Trim and cut the alligator into 3 cm cubes. Place in a large pot and cover with the salted water for about 1 to 1.5 hours. Remove and drain well. Put it back in the empty pot and cover with the milk. Let it stand for another 1 to half hours. Remove and drain well. In a large pot over high heat saute the alligator in the olive oil until all the liquid is gone and the meat is starting to brown lightly. Remove from the heat and pour off any excess oil. Add the onions and saute until just crispy tender. Add all the remaining ingredients except the cornstarch , reduce the heat and simmer covered until the meat is very tender but not falling apart. About 1 to 2 hours.The liquid should cook down by about 0.33333333333333. Mix the corn starch with a little water or chicken broth and thicken the sauce if you wish. I don't like it too thick. Serve 6 to 8.
NOTES : Main Course Recipe by: LeRoy Trnavsky Posted to MasterCook Digest by email@example.com (LeRoy C Trnavsky) on Sep 8, 1998, converted by MM_Buster v2.0l.