Turtle Stew 2 - cooking recipe

Ingredients

1 c. flour
1/4 c. cooking oil
1/4 c. bacon drippings
2 c. onion, chopped
1/2 c. green pepper, chopped
1 c. parsley, chopped
1 Tbsp. minced garlic
1 c. dry white wine
1 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
salt and pepper
cayenne pepper
3 to 4 lb. turtle meat

Preparation

Prepare a roux by heating oil and bacon drippings in a skillet.
Add flour gradually while stirring and cook until deeply browned.
Add onions and pepper.
Cook until tender and then add parsley and garlic.
Cook a few minutes and add 4 cups cold water. Stir until the mixture is smooth.
Add wine, lemon juice and Worcestershire sauce.
Sprinkle with cayenne.
While roux is cooking, salt and pepper the turtle meat and brown in cooking oil. Add this to the roux and cook for about 2 hours.
Add water if the stew becomes too thick.
Serve over rice or pasta.