CREAMY CROC CASSEROLE

Thanks to Jacques van As for this delicious recipe

CREAMY CROCODILE CASSEROLE

INGREDIENTS:

1 kg Crocodile meat

Flour for rubbing on croc meat

1 tablespoon oil

2 tablespoons butter (separate)

Garlic to taste (approx. whole head, peeled)

0.5 cup chicken stock (chicken cube dissolved in half cup water)

0.5 teaspoon lemon juice

1 cup fresh cream (250 ml)

Salt and pepper to taste

2 carrots chopped

Mushrooms sliced

1 onion, chopped

2 – 3 potatoes, chopped, or whole baby potatoes

Green/red or yellow peppers

METHOD:

1. Cut crocodile meat into cubes & season with salt and pepper
2. Dust fillets with flour and set aside
3. Add the olive oil and 1 tablespoon of butter to a pot over medium heat. Fry the crocodile until nice and golden, remove from heat and set aside.
4. Reduce the heat to low and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook until light golden brown.
5. Add the chicken stock, lemon juice and vegetables
6. Stir in the cream and add the croc meat back into the pan
7. Let it cook on low for 10 to 20 minutes or so, until the sauce is less and the meat is cooked through.