re: Help me improve my Turtle Sauce Piquante

If you don't want it to taste like wine, then eliminate it just like you're eliminating the andouille to get rid of the smoke flavor. Use a stock instead of wine.

As for the meat being chewy, low and slow for a few hours is the only solution for that. I'm too lazy for that, so i usually cheat and use a crock pot as a tenderizing tool.