce is thickened (about 10 more minutes).
6. Season the stew to taste with salt.
7. Garnish individual servings with tarragon sprigs and lemon slices.
8. Serve and enjoy!