Saffron Alligator Stew with Chardonnay (Crockpot)

3 pounds USDA-certified organic, alligator tail meat, chopped into 2-inch pieces

2 cups Louis Jadot unoaked chardonnay

8 TBL organic saffron threads, freshly and finely-ground

1 large, organic, sweet Maui/Vidalia onion

5 TBL organic Herbes de Provence

1/3 cup organic, fresh garlic cloves, peeled, washed, ends trimmed, oven-roasted, then finely-minced

2 qty 32-ounce cans of crushed, organic, heirloom tomatoes, sodium-free

1/4 cup of Australian extra-virgin olive oil, fairwage, owned by a South Asian female, first-generation immigrant family

4 cups organic, peeled, baby carrots (soaked, then rinsed)

2 pounds organic butternut squash, peeled, washed, then cubed

5 TBL fresh, organic tarragon leaves, finely-chopped

1 - 2 TBL Pernod

1 large, organic fennel bulb, washed, ends trimmed, then diced into 1/4-inch pieces

Finely-ground sea salt, to taste
(3 TBL or one tablespoon per pound of meat)

Divide ingredients in half for at-home crockpot, largest sized.