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 salt tarragon or sage sprigs OR 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.