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Alligator Medallions with Mustard Sauce  HT  MC   15mins


Serves  4      Hot   Game  Main Course



For the sauce

240ml/8fl.oz. Mayonnaise

1 teasp Soy Sauce

1 tbsp Dijon mustard

1 teasp Lemon Juice

Other ingredients

450g/1lb Alligator or Crocodile Meat

4 Large Eggs, beaten

150g/5oz Plain Flour (seasoned with Salt and Black Pepper)

100g/4oz Butter




1. Place all the sauce ingredients in a bowl and mix well. Set aside.


2. Trim the fat from alligator meat and cut into 12 medallions.


3. Flatten with a meat mallet until or rolling pin until quite thin.


4. Coat the medallions in the seasoned flour making sure the meat is completely coated. Shake off surplus and set aside.


5. Place the beaten eggs in a shallow dish and dip each medallion into the egg to coat on all sides.


6. Heat the butter in a large frying pan, add the medallions and  sauté for 2-3 minutes on each side. Do not overcook.


7. To serve - transfer the medallions to heated plates and serve with the mustard  sauce drizzled over the top. Serve immediately.



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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