Alligator Medallions with Mustard Sauce HT
Hot Game Main Course
For the sauce
1 teasp Soy Sauce
1 tbsp Dijon mustard
1 teasp Lemon Juice
450g/1lb Alligator or Crocodile Meat
4 Large Eggs, beaten
150g/5oz Plain Flour (seasoned with Salt
and Black Pepper)
Place all the sauce ingredients in a bowl and mix well. Set aside.
Trim the fat from alligator meat and cut into
3. Flatten with a meat mallet until or rolling pin until quite thin.
Coat the medallions in the seasoned flour making sure the meat is completely
coated. Shake off surplus and set aside.
Place the beaten eggs in a shallow dish and dip each medallion into the egg to
coat on all sides.
Heat the butter in a large frying pan, add the medallions and
sauté for 2-3 minutes on each side. Do not overcook.
To serve - transfer the medallions to heated plates and serve with the mustard
over the top. Serve immediately.
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