Rinse gator meat and pat dry. Cut into bite-sized pieces. Heat 3 tablespoons of water in skillet. Add peppercorns and gator meat and cook, covered for 5 minutes or until juice runs clear. Remove gator and set aside.

Cook spinach according to package directions, drain and set aside. Melt butter in saucepan. Gradually add flour, stirring constantly until smooth. Continuing to stir constantly, add milk. Cook until smooth and thick. Add egg yolks. Cook until just under boiling point; do not boil.

Remove from heat and stir in the salt, pepper, paprika, nutmeg, onion and parsley.

Preheat oven to 400 degrees. Butter a casserole dish. Spread the spinach evenly in the bottom of the casserole. Arrange gator meat on top. Stir hard-cooked eggs into the sauce, then pour it over the meat and spinach. Top with Parmesan cheese. Bake for 10 minutes.

Yield: 4 servings

Note from IWMC: We recommend to kill the alligator prior to using the meat. IWMC is not responsible for injuries resulting from not following this recommendation.