"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
Sautéed Alligator Medallions in Dijon Mustard Sauce Recipe
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This recipe for Sautéed Alligator Medallions in Dijon Mustard Sauce, by Sandra Conner, is from Chef's of RodnReel Volume 2,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. alligator meat 4 extra large eggs, beaten 1 1/2 c. all-purpose flour 1/2 c. drawn butter seasoned with salt and pepper
Dijon Mustard Sauce
1 c. mayonnaise 1 tbsp.. Dijon mustard 1 tsp. soy sauce 1 tsp. lemon juice
Prepare Dijon Mustard Sauce by combining all ingredients and mix well, set aside.
Make sure meat is free of fat. Cut meat into small medallion-like pieces and tenderize with a meat mallet until very thin. Roll the medallions in seasoned flour making sure the meat is completely covered. Dip each piece into beaten eggs and then back into seasoned flour. Quickly saute, with butter until golden brown on both sides. Drain and serve with Dijon Mustard Sauce. Garnish with lemon wedges and parsley (If you want to get fancy).
It's a really easy recipe and tastes great, just be careful catching the alligator!
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