|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Alligator Medallions with Mustard Sauce HT
MC
15mins
Serves 4 Hot Game Main Course
Ingredients For the sauce
240ml/8fl.oz. Mayonnaise 1 teasp Soy Sauce
1 tbsp Dijon mustard
1 teasp Lemon Juice
Other
ingredients
450g/1lb Alligator or Crocodile Meat
4 Large Eggs, beaten
150g/5oz Plain Flour (seasoned with
100g/4oz Butter
Instructions
1.
Place all the sauce ingredients in a bowl and mix well. Set aside.
2.
Trim the fat from alligator meat and cut into
12 medallions.
3. Flatten with a meat mallet until or rolling pin until quite thin.
4. Coat the medallions in the seasoned flour making sure the meat is completely coated. Shake off surplus and set aside.
5.
Place the beaten eggs in a shallow dish and dip each medallion into the egg to
coat on all sides.
6. Heat the butter in a large frying pan, add the medallions and sauté for 2-3 minutes on each side. Do not overcook.
7. To serve - transfer the medallions to heated plates and serve with the mustard sauce drizzled over the top. Serve immediately.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.
|
