Preparation / Directions:
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.