Wild Snapper Stew

1 - 1-1/2 pounds snapper turtle meat (stew-sized chunks)

1 can golden mushroom soup

1 (12 ounce) package fresh mushrooms, sliced

1 small red pepper, diced

1 medium onion, diced

1 cup white wine

1/2 pound margarine

1/2 cup fresh parsley or 2 tablespoons dried

1 large can cream corn

1 box frozen peas



Dredge meat in flour, brown in frying pan with one stick margarine. While you are doing that, brown onion, mushrooms and red pepper in margarine in a two quart saucepan. Add meat, golden mushroom soup, wine and parsley to vegetables, saving meat drippings. Cook at a simmer, stirring occasionally, and keep adding water if it gets too thick. This should cook for about one and a half hours.

To meat drippings, add remaining margarine with one half cup flour to make your roux, stirring often. This should brown up nicely in about one half hour. Now add this to your meat and vegetables and let it simmer until meat is tender (this should not take longer than an hour). Now add your corn and thawed peas. Simmer to heat peas and corn, stirring often. Serve with or over rice or egg noodles.

Copyright 1998-2014 Stephen Ricciardelli