Gator round up yields big bonus!

This week we decided that it was time to start moving the big bull gators back to the exhibition pond that had snuck over to "date" during breeding season. So we were in the process of capturing one of the big ones when we heard rustling in the brush---and here comes "momma" gator-rushing us...we were caught off guard! It is a little early for eggs to be in the nests. But to our surprise we collected 43 beautifully banded alligator eggs. What a way to start our day. Boy she's a feisty Momma gator.

Recipes - By Patty Register

"Tall Tail" Recipes
On this site we hope to offer many of our family favorites and share any recipes our guest share with us. Alligator is very delicous, is healthy for you and is easily used in any fish, chicken or veal recipes.
Our Gatorama farm raised meat is always consistent in flavor and texture since it is harvested from young farm gators never trapped or wild alligator. There is no need to soak or tenderize the meat. Enjoy our alligator meat without further processing.

ALL NATURAL--we do not add hormones, preservatives or fillers!

It really is perfect tail every time!


Fried Gator Bites

• 2lbs. Farm raised gator
• ¾ c flour
• ¼ c cornmeal
• cooking oil
• Everglades Seasoning

Cut gator into small finger sizes. Heat oil to 375 degrees. Combine flour and meal in bag. Shake gator in mixture.

Deep fry for 3-5 mins.

Drain on paper towels. Season with Everglades Season.



Blackened Gator

• Farm raised gator
• Butter or Italian dressing
• Blackened Seasoning mix

Cut gator crosswise in half.( You want a fillet about ½ inch thick). Dip fillet in butter or dressing to coat. Then sprinkle both sides evenly with mix. Cook on white hot skillet until done, approx. 2-3 mins each side until crispy. Serve with lemon or butter if desired.



Gator Ribs

• 2 sides of ribs per person
• Everglades Seasoning Heat
• Hot sauce
• Flour
• Pepper

Wash ribs, trim fat. Cut ribs into 1 rib sections. Season with seasoning. Roll in flour. Fry 6-8 minutes or until brown over high heat. Roll or brush with hot sauce.



Gator Piquante

• 1 ½ pounds farmed gator
• ¾ cup celery
• ½ cup green onion
• ½ cup bell pepper
• 16 oz. can of tomatoes
• ¼ tsp. Salt
• 1/8 tsp. White pepper
• 1/8 tsp. Red pepper

Cut gator into 1-inch cubes. Chop vegetables. Cook meat in non-stick skillet over med. Heat until all natural juices have evaporated. Add vegetables, sauté until tender. Add tomatoes, salt, pepper and red pepper. Simmer until meat is tender. Serve with rice if desired.


Sauteed Alligator with Garlic & Cilantro sauce

2.5 lbs gator tail
1/2 cup lime juice plus a little more to your taste
1 Tbls of olive oil 2 Tbls of butter
5 Tbls crushed garlic 1/2 cup white wine
3 Tbls all purpose flour 4 Tbls chopped fresh cilantro
Salt and pepper to taste

Rinse and pat dry alligator fillets. Place in a glass dish. Sprinkle with lime juice, cover with plastic wrap and refrigerate for at least an hour. In skillet or frying pan, combine oil and butter and heat over med heat. Add garlic and sautee lightly. Remove garlic--set aside. Remove gator from chilling and save lime juice, dry on paper towels. Dust gator with flour, heat same skillet back up over med-high heat, fry gator 2-3 minutes per side until brown and crisp. Remove gator and place on warming dish. Reheat garlic, add in lime juice, wine, cilantro and salt and pepper. Heat just until cilantro begins to wilt. Pour over fillets and serve with rice or pasta. Serves about four

Life on the Farm - Introduction

In this section we will be posting information and answering questions about "Life on the Farm"!