Alligator meat is a delicacy here in Louisiana. Years ago, alligator was plentiful but demand for alligator hide nearly drove them into extinction. Nutria  lacking their natural enemy, have grown in numbers and eat so much vegetation that coastal erosion has become a problem. Cajuns, always frugal with what nature provides, found that alligator meat was tasty --- especially the tail for grilling. Conservation and even alligator farming has brought this tasty meat back to our tables. Nutria are plentiful and are good to eat also, below is a recipie for Sauce Piquante. A wonderful dish served over rice ( as with most Cajun Dishes).
 
 

A sauce piquante (pronounced sos pee-kont) is a highly seasoned stew. Piquante means "to prick"  and that's what the spices and flavors in this do.

Caution : Unless you like food with lots of fire, you can adjust the
                ratio of whole tomatoes to Rotel tomatoes. Rotel tomatoes
                are tomatoes packed with japaleno peppers, good but HOT.

Directions :

    Boil alligator meat for 5 minutes to remove fat. Rinse meat in clean water. Brown meat in black iron pot. Remove meat and clean pot. Place flour and oil in black pot. Cook stirring constantly until as dark as chocolate. Add onions and bell pepper. Cook until dark brown and soft. Add tomato paste and cooked tomatoes and simmer for 30 minutes. Add garlic, meat, seasonings, and andouille and simmer 25 minutes. Add butter and cook for another 40 minutes. Serve over rice.

Any meat can be substituted in a sauce piquante. Deer , Moose , Roos,      ( for our friends down under), Nutria, Elk... just about any dark meat will taste good.