Cut ham into bits; mash herbs and seasonings with it, and put them aside. Boil alligator meat 15 minutes. Remove from heat and save the stock. Chop up the meat. Brown onions in lard or vegetable oil; add turtle meat and brown well. Then add ham and seasonings, stirring constantly. Add stock and 2-1/2 to 3 quarts water with salt and various peppers (to taste) and also the lemon, chopped very fine. Cook for an hour or so stirring frequently.

Combine all ingredients, form into 1-inch balls. Allow to set for one hour. Dredge with flour and fry until brown. Serve hot.

Season with salt, pepper and garlic powder Mix all ingredients and form into patties. Pan fry until golden brown.

Add onions, celery, bell pepper, garlic and jalapenos. Saute until vegetables are wilted, approximately 3 – 5 minutes.

Add pinto beans, tomato sauce and chicken stock. Bring to a low boil and reduce to simmer.

Add chili powder and cumin. Stir well.

Cook for 1 hour, stirring occasionally.

Once alligator is tender, season to taste using salt and black pepper.

Arrange alligator fillets in an ovenware dish large enough to place in a single layer, sprinkle with salt, pepper and garlic. Squeeze lemon juice over fillets. Cut a generous amount of butter into squares and place over the fillets. Arrange lemon slices over the fillets and then sprinkle generously with parsley. Bake in a 375 F oven until fillets are cooked. Serve with french bread.

Trim meat and cut into finger sized pieces. Soak pieces in beer overnight. Drain. Deep fat fry until golden brown.

Season fillets with onion and garlic. Place in an aluminum pan ( or wrap and seal in aluminum foil ) on grill. Dot each fillet with butter. Turn over half way through cooking. Cook over medium grill for 15 to 20 mins.

Place milk in a deep bowl, add pepper flakes and rosemary. Season meat with
black and cayenne peppers. Place meat in the bowl, add milk as needed to cover.
Let marinate 3-4 hours. Remove meat from marinade, discard marinade. Pat the
meat dry. Re-season the meat, if desired, with black and red peppers. Add salt
to taste, if desired. Brush meat with olive oil to reduce sticking, and grill
over hot coals, or over medium heat in a gas grill for about 10 minutes each
side, brushing with oil again when turning.

Pound alligator until slightly flattened. Season using the blackening seasoning. Cook in hot oil for approximately 4 to 5 minutes, turning constantly after the first minute. When cooked, drain excess oil. Serve sliced.

Preparation
Season ribs. Fill crock pot with ribs. Pour barbecue sauce over ribs. Cover and cook until tender.

Preparation
Season alligator cubes with garlic, salt and pepper to taste. Combine eggs, milk and mix well. Roll each piece of alligator in flour then dip in egg and milk batter. Shake off excess batter and deep fry at 325 degrees F until golden brown.

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Preparation
Cut alligator meat into bite-sized pieces. Heat oil in skillet over medium heat; add meat and cook for 5 minutes, turning once. Add pecans and garlic and cook an additional minute. Remove mixture from skillet and let cool. Combine the cooled meat with remaining ingredients; mix well. Chill overnight.

Preparation
Cut meat into bite-sized pieces and sprinkle with paprika. Coat skillet with cooking spray and cook meat on medium for 6 to 7 minutes. Remove meat from skillet and let cool. When meat is cool combine with vinegar, onions, oil and garlic. Refrigerate overnight, stirring occasionally. Remove meat and onions from marinade and serve.

Preparation
Sauté onions in oil until golden brown; add bell pepper and celery and sauté until tender. Add meat, bay leaf, basil, salt and pepper and simmer for 40 minutes. Add parsley and shallots about 5 minutes before serving.

Directions

1. Heat oil to 375 degrees.
2. Mix beer, eggs, mustard tony’s, tabasco, in a bowl then add alligator meat and mix.
3. Take a few pieces at a time and roll them in the corn flour.
4. Add them to the hot oil and cook until golden brown.