| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Wildgame, Sauces |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Turtle meat, cut 2" cubes |
| 3 |
pt |
Water, cold |
| 32 |
oz |
Tomatoes, whole, can |
| 1 |
ts |
Garlic, finely chopped |
| 6 |
oz |
Tomato sauce |
| 1/2 |
c |
Celery, finely chopped |
| 12 |
oz |
Mushrooms + liquid |
| 1/2 |
c |
Shallots, finely chopped |
| 4 |
|
Onions, white, finely chop |
| 1/3 |
c |
Bell pepper, finely chopped |
| 1/4 |
c |
Parsley, finely chopped |
| 3 |
|
Lemon peel, small slivers |
|
|
Cayenne pepper/generous |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Fry meat in minimum oil til tender to fork. Usually 20 ~ 35 minutes.
Remove. Make a roux of 6 Tbsp oil to equal amount flour. When deep (not
dark) brown, add onion. Cook until transparent but don't burn. Add 3 pints
cold water and bring to a boil. Add tomatoes, tomato sauce, celery, bell
pepper, shallots, garlic, mushrooms. Let boil about 15 or 16 minutes. Add
fried turtle meat, parsley, lemon peel and salt & pepper to taste. Let
simmer over low fire for at least one hour. Serve over hot rice. Also for:
Any tough meat, such as large alligator, raccoon. Recipe date: 12/12/87
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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