Alligator

Broadleaf offers both farm raised and wild alligator. Farm raised alligators are all white meat. In wild alligators, the legs and some of the body meat under the jaw are reddish and are often substituted for turtle meat or used for sausages, soups and fritters. The most tender cut is the slightly pink tenderloin, followed by the sirloin which is pure white meat. Wild and farm raised alligators are cooked using the same methods. Marinating alligator before cooking will tenderize it and add flavor. Flavorful, with a taste akin to chicken or rabbit, alligator meat is low in fat and low in calories.