Alligator or ostrich recipes (chicken, beef, fish, best way)

[steiconi]

I'd like to try both alligator and ostrich (not together).

Sadly, no restaurants in my area offer them, but I can get them from a specialty butcher.

What's the best way to cook each? Google shows lots of fried and stewed alligator, is that best?

Do you have a fave recipe for either of these exotic meats?

Any other favorite exotics? I've had rattlesnake more than once...

[NYC refugee]

Alligator is chewy and in my opinion, best in a sausage with seasonings. I had it that way in New Orleans and there was nothing to dislike about it.


I had ostrich at a fancy food show and it has a beef taste, though the tidbit I got was so small I can't offer much else.


I like frog legs, fried, with any kind of seasoning or sauce. I like smoked eel. I hate venison, or I think I do, as the one time I had it I found it chewy and flavorless. I'm sure I'd like rattlesnake, but haven't had the opportunity.

[heavymind]

OP, you must know about the ostrich farm north of Tucson, yes?
https://www.roostercogburn.com/

Website says they sell ostrich meat onsite.

[steiconi]

Originally Posted by heavymind

OP, you must know about the ostrich farm north of Tucson, yes?
https://www.roostercogburn.com/

Website says they sell ostrich meat onsite.

They only sell jerky, which I don't want. I'd love an eggshell, but they're $25, out of my comfort zone.

I can buy the meat in town, instead of driving an hour to the ranch

[heavymind]

^^I remember passing that ostrich farm many times when I lived down south and was surprised to see that it's still in operation decades later.

I've eaten duck eggs. The shell is harder to crack, and I imagine ostrich eggs are even tougher. One egg would probably be enough to make an omelet for two people.

[jlawrence01]

I have had alligator dishes at Festival Acadien in Lafayette, LA and in several restaurants in SW Louisiana.


One of my favorites is Alligator in Piquante Sauce.
https://www.louisianaseafood.com/rec...sauce-piquante


Good luck finding a lot of these things in the Tucson area. At times, I have found it difficult to locate crawfish meat and okra over the years.

[steiconi]

Originally Posted by heavymind

^^I remember passing that ostrich farm many times when I lived down south and was surprised to see that it's still in operation decades later.

I've eaten duck eggs. The shell is harder to crack, and I imagine ostrich eggs are even tougher. One egg would probably be enough to make an omelet for two people.

An ostrich egg is about equal to two dozen chicken eggs. Those two people would have to be mighty hungry.

The ranch sells empty shells for $25. They don't seem to sell fresh meat or eggs.

[steiconi]

Originally Posted by jlawrence01

I have had alligator dishes at Festival Acadien in Lafayette, LA and in several restaurants in SW Louisiana.


One of my favorites is Alligator in Piquante Sauce.
https://www.louisianaseafood.com/rec...sauce-piquante


Good luck finding a lot of these things in the Tucson area. At times, I have found it difficult to locate crawfish meat and okra over the years.

I've been told Dickmans sells both gator and ostrich, and LeeLee's sells ostrich. I haven't made it to either to check it out.

[heavymind]

In Australia if you see "flake" listed on a seafood menu, it's shark. Not sure which species, maybe just shark in general.
I couldn't bring myself to try it.

[Jkgourmet]

I've had A LOT of game (especially in south africa) and reptile meat (which is not uncommon in AZ).

One of the very best things I have ever eaten was ostrich carpaccio (meaning very thinly sliced, raw meat) in South Africa. I've tried venison twice prepared once as a steak and once in stew, and I'm unlikely to try it a third time. Other than that, I'd have any of them again, and can't easily think of things I wouldn't at least try (brains or testicle of any animal will forever be on my no way in hell am i eating that list.)