Friday, June 30, 2006

Turtle and Brown Gravy | Slow-cooked with Onions, Bell Pepper, Celery and Garlic


  • 5 lbs. turtle meat
  • 1 large onion, chopped
  • 1/4 cup bell pepper, chopped
  • 1/4 cup celery, chopped
  • 5 cloves garlic, minced
  • 1/4 cup steak sauce
  • 1 Tbs. Worcestershire sauce
  • all-purpose flour (for coating turtle meat)
  • 1 cup water
  • 1/2 cup cooking oil
    Using a Dutch oven or cast iron pot add flour coated meat to cooking oil and cook until well browned. Add vegetables and cook until tender. Add water, steak sauce, Worcestershire sauce and seasoning. Cover and let simmer for about 2 hours or until meat is tender. More water may have to be added as it cooks down. This dish should be well seasoned. There will be very little gravy.

    "It is so good you may have to close the doors and let the dogs bark!"
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