Turtle Stew

Recipe Ingredients

1 cup	62g / 2.2oz	Flour - for roux
1/4 cup	59ml	Cooking oil - or olive oil - (for roux)
1/4 cup	59ml	Bacon drippings - for roux
2 cups	125g / 4.4oz	Onions - chopped
1/2 cup	73g / 2.6oz	Bell pepper - chopped
1 cup	146g / 5.1oz	Parsley - finely chopped
1 tablespoon	15ml	Garlic - finely chopped
4 cups	948ml	Water
1 cup	237ml	White wine - dry
1 tablespoon	15ml	Lemon juice
2 tablespoons	30ml	Worcestershire sauce
		Salt
		Cayenne pepper
4 lbs	1816g / 64oz	Turtle meat - boned

Recipe Instructions

Make a dark roux. Add onions and bell pepper. Cook until tender. Add parsley and garlic.

Cook for a few minutes. Add cold water and stir until the mixture is smooth.

Add wine, lemon juice and Worcestershire sauce. While roux is cooking, salt and pepper turtle meat and brown off in cooking oil.

Add to the roux and cook over low fire for about 2 hours. Additional Salt and pepper may be needed. If the stew is too thick, add water.

Serve over rice or pasta. Should serve 8 or 10.

From Justin Wilson's Outdoor Cooking with Inside Help.

Source:
Sheila Lukins, Parade magazine, 5/22/94

Rating

Average rating:

7 (3 votes)

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