Stuffed Alligator Meat (Roasted Stuffed Alligator Meat)

Name: Stuffed Alligator Meat
Yield: 8
Ingredients: 1,250 kg of alligator; 150 g of calabresa sausage; 1 large beetroot, cut into four strips; 4 fine salt stalks; 1/4 cup of oil; 2 medium onions, chopped; 3 cloves of garlic, minced; 1.5 kg of ripe tomato, peeled and cubed; 1 cup of water (240 ml); Salt and black pepper to taste

1
1,250 kg of alligator
2
150 g of calabresa sausage
3
1 large beetroot, cut into four strips
4
4 fine salt stalks
5
1/4 cup of oil
6
2 medium onions, chopped
7
3 cloves of garlic, minced
8
1.5 kg of ripe tomato, peeled and cubed
9
1 cup of water (240 ml)
10
Salt and black pepper to taste

Ingredients

1
1,250 kg of alligator
2
150 g of calabresa sausage
3
1 large beetroot, cut into four strips
4
4 fine salt stalks
5
1/4 cup of oil
6
2 medium onions, chopped
7
3 cloves of garlic, minced
8
1.5 kg of ripe tomato, peeled and cubed
9
1 cup of water (240 ml)
10
Salt and black pepper to taste

Directions

1
Clean the meat, remove excess fat, and season with salt and pepper
2
Using a large and sharp knife, make several deep cuts in the center of the meat to form a 4 cm diameter hole (you will remove a small amount of meat; the important thing is to open up a cavity to fill)
3
Inside the cavity, place the sausage, beetroot, and salt
4
Sew the opening with needle and thread suitable for kitchen use
5
In a large pan, heat the oil and brown the meat on all sides
6
Add the onion and garlic and fry for 3 minutes
7
Add the tomato and water
8
Cover and cook at high heat until boiling
9
Adjust seasoning
10
Lower heat and cook for 1 hour and 30 minutes or until the meat is tender
11
As the broth dries out, add more water as needed
12
The broth should be thick
13
Cut into slices and serve immediately
14
393 calories per serving