Sautéed Alligator Medallions in Dijon Mustard Sauce



  • 1 pound Florida alligator meat
  • 4 extra large Florida eggs, beaten
  • 1½ cups all purpose flour, seasoned with salt and pepper
  • ½ cup drawn butter

Trim fat from alligator meat. Cut meat into small medallion- like pieces and tenderize with a meat mallet until very thin. Dredge the medallions in seasoned flour making sure the meat is completely coated. Dip each piece into beaten eggs. In a hot sauté pan, quickly sauté with butter until golden brown on both sides. Drain and serve with Dijon Mustard Sauce. Garnish with lemon wedges and parsley.

Dijon Mustard Sauce

  • 1 cup mayonnaise
  • 1 teaspoon soy sauce
  • 1 tablespoons Dijon mustard
  • 1 teaspoon Florida lemon juice
  • Combine all ingredients and mix well.



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