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Alligator in Garlic-Wine Sauce

Reviewed: Oct. 4, 2008
I was pleasantly surprised with this one. I've only had alligator in restaurants, so naturally I was hesitant about making it at home, but I'm glad I did. The taste, in general, is fantastic, but there are two minor glitches--one is that by cooking the garlic in the oil first, it tends to burn before the alligator is cooked all the way through if you have larger pieces. Also, the sauce made from deglazing the pan with the white wine is fabulous, but there's hardly any of it left. It is likely the perfect amount for a light dinner for two, to feed a hungry family of three, there just wasn't enough to go around--and let me assure you there should have been because it's delicious soaked into the rice once the alligator is all gone! Thanks for this one, I'll definitely make it again next time I wind up with alligator meat!
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