Recipe provided by:

Backstage Grill

222 S. Michigan

South Bend, IN 46601

(574) 232-0222

Ingredients

• 6 oz. alligator tenderloin cubed (or chicken breast)
• 1 oz. cajun seasoning
• 2 oz. olive oil
• 1 tbsp fresh garlic minced
• 1 cup sour cream
• 2 oz. white wine
• 2 oz. lemon juice
• 1/2 cup fresh cilantro

Instructions

Dredge the alligator in cajun seasoning and set aside. Add the oil to a saute pan and put on high heat. When oil is hot, add garlic and seasoned alligator. As the garlic begins to brown, add white wine to deglaze and to keep garlic from burning. Be very careful with this step, as it tends to catch fire. Keep a lid handy and cover immediately as to not burn down your house. Lower to medium heat and keep the contents moving to ensure even cooking. About 4 minutes.

In a bowl, mix sour cream, white wine, lemon juice, and fresh, lightly chopped cilantro. It is important not to chop cilantro too much, as this tends to release a bitter flavor.

Serve alligator over a bed of greens with the cilantro cream as a dipping sauce on the side.