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Slow Cooker Lemon-Herb Alligator Stew

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ready in: over 5 hrs
serves/makes:   8

recipe id: 41360
cook method: crock pot

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3 pounds alligator, cut into 1 inch cubes
1 leek (white and pale green parts only), thinly sliced
3 cloves garlic, minced or pressed
1 tablespoon dried tarragon
1/2 teaspoon grated lemon peel
1/2 teaspoon dried thyme
1/2 teaspoon ground white pepper
1/4 teaspoon dried sage
1/3 cup all-purpose flour
3/4 cup dry white wine
1/4 cup lemon juice
1 tablespoon cornstarch
1/4 cup whipping cream
tarragon or sage sprigs
chopped parsley
thin lemon slices


In a 3-quart or larger electric slow cooker, combine leek, garlic, tarragon, lemon peel, thyme, white pepper, and sage.

Coat alligator cubes with flour, then add to cooker and pour in wine and lemon juice. Cover and cook at low setting until alligator is very tender when pierced (7 1/2 to 8 hours).

In a small bowl, mix cornstarch and cream; blend into stew. Increase cooker heat setting to high; cover and cook, stirring 2 to 3 minutes, until sauce is thickened (about 15 more minutes). Season to taste with salt.

Garnish servings with tarragon springs and lemon slices.

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Nutritional data has not been calculated yet.

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Guest at

Guest Foodie

needs more fluid to cook in.

CDKitchen Staff Reply:
The crock pot will create steam which will increase the liquid amount as it cooks, plus the alligator meat will give off additional liquid. It's hard to tell from your comment if you actually tried it or are just speculating.

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