INGREDIENTS:
16oz gator tail, sliced into filets.
1 T butter
1 T olive oil
2 T shallots (or onion), finely chopped (I used a whole shallot)
1 t minced garlic
2 T soy sauce
1/4 c champagne (or white wine)
1 can cream of mushroom soup (10oz)
3/4c half & half (or milk or cream)
3 T dijon
2 T parsley, finely chopped
DIRECTIONS:
Heat the butter & oil in skillet over med-hi heat.
Saute the gator filets, for a few min each side. Remove gator from skillet & set aside.
Add shallots & garlic to the skillet and cook for a couple minutes. Add in the wine.
Stir in the mushroom soup, half&half, dijon, & parsley.
Add the gator filets back in, and simmer till sauce is thickened.
note* I used about half the gator (used the other half for kebabs) but I made the same amount of sauce.
more photos:
