Alligator Piccata

October 24, 2025 Nathan L. Judice Alligator, Columns, How Sportsmen Cook, Recipes

Serve this bright, rich dish with angel hair pasta

In Louisiana, we don’t think twice about cooking alligator — it’s just part of who we are. Folks call it the “chicken of the swamp” for a reason. It’s mild, tender and takes on flavor beautifully no matter how you cook it. Beyond being delicious, alligator is also an incredible source of lean, wild protein that’s both sustainable and local — a true taste of our bayou bounty.

Every year, the Louisiana Department of Wildlife and Fisheries (LDWF) helps manage this resource responsibly, keeping our wetlands healthy while supporting opportunities for hunters. Through raffle tags and landowner tags, hunters get their chance to harvest their own wild gator.

This Alligator Piccata recipe gives that wild-caught meat the respect it deserves. The gator tail is pounded thin, seasoned with lemon pepper and zest, then lightly pan-fried and served with a buttery lemon and caper sauce over angel hair pasta. This dish is a Southern spin on an Italian classic and a perfect reminder that Louisiana’s wild game belongs in every kitchen.

Happy hunting,

Recreational Chef

INGREDIENTS FOR THE ALLIGATOR:

  • 1 lb. alligator tail meat, trimmed and sliced into ½-inch medallions
  • 1 tsp. salt
  • 1 tsp. lemon pepper seasoning
  • ½ cup all-purpose flour
  • 2 tbsp. olive oil
  • 2 tbsp. butter

FOR THE SAUCE:

  • 1 shallot, minced
  • 4 cloves garlic, minced
  • ½ cup dry white wine
  • ¾ cup of chicken or vegetable stock
  • ¼ cup of fresh lemon juice
  • Zest of 1 lemon
  • 3 tbsp. capers, drained
  • 1 tbsp. of caper brine
  • 4 tbsp. unsalted butter, cut into cubes
  • 1-2 tbsp. fresh parsley, chopped

FOR THE PASTA:

  • 8 oz. angel hair pasta
Alligator Piccata

PREPARATION: Serves 4

Prep the alligator

  1. Slice the alligator tail into medallions and gently pound them with a meat mallet until about ¼-inch thick.
  2. Season both sides of the medallions with salt and lemon pepper.
  3. In a shallow dish, combine the flour with another pinch of salt and lemon pepper. Dredge the seasoned alligator pieces lightly in the seasoned flour, shaking off any excess.

Cook the alligator

  1. Heat a skillet over medium-high heat and add in the butter and olive oil.
  2. Add the alligator medallions in batches and cook 2-3 minutes per side until golden brown and cooked through (internal temperature of 160F).
  3. Transfer to a plate and keep warm.

Make the piccata sauce

  1. In the same pan, lower the heat to medium and add the shallot and garlic. Sauté for 1-2 minutes until fragrant.
  2. Deglaze the pan with white wine and scrape up any brown bits.
  3. Once the wine has reduced by half, stir in the chicken stock, lemon juice, caper brine, capers and lemon zest. Let simmer for 3-5 additional minutes or until it reduces slightly.
  4. Once the sauce has reduced, taste for seasoning and adjust according to your liking. Remove the pan from the heat and whisk in the cold butter one cube at a time, until the sauce becomes smooth and glossy. (Removing the pan from the heat will ensure that the sauce won’t break)

Cook the pasta

  1. Boil the angel hair pasta, according to the brand directions, in salted water.

Plate and garnish

  1. Toss the angel hair pasta in the piccata sauce until evenly coated.
  2. Place a nest of the pasta on each plate, top with the seared alligator medallions, and spoon over the lemon and caper butter sauce. Garnish with some fresh parsley.

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