337. ALLIGATOR SPAGHETTI with BACON

3 lbs alligator meat
3-6 oz cans of tomato paste
4 teaspoons salt
1 cup minced bell pepper
3/4 cup chopped parsley
2 cups minced onion
½ cup worchestershire sauce
1 lb mushroom stems and pieces
3 cans (2 lbs, 3 oz each) tomatoes
4 Tsps oregano
3 cloves minced garlic
2 tablespoons sweet basil
½ lb sliced bacon, diced
1½ cups water
¼ tsp tabasco
spaghetti

In a 4-6 quart pot, fry the bacon until crisp. Remove the bacon and all but 3 tablespoons bacon grease. Add alligator meat which has been cut into 1 inch cubes and brown. (If using smoked alligator meat, omit this stage) Remove meat when brown and set aside. Sauté onions, drained mushrooms, bell pepper and garlic for 10 minutes. Stir in the tomatoes, tomato paste, water, worcestershire sauce, parsley, basil, oregano, salt and tabasco. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, for 3 hours or longer. Add reserved alligator meat and simmer until meat is tender. Serve over spaghetti with parmesan cheese. Sauce yield is approximately 5 quarts.


courtesy of: Louisiana Fur and Alligator Advisory Council, 318-354-1229