Alligator meat has a surprisingly delicious and mild taste. The tail (the part of the alligator normally used for cooking) can be cooked any number of ways. The best meat to use is that of a young gator because the meat is very tender with a great taste.
Gator meat is considered to be healthier than domestic chicken, especially when it comes to cholesterol and fat content. The most common meat product sold in stores is the tail section. Tail meat is very similar to veal in texture, but is said to taste like chicken, rabbit, fish or frog's legs. Some also compare the tail meat to the white portions of pork. There is also a tenderloin portion of alligator meat, located in a tubular section of the tail.
While the tail portion may be considered the best section of meat, there is also some consumer demand for the darker, slightly tougher midsection meat. The taste of the midsection meat is said to be closer to a pork shoulder, with a stronger natural flavor than the tail section. Some gator meat enthusiasts also enjoy the meat found in an alligator's feet, often called tgator's wings. The flavor and texture reportedly resembles frog's legs.
The number of calories from fat and the low amount of saturated fat, along with the high protein and low carbohydrate ratio, suggests that the meat is a healthy meat product. The gators used for commercial meat products are raised on farms, which means their diets are strictly controlled and their habitats are properly maintained. Even wild gators, whose meat is occasionally sold, maintain a varied diet of shellfish and other seafood. Some experienced cooks suggest marinating gator meat for better results, but it can be served as steaks, stewing cubes, hamburger patties and even sausages.
My Favorite Recipe
Grilled Cajun Style Gator Tail Recipe
4 To 6 Lbs Gator Tail
Cajun Seasoning Mix:
12 T Paprika
6 T Garlic powder
3 T Salt
3 T White pepper
3 T Oregano, crushed
3 T Black pepper
2 1/2 T Thyme
1 T Cayenne pepper
To make seasoning mix, combine paprika, garlic powder, salt, white pepper, oregano, black pepper, thyme and cayenne pepper in jar with tight fitting lid. Shake well to combine. Mixture may be stored for up to 3 months. When ready to cook, cut gator tail meat into 1/2" cubes. Roll each cube in 1 tablespoon of the mixture. Cook over high heat on an outdoor barbecue grill or under the oven broiler for 4 to 6 minutes, or until gator tail meat is white and firm to the touch. Serve warm with lemon wedges. The seasoning mixture will coat up to 24 (4 oz.) servings of gator tail.
Great Gator Recipes
Gumbo-A great way to Eat Alligator