Turtle Recipes

[critter]

admin said:

by the way, I cawt a turtle.

So have you got the soup on?

How to Clean a Snapping Turtle

* Slice around the edge of the bottom shell and cut through the joint between the top and bottom shell on each side.
* The bottom shell will lift out like a can lid. Remove the entrails.
* Slice the legs and neck loose from the inside of the top shell.
* Skin out legs and neck. Parboil or pressure cook to make the meat tender before using in your favorite stew.

turtle cleaning

Steve's "Pretty Good" Turtle Recipe

This is one of the best snapping turtle recipes we've encountered.

Meat from one medium-sized turtle, cubed
1 large onion, chopped
2-3 cloves garlic, chopped
4-5 potatoes, cubed
2 14.5 oz. cans of peeled tomatoes or 8-10 fresh tomatoes, coarse chopped
1 11 oz. can of corn or N package frozen corn.

1. Brown turtle meat with onions and garlic in a hot skillet with a little cooking oil, (get the skillet real hot and drop the pieces of meat into the hot oil.) When the meat is browned on all sides drain oil and transfer meat, onions and garlic to a Dutch oven. Add potatoes, tomatoes and corn.
2. Season the mixture with salt, pepper and garlic powder to taste. Add water to just cover ingredients and cook covered at a high simmer for 45 minutes or until the potatoes are thoroughly cooked.
3. At this point the stew is ready to eat. However, some people prefer to thicken the sauce with a whole wheat flour/water mixture. If you do this you should simmer the mixture for another 15 minutes.

[buzzard]

How to Clean a Snapping Turtle

1. Put live turtle in a 55 gal. drum for 7 days, to allow it to empty it's system, it helps with the smell. Keep fresh water in the drum. Scoop out the feces with a net.

2. Using channel locks, hold him tight by the mouth with neck stretched out. Cut off his head.

3. Hang him upside down to bleed out for about 30 minutes.

4. Put him on his back, cut claws and feet off.

5. Cut skin around shell top and bottom, cut and pull skin away from shell on the front legs until skin is removed.

6. On the soft shell belly outside edge of shell, cut through soft shell contact points and remove.

7. Remove guts and innards.

8. Remove front legs, may need to twist to break the joint.

9. Cut and peel skin from back legs and neck.

10. Remove back legs and neck, again twisting to break joints.

11. Leave meat on bone, but try to remove as much fat as possible.

12. Wash with cold water, repeat until clean.

13. Freeze submerged in water
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For more how-to's on cleaning turtles, visit these links.

www.instructables.com/id/How-to-clean-a-turtle/

www.mdc.mo.gov/conmag/1996/06/50.htm

www.ehow.com/how_4967264_clean-snapping-turtle-soup.html

[buzzard]

Turtle Soup

~ 3 lb's boneless turtle meat
~ 5 bay leaves
~ 1 tbsp salt
~ 2 tsp white pepper
~ 1 3/4 tsp garlic powder
~ 1 3/4 tsp ground red pepper
~ 1 1/2 tsp onion powder
~ 1 1/2 tsp ground thyme
~ 1 tsp dry mustard
~ 1 tsp black pepper
~ 1 tsp dried basil
~ 1/2 tsp cumin
~ 4 tbsp unsalted butter
~ 4 tbsp margarine
~ 1/2 lb finely chopped spinach
~ 2 cup finely chopped onion
~ 1 cup finely chopped celery
~ 3 1/2 cup tomato sauce
~ 2/3 cup flour
~ 1 tsp minced garlic
~ 11 cups broth (preferably from turtle bones)
~ 1 cup lightly packed fresh parsley
~ 1/4 seeded lemon
~ 2 hard boiled eggs, cut in quarters
~ 1/3 cup sherry


Combine the bay leaves, salt, white pepper, garlic powder, red pepper, onion powder, thyme, mustard, black pepper, basil, and cumin together. Set aside.

Chop the turtle meat into bit size pieces.

