Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

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 Salt and Black Pepper)

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.

 

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk