2 lb. turtle fillet
1 c. potatoes, chopped
1 c. carrots, chopped
1/2 c. onions, chopped
1/2 c. green peas
1/2 c. green olives, sliced
1/4 c. oil
1/2 c. tomato sauce
1 c. dry white wine
2 cans beer
2 tbsp. lemon juice
1 clove garlic, minced
Salt & pepper
2 jalapenos, sliced for garnish

Beat fillets lightly to tenderness and grill to medium. Cut fillets in julienne strips. Sprinkle with lemon juice, garlic, salt and pepper. Place in casserole dish. Saute all vegetables in oil.

Beat fillets lightly to tenderize and grill to medium. Cut fillets in julienne strips. Sprinkle with lemon juice, garlic, salt and pepper. Place in casserole dish. Saute of vegetables in oil and add to turtle. Mix tomato sauce, wine and beer. Pour over casserole and bake covered for 45 minutes to 1 hour. At serving, garnish with jalapenos. Pork ribs, chicken or venison may be substituted for turtle.