In a large dutch oven, melt the butter and margarine over medium heat. Add the meat and cook for 5 minutes.

Add the seasoning, spinach, onion and celery. Cook for 15 minutes.

Add the tomato sauce and cook 15 minutes.

Add flour and garlic. Stir.

Add 9 cups of broth and cook for 1 hour.

Chop the eggs, parsley and lemon together. Add to the soup along with the last 2 cups of broth and the sherry.

Cook 10 more minutes.

Serve and Enjoy!


*The above recipe is adapted from a Cajun cookbook by Mr. Prud'homme.

[buzzard]

Southern Twice Fried Turtle

~ 1 medium sized soft shell turtle, cut into serving size pieces
~ 2 cups flour
~ 1 tbsp black pepper
~ 1 tsp salt
~ 1 tsp garlic salt
~ 1 tsp onion powder
~ 1 tsp paprika
~ oil



In a large bowl, combine all of the dry ingredients

Fill a large cast iron skillet half full of oil. Heat to 325 degrees.

Coat the turtle pieces in the flour mixture and place in the hot oil.

Once turtle is browned, reduce heat to medium. After the oil has cooled to a slow fry, remove skillet from heat and add 1 cup of water. BE CAREFUL!!! Remember to remove the skillet from the stove in case of boil over. Remember oil and water don't like to mix. USE CAUTION!

Return the skillet to the stove. Cover and cook until all of the water has cooked out.

Uncover and fry turtle until it starts to get crispy. Remove and drain.

Serve with your favorite side dishes such as gravy, grits and biscuits.

Enjoy!

[buzzard]

Snapping Turtle In A Pot

1-2 lb. turtle meat
1/4 c. dry sherry wine (optional)
2 tsp. instant, minced onion
2 carrots, sliced
1/8 tsp. dried basil
Salt
2 c. water
2 celery stalks, cut into pieces
8 sm. unpeeled red skinned potatoes, halved


Salt turtle meat well and place in your slow-cooking pot. Add all other ingredients in order given. Then cover and cook on low heat for 6-7 hours or until turtle meat is tender. Remove turtle meat from pot and cut into bite size pieces. Return meat to slow-cooking pot, cover, and continue to cook on low heat for an additional 2 hours or until vegetables are done.

[buzzard]

Fried Cooter (Soft-Shell Turtle)

2 lb Turtle; cut in 2-4" pieces
1/2 c Vinegar
1 ts Salt
1/2 c Flour, all-purpose
1/4 c Milk; plus
1 tb Milk
2 Eggs; separated
2 ts Olive oil; or veg. oil
1/8 ts Salt
Vegetable oil


Combine turtle, vinegar, and 1 teaspoon salt. Cover with water; simmer 1 hour or until tender. Drain and set aside.

Combine flour, milk, egg yolks, olive oil, and 1/8 teaspoon salt; mix well. Beat egg whites until stiff; fold into batter.

Dip turtle pieces into batter; fry unti golden brown in deep oil heated to 375 degrees. Drain well on paper towels.

[buzzard]

Creole Turtle Soup Recipe

Roux:
1 Cup Unsalted Butter
1/2 Cup All Purpose Flour

4 Tbsp Usalted Butter
1 lb Turtle Meat Cut into 1/2 inch cubes
1 1/2 Cup Onion, Finely Diced
1 Cup Celery, Finely Diced
1/4 Cup Green Onion, Finely Sliced
2 tsp Garlic, Minced
2 Fresh Bay Leaves
1 1/2 Cup Fresh Tomato, Diced
1 Qt Beef Stock
1 Pinch Cayenne
1 Pinch Ground Allspice
2 Tbsp Fresh Thyme Leaves
1 Tbsp Fresh Marjoram, Chopped
Salt and Black Pepper to taste
1/4 Cup Fresh Lemon Juice
4 Tbsp Worcestershire Sauce
3 Tbsp Sherry
3 Hard Boiled Eggs, Whites diced, Yolks Riced
Lemon Slices
5 tsp Italian Pasley, Finely Chopped

