Alligator Stew

• 3 pounds alligator meat tenderloin tail meat, well trimmed and cubed
• 1 each milk enough to cover meat in pot
• water salted, enough to cover meat in pot, cold
• 1 tablespoon olive oil
• 20 ounces chicken broth canned
• 1 each onions large, chopped
• 5 each garlic cloves chopped
• 1/2 teaspoon white pepper ground
• 1 teaspoon cumin ground
• 1 teaspoon oregano rubbed
• 7 ounces green chili peppers diced
• 1 each tomatoes larege, ripe, peeled
• 2 teaspoons cajun seasoning optional

1. Trim and cut the alligator into 1 inch cubes.
2. Place in a large pot and cover with the salted water for about 1 to 1 1/2 hours.
3. Remove and drain well.
4. Put it back in the empty pot and cover with the milk.
5. Let it stand for another 1 to 1/2 hours.
6. Remove and drain well.
7. In a large pot over high heat saute the alligator in the olive oil until all the liquid is gone and the meat is starting to brown lightly.
8. Remove from the heat and pour off any excess oil.
9. Add the onions and saute until just crispy tender.
10. Add all the remaining ingredients except the cornstarch, reduce the heat and simmer covered until the meat is very tender but not falling apart.
11. About 1 to 2 hours.
12. The liquid should cook down by about 13.
13. Mix the corn starch with a little water or chicken broth and thicken the sauce if you wish.
14. I don't like it too thick.

alligator meat tenderloin, milk, water, olive oil, chicken broth, onions, garlic, white pepper, cumin ground, oregano, green chili peppers, tomatoes, cajun seasoning optional

Taken from recipeland.com/recipe/v/alligator-stew-38960 (may not work)