Turtle Stew 2

• 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

1. Prepare a roux by heating oil and bacon drippings in a skillet.
2. Add flour gradually while stirring and cook until deeply browned.
3. Add onions and pepper.
4. Cook until tender and then add parsley and garlic.
5. Cook a few minutes and add 4 cups cold water. Stir until the mixture is smooth.
6. Add wine, lemon juice and Worcestershire sauce.
7. Sprinkle with cayenne.
8. 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.
9. Add water if the stew becomes too thick.
10. Serve over rice or pasta.

flour, cooking oil, bacon drippings, onion, green pepper, parsley, garlic, white wine, lemon juice, worcestershire sauce, salt, cayenne pepper, turtle meat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011750 (may not work)