Melt the 1 Cup of Butter in a heavy bottomed saucepan, whisk in the flour, cook to make a peanut butter colored Roux. Set aside. For more on making a Roux, click here.
In a large saucepan or dutch oven, melt the 4 Tbsp of Unalted Butter over medium-high heat, add the diced Turtle Meat and saute until nicely browned.
Lower the heat to medium, add both types of onions, the celery, and garlic. Season with salt and black pepper. Saute until the vegetables are tender.
Add the tomatoes, season with a little salt so they will break down, cook for 10 minutes.
Add the Beef Stock, Worcestershire, Cayenne, Allspice, and Bay Leaves. Bring to a boil, then down to a simmer. Simmer for 20-30 minutes, stirring occasionally and skimming off any impurities that may rise to the surface.
Whisk in the Roux, simmer until thickened and smooth. Add the Thyme, and Marjoram, simmer for 15-20 minutes more.
Add the Lemon Juice, 3 tsp of the Parsley, and the riced Egg Yolk, heat through.
Serve garnished with Lemon Slices, Diced Egg Whites, and Parsley. Add the Sherry at the table, about 1-2 tsp per bowl.

Serves 4-6

[buzzard]

Turtle Sauce Piquante

Ingredients
2-3 pounds turtle meat
1 medium onion, chopped
1 bell pepper, chopped
1/2 cup green onion tops, chopped
1/2 cup parsley, chopped
3-5 cloves garlic, chopped
2 tbs Worcestershire sauce
1 can (14 oz) diced stewed tomatoes
1 can (10 oz) Rotel diced tomatoes & green chilies
1 can (8 oz) tomato sauce
2 tbs roux (optional)
cajun seasoning mix (homemade, Chachere's or Zatarain's)



Parboiling and Browning meat:

Parboil the turtle meat for 5 or 10 minutes. Pour off water. If the meat is from young turtle, you can omit the parboiling. Pour off the water.

Season the meat with cajun seasoning mix (homemade, Chachere's or Zatarain's).

Add a small amount of grease or margarine to a heavy walled cast iron or aluminum pot. Heat the pot. When hot, add the turtle meat and brown over high heat until deep brown and until some of the browning sticks to the bottom of the pot. Stir constantly.

Sauté Vegetables:

After the meat is browned, remove from the pot.

Add the onion, bell pepper, and garlic, and sauté until wilted in the brownings.

Smother:

Add the meat back to the mixture.

Add the Worcestershire sauce, stewed tomatoes, Rotel, and tomato sauce. If needed, add water to cover the meat.

Optional Roux:
"Sauce piquante" means to cook in a tomato base. I do not like a strong, distinctive "tomato saucy" taste, so sometimes I like to add a couple of tablespoons of roux to enrich the tomato base flavor. To make your own roux, add 2 tbs flour and 2 tbs oil to a heavy pan. Place on medium heat, and stir constantly until a chocolate brown roux is obtained. This takes awhile. Its hard to make a small batch of roux, so I recommend you use store bought roux.

Cook with the pot covered under low heat so the mixture simmers (lightly boils). Keep adding water so the meat stays barely covered. You need to simmer long enough so the distinctive "tomato saucy" taste is cooked down to a smooth tomato base flavor, and the meat is tender.

Taste and add more cajun seasoning (or salt and pepper) to taste.

Add the garnish:
When almost done, add the chopped green onion tops and parsley.

Serving:
Serve turtle meat and sauce piquante over cooked white rice.

