Certain areas of alligator meat requires tenderizing, such as the neck and leg area. The meat is used in various dishes, including soups and stews or as burgers for sandwiches. Low in fat, alligator provides a healthy alternative to more fatty meats. When properly sealed, the meat can stay frozen for up to a year. For tastier alligator meat, remove the fat and tenderize it properly.
Things You'll Need
Lay the alligator meat on a cutting board.
Trim all of the fat from the meat with a sharp knife.
Cut away the white tendons in the leg and body meat.
Pound the alligator meat with the rough edge of a meat mallet. Pound the meat until it is an inch thin.
Cut the alligator meat into cubes by cutting across the grain. You can also slice it for use as cutlets.
The body and leg areas of alligator meat work well for ground meat and in casseroles and soups. The jaw and tail areas are best when fried or baked.