2 tablespoons red wine2 tablespoons dry white wine1 pound alligator tail meat1 medium yellow onion, diced1 clove garlic, minced1/2 green bell pepper, chopped1/2 red bell pepper, chopped1/2 yellow bell pepper, chopped2 ounces water1/4 pound unsalted Butter1/16 teaspoon hot pepper sauce1/16 teaspoon Tabasco sauce8 tablespoons all purpose flour1 teaspoon corn starch1 bay Leaf, crushed1/8 teaspoon chili powder1/8 teaspoon ground black pepper1/8 teaspoon ground red pepper1/8 teaspoon ground white pepper1/2 teaspoon salt1/16 teaspoon Angostura Bitters1 pound puff pastry Dough

Begin by removing any silver skin and tendons from the tail meat. Slice into strips, 1 and 1/2"x1/8"x1/8", reserve. Mix salt, black and white pepper with flour. Dredge alligator meat in flour and shake to remove excess. Heat a 3 quart sauté pan and add 4 tablespoons butter. Sauté meat to slightly brown. Remove meat from pan and reserve. Remove excess butter from pan. Return to heat. Add wines to deglaze. Add remaining butter. Sauté onion and garlic for two minutes. Add all bell peppers, herbs and spices. Sauté for five minutes and add reserved meat. Simmer uncovered, for 15-20 minutes or until meat is tender. Mix the cornstarch with the water, add to pan to bind any sauce, stirring as you add. Cook one minute longer. Remove from heat and reserve to cool.  Prepare a work surface with flour. Lay a sheet of puff pastry on surface lengthwise and cut into 4" squares. Cut once diagonally, from corner to corner to form a triangle. Spoon approximately 1 tablespoon of alligator mixture onto one half of each triangle. Brush the other half of the dough with a little water. Fold the opposite corner over to form a top. Using the tines of a fork, seal the top to the bottom. Pre-heat oven to 375 F. Place turnovers on a parchment covered baking sheet and bake 15-20 minutes, or until pastry is light brown and flaky.