Alligator
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The choicest cut of the alligator is the tail meat which is white and very much like veal in texture. The tenderloin comes
from a cylindrical tube inside the tail.
The body meat is somewhat darker and has a stronger taste and
slightly tougher texture. It is very similar to pork shoulder.
Alligator tastes somewhere between chicken
and rabbit, with perhaps a hint of frog legs. Alligator can be used in jambalayas, soups, and stews.
For recipes using alligator, try: http://www.exoticmeats.com/recipie.shtml
