Braising:  Rinse crocodile or alligator tail meat, pat dry with a paper towel, and cut into cubes.  Saute onions and spices in a skillet. Add meat and a small amount of cooking liquid. Simmer until tender, about 40 minutes.

Pan-frying: Rinse crocodile or alligator tail steaks and pat dry with a paper towel. (For blackened alligator steak, rub meat with a mixture of spices.) Heat a skillet unitl hot. Add oil or butter. Sear steak for two minutes, turn and sear the other side for another two minutes. Larger steaks may take up to a total of five minutes. For alligator balls, mix grount meat with egg and spices, dredge in flour, and fry until brown.

Stewing:Rinse crocodile or alligator meat, pat dry with paper towel, and cut into cubes. Dredge in flour and spices. Brown in oil if desired. Then put in a Dutch oven and cover with liquid and herbs, spices, and vegetables. Cook in a preheated oven at 325°F (160°C), or on the stovetop over low heat until meat is tender.

Grilling: Rinse crocodile or alligator tail and pat dry with paper towel. Marinate in milk and spices for three hours. Drain marinade and pat meat dry. Brush tail meat with oil and place on prepared grill with rack about 4 to 6 inches (10 to 15cm) from the heat source. Grill for about 10 minutes on each side.

Broiling: Rinse crocodile or alligator tail, pat dry with paper towel, and cut into slices. Lay slices on broiler pan, brush with butter, and place 6 inches (15 cm) from element. Broil 10 to 15 minutes, turning halfway through.

 


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