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Alligator Stew   HT  MC    60mins



Serves 4    Hot  Game  Herbs  Vegetables  Main Course   Gluten Wheat Dairy Free  Eggless 


2 tbsp Vegetable Oil

1 Large Onion, chopped
2 Garlic Clove, finely chopped

1kg/2.2lb Alligator Leg or Torso meat, cubed
1 x 400g/14oz tin Chopped Tomatoes
1 teasp fresh Thyme Leaves

1 teasp freshly chopped Oregano

1 tbsp freshly chopped Parsley
1 Small Chilli, deseeded and chopped

240ml/8fl.oz. Fresh Chicken Stock
Salt and pepper to taste


1. Place the  oil into a large saucepan, add the onions and the garlic and cook over a medium heat until golden brown.

2. Add the meat and toss to coat then add the remaining ingredients and mix well.

3. Bring to simmering point then reduce the heat, cover and simmer for 1 hour, stirring from time to time. Serve hot.

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


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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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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General Poultry & Game Prep & Cooking Times  

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