Alligator Or Turtle Sauce Piquante
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Alligator Or Turtle Sauce Piquante
  Game    Sauces  
Last updated 6/12/2012 12:42:03 AM. Recipe ID 967. Report a problem with this recipe.
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      Title: Alligator or turtle sauce piquante
 Categories: Ground beef, Gumbos & st
      Yield: 1 Servings
      3 lb Alligator Meat (Tail Meat)
      3 tb Cooking oil
      3 tb All-purpose flour
      3 md Onions -- chopped
      2    Cloves garlic -- chopped
      2    #2 Cans Tomatoes Or
      1 cn Rotel tomatoes
      1 cn Tomato paste -- (6 ounce)
           Boiling water
      3    Ribs celery -- chopped
  1 1/2 bn Shallots -- finely cut
      2 lg Bell peppers -- chopped
      4    Bay leaves -- (4 to 6)
      1 ts Allspice
      1 tb Sugar
    1/4 lb Butter
      1    Lemon -- thinly sliced
      1 cn Mixed Chinese vegetables
           With water chestnuts
           Salt and pepper to taste
           Sherry or red wine-optional
  Parboil or pressure cook the meat, tenderizer helps. Brown flour in
  oil to make a roux. Add vegetables and tomato paste and cook slowly
  for 30-40 minutes. Add chunks of alligator meat with enough boiling
  water to cover. Boil down for 30 minutes. Add celery, shallots, green
  peppers, bay leaves, Allspice, sugar and Chinese vegetables. The last
  ingredients give a nice body to the roux, particularly the crunchy
  water chestnuts. If desired, sherry or red wine may also be added to
  the sauce. Raise heat and thicken. Add sliced lemon and butter just
  before serving. This recipe for sauce piquante may be used for many
  other kinds of meats. 

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Recipe ID 967 (Apr 03, 2005)

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