[olhillbilly]

Turtle Soup

3 lb Turtle meat 3 1/2 qt Water
2 Chopped fine medium onions
1 Chopped fine rib of celery
1/2 Bay leaf
2 Sprigs parsley
6 Cloves
1 ts Sugar
1 c Canned tomatos
3 tb Butter
Salt & pepper to taste


Cut meat from bones, set aside, reserve bones and gristle. Add onions, celery, bay leaf, parsley, cloves, sugar, tomatos, bones, gristle and salt and pepper to water; heat to boil. Simmer covered for 1 hour. Meanwhile, cut meat in 1/4-inch dice and brown in butter. Strain broth and discard bones and vegetables. Add browned meat and drippings. Simmer for 20-30 minutes until meat is done and broth is richly flavored. Do not overcook. Serve hot.

[olhillbilly]

Turtle Soup

1 1/2 qt Strained chicken broth
1 lb Turtle meat
3 tb Chicken fat
1 md Chopped onion
1 tb Parsley
6 Thin slices bacon
Salt & pepper to taste


Prepare rich chicken broth with salt only. Strain. Cut turtle meat in small dice. Brown slowly in chicken fat. Add chopped onion; saute until onion is tender. Add meat, onion, seasonings and any fat to chicken broth. Bring to a boil and simmer for 10 minutes. Serve with parsley sprinkled on each bowful and a paper-thin slice of lemon floated on top.

[olhillbilly]

Turtle Soup

2 lb Turtle meat
2 lg Onions; chopped
1 c Celery; chopped
1/2 Bell pepper; chopped
2 Cloves garlic; chopped
4 md Size bay leaves
1 c Tomato sauce
3 tb Flour
3 tb Cooking oil
1 Wine glass of sherry wine
1 tb Worcestershire sauce
1/2 Lemon; sliced
3 Hard cooked eggs
Parsley
Salt & pepper to taste


Prepare turtle meat, season with salt and pepper. Fry in oil until brown. Remove meat from oil; add flour, browning slowly until golden. Add onions, garlic, celery and green pepper; cook until tender. Return turtle meat to the pot; add the tomato sauce and one cup ofwater; cook about 30 minutes. Add lemon, bay leaves and 2 quarts of water; simmer 1 hour or until soup has reduced to desired thickness. Add the parsley, sherry and Worcestershire sauce. Place slices of hard cooked egg (sprinkled with paprika) in soup plates before serving. Serves 6.

[olhillbilly]

Turtle Soup

3 lb Turtle meat
6 Cloves
3 1/2 qt Water
1 ts Sugar
2 Chopped fine md onions
1 c Canned tomatoes
1 Chopped fine rib of celery
3 tb Butter
1/2 Bay leaf
Salt & pepper to taste
2 Sprigs parsley


Cut meat from bones, set aside, reserve bones and gristle. Add onions, celery, bay leaf, parsley, cloves, sugar, tomatoes, bones, gristle and salt and pepper to water; heat to boil. Simmer covered for 1 hour. Meanwhile, cut meat in 1/4-inch dice and brown in butter. Strain broth and discard bones and vegetables. Add browned meat and drippings. Simmer for 20-30 minutes until meat is done and broth is richly flavored. Do not overcook. Serve hot.

[olhillbilly]

Cooter

1 Turtle
1 Flour
1 Oil
1 Water
1 Carrots
1 Onions
1 Potatoes
1 Salt
1 Pepper
1 Garlic
1 Cornstarch


You remove the shell by cutting it between the front and back legs (if you know where to slip the knife in at, it is rather easy) To fix the turtle make sure you remove all of the fat. It leaves a fishy/gamy flavor if you don't. Cut the feet off, they're not worth your time or trouble to fix. The eggs have a fishy flavor no matter how you fix them. I don't really recommend them. Besides, when you boil them (no matter how long), they don't turn solid like chicken eggs. Each piece is a quarter or thigh with a bone going down through the middle. Dredge the meaty pieces with flour and brown with your favorite oil in a skillet. Place the pieces of meat in a slow cooker, add a little water, carrots, onions, potatoes and some salt, pepper, and garlic. After it has cooked, you can thicken the juices with a little cornstarch and serve. You'd swear you're eating roast beef.