The trouble with snake is:Mad Ogre said:Just hunt down a nice fat snake.
Thems good eating.
Hope this helps when you get your gator.Joel in an e-mail said:Sam,
Alligator cooking to me, if it's not fried, is simply a variation on a theme of sauteing...
The taste can be changed significantly by just changing from butter (never margarine) to olive oil.
Cilantro and capers go really well with alligator, but not at the same time. The tastes of each one conflict with the other.
Then, Grand Marnier with Cilantro is a marvelous combination.
Capers and white wine are another great combination, as is cognac and cilantro.
A simple garlic (crushed) and butter baste is always good.
One key to alligator, like most wild game, is never over cook it. A bit
toward the medium rare side is always best for alligator.
Salt and pepper to taste, of course.