If its a tail , make a sauce pecaun.
First make sure to seperate the muscles completely.
Trim ALL fat and membranes off the muscles.ALL
Season with tony chacheres fine creole seasoning liberally.
Next....bake for two hours wrapped in tin foil on about 300 degrees.
Meanwhile make a sauce pecaun.( like your favorite spaghetti sauce.)
Make some rice.
Fill a serving platter about 1/3 full with the rice. Cover the bottom.
Make an indention in the middle of the rice large enough to rest your gator tail in.
Pour your sauce into the indention. Full.
Take the gator tail and slice it like a pork loin. They will look almost the same. Only the gator is clean and white.
Place the tail right down in the nest you made for it . Try not to squirt sauce all over the rice.
Place a little garnesh around the sides and serve hot with your favorite vegetables and a good spicy bread.
You will need to adjust your cooking time by how big your tail is.( the gator...lol)
I can't emphasize how important it is to remove all traces of the membranes around the muscle enough.
Tony chacheres is a local seasoning.if you can't get it . Its salt, garlic( a lot of it) black pepper, cayenne, jalepeno, and onion powder. Should work well for you.
Keep checking when its baking and barely brown the outside.