Title: Sweet & sour alligator
 Categories: Cajun, Main dish, Game, Canadian
      Yield: 6 Servings
 
      2    Eggs - beaten
    1/4 c  Flour - PLUS 2 Tbsp.
      2 tb Milk
      1 ts Salt
  1 1/2 lb Alligator tail meat - cut in
           -3/4 inch cubes
      4 c  Vegetable oil
      1 c  Pineapple juice
    1/3 c  Brown sugar - firmly packed
      3 tb Cornstarch
      1 cn Tomato sauce - 8 oz. can
    1/3 c  Cider vinegar
    1/3 c  Light corn syrup
    1/2 ts Garlic salt
    1/4 ts Black pepper
      1 cn Pineapple chunks - 8 oz. can
      1 md Bell pepper - cut in 1 inch
           -squares
      2    Celery stalks - sliced
           -diagonally
    1/2 md Onion - thinly sliced
           Hot cooked rice
 
  DIRECTIONS: Combine eggs, flour, milk and salt; mix well. Add
  alligator cubes, stirring to coat. In two quart deep fryer, heat oil
  to 350 degrees. Deep fry alligator a few pieces at a time until
  golden brown. Drain well. In a four quart saucepan, combine pineapple
  juice, brown sugar, cornstarch, tomato sauce, vinegar, corn syrup,
  garlic salt and pepper. Stir well. Cook over medium heat, stirring
  constantly until thickened. Stir in alligator chunks, pineapple, bell
  pepper, celery and onion. Cover and simmer 10 minutes.  Serve over
  hot rice.
  
  Serves 6.
  
  (Alligator is extremely versatile and can be used in recipes that
  call for chicken, veal or pork.  As Canadian prairie alligators tend
  to be rare and allusive, I'm going to try this recipe substituting
  pork for the alligator. ~ FHT)
  
  From the September/October 1990 issue of the Louisiana
  Conservationist, P.O. Box 98000, Baton Rouge, LA 70898
  
  For more alligator recipes contact; The Louisiana Seafood Promotion
  and Marketing Board P.O. Box 70648 New Orleans, LA 70172-0648
  
  Telephone: (504) 568-5693
  
  Calories     per serving:             Number of Servings: 6 Fat grams
  per serving:
  :           Approx. Cook Time: Cholesterol per serving: Marks: