Louisiana Alligator

• 12 ounces alligator meat pounded thin
• 8 ounces boudin sausage
• 2 ounces flour, all-purpose seasoned with salt & pepper
• 2 ounces vegetable oil
• 1 ounce bourbon whiskey
• 4 ounces heavy whipping cream
• 16 ounces corn cake batter
• 12 ounces butter compound
• 4 ounces scallions, spring or green onions thin

1. Pound alligator into 12 to 1 ounce medallions.
2. Heat saucepan with oil.
3. Lightly dredge medallions in flour and saute in hot pan for 10 seconds on each side.
4. Remove from pan and hold on heated plate.
5. Slice sausage in to thin pieces and place in saucepan.
6. Cook for 1 minute, add bourbon and flame.
7. Add compound butter and melt it while swirling pan.
8. Add cream and whip until smooth.
9. Make 8 3-inch cornmeal cakes on griddle.
10. On heated plate put corn cakes in middle.
11. Put cooked alligator on corn cakes and ladle 3 ounces sauce with sausage over all.
12. Sprinkle with sliced green onions for garnish.

alligator meat, sausage, flour, vegetable oil, bourbon whiskey, heavy whipping cream, corn cake batter, butter, scallions

Taken from recipeland.com/recipe/v/louisiana-alligator-44159 (may not work)