Sauteed gator medallions in dijon mustard sauce was our second course of gator tonite. I was proving that you can cook gator meat without breading and deep frying and have it come out tender and tasty!
Sautéed Alligator Medallions in Dijon Mustard Sauce Seafood-4005
1 pound alligator meat
4 extra-large eggs, beaten
1 1/2 cups all-purpose flour
1/2 cup drawn butter seasoned with salt and pepper
Make sure meat is free of fat. Cut meat into small medallion-like pieces and tenderize with a meat mallet until very thin. Roll the medallions in seasoned flour making sure the meat is completely covered. Dip each piece into beaten eggs. Quickly saute‚ with butter until golden brown on both sides. Drain and serve with Dijon Mustard Sauce. Garnish with lemon wedges and parsley.
Dijon Mustard Sauce
1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon soy sauce
1 teaspoon lemon juice
I added a dash of hot sauce and a pinch of cayenne pepper
Combine all ingredients and mix well.
I forgot to take pics cooking it and am starting to get tipsy, plating suffers! :D I thought the cocktail sauce would add color!