1 tablespoon butter
1 tablespoon olive oil
1 pound Florida alligator fillets, thinly sliced
or pounded thin
2 tablespoons Florida shallots, finely chopped
¼ cup brandy
1 10-ounce can cream of mushroom soup
¾ cup milk
3 tablespoons coarse-grain Dijon mustard
2 tablespoons chopped Florida parsley

Heat the butter and oil in a large skillet over medium-high heat. Add alligator meat and sauté quickly, 1 minute per side. Remove and keep warm. Add shallots to skillet and sauté 2 minutes. Add brandy to skillet and deglaze by stirring to loosen browned bits from bottom of pan. Stir in soup, milk, mustard and parsley. Simmer over low heat until sauce is smooth and thick. To serve, spoon Dijon sauce over alligator fillets.


1 pound ground Florida alligator meat
1 large egg, lightly beaten
2 tablespoons Florida onion, finely chopped
1/3 teaspoon ground black pepper
½ teaspoon salt
1 tablespoon olive oil
1 red Florida bell pepper, cut into strips
1 green Florida bell pepper, cut into strips
1 yellow Florida bell pepper, cut into strips
1 Florida onion, sliced
Salt and pepper, to taste
French bread slices or rolls

Preheat grill. In a bowl, combine alligator meat, egg, onion, salt and pepper, mixing lightly but thoroughly. Mixture will be very moist. Shape into 4 patties, each ½-inch thick. Cover and set aside. Heat the oil in a medium nonstick skillet over medium-high heat. Add onion and pepper strips, and sauté until tender. Season to taste; reduce heat and keep warm. Grill meat patties for 10 to 12 minutes over medium heat until cooked through, turning once. Serve open-face on French bread slices or in a roll, top with sautéed onion and peppers.Palm Tree