Louisiana Alligator

1. 1

   Pound alligator into 12 to 1 ounce medallions.

2. 2

   Heat saucepan with oil.

3. 3

   Lightly dredge medallions in flour and saute in hot pan for 10 seconds on each side.

4. 4

   Remove from pan and hold on heated plate.

5. 5

   Slice sausage in to thin pieces and place in saucepan.

6. 6

   Cook for 1 minute, add bourbon and flame.

7. 7

   Add compound butter and melt it while swirling pan.

8. 8

   Add cream and whip until smooth.

9. 9

   Make 8 3-inch cornmeal cakes on griddle.

10. 10

    On heated plate put corn cakes in middle.

11. 11

    Put cooked alligator on corn cakes and ladle 3 ounces sauce with sausage over all.

12. 12

    Sprinkle with sliced green onions for garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.