TURTLE RECIPES - TURTLE MEAT RECIPES

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Snapping turtle meat can be delicious if the turtles are cleaned properly, the meat tenderized and prepared with great turtle recipes; below.

4 cups beef broth
2 carrots, sliced
4 large potatoes, peeled and cubed
2 medium onions, chopped
28 oz can diced tomatoes
2 tsp thyme
1 tsp marjoram
salt and pepper to taste

Cook bacon in stew pot until done, remove bacon and set aside. Pour off grease except for 3 or 4 tablespoons.

Rinse turtle pieces in cold water. Drain, dredge in flour seasoned with salt and pepper. Brown turtle pieces slowly in bacon grease over medium heat. Add 4 cups beef broth and bring to boil. Reduce heat, cover and simmer until turtle is tender and can easily be removed from bone. Remove turtle. Allow to cool until meat can be handled.

Stir bacon, carrots, potatoes, onions, tomatoes and spices into stew pot and bring to a boil. Reduce heat, cover and simmer until vegetables are done. Remove meat from bones. Cut into chunks across grain. Stir into pot. Simmer additional 15 minutes. Taste stew, adjust seasonings as desired.



It has been said that turtle tastes like chicken, but that seems to be the answer for any type of odd meat. Even rattlesnake is said to taste like chicken, so why not just eat chicken?

Turtle actually tastes more like veal and is versatile, since it is equally good battered and fried or in thick, meaty soup. If you have never cooked turtle meat before, the easiest way to start is by frying it. Here's a easy turtle recipe that tastes fantastic.

DEEP FRIED TURTLE NUGGETS

1-1/2 cups homemade Bisquick
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder

turtle meat from one turtle

Soak turtle meat in cold salt water about an hour. Drain, add fresh water to cover and add 1/2 teaspoon soda. Simmer until nearly done (or pressure cook 20 minutes at 10 pounds with salt water, not soda). Remove from juice and wash in cool water, debone it and set aside.

Make a thin batter with the Bisquick, seasonings and water. Coat pieces of meat in batter and deep fry until golden brown. Drain on paper towel. Handle with tongs and meat does not come loose from batter.




This is a wonderful turtle recipe. See for yourself...

TURTLE SAUCE OVER RICE

5-6 lb turtle meat
1/2 cup flour
3 yellow onions, chopped
2 celery stalks, chopped
2 bell peppers, chopped
1/4 cup Kitchen Bouquet
1 cup green onions, chopped
4 cups tomatoes, stewed, crushed or whole
1 cup mushrooms, sliced
1/2 cup cooking oil
Creole or Cajun seasoning, to taste
4 cloves garlic

Cut turtle in small pieces and season. Brown in cooking oil. (Cook until all water is gone and turtle is brown.) Set meat aside.

To oil and drippings add flour and make roux. To roux add onions both yellow and green, celery, bell pepper (holy trinity) and garlic. Cook until wilted. Add turtle, mushrooms, Kitchen Bouquet, tomatoes and bring to low boil. Then simmer for 2-2 1/2 hours (or until turtle is tender). Stir occasionally to prevent sticking. You may use wild turkey, venison or chicken. Serve over rice.

This turtle recipe is served in the South. Season it up as spicy as you wish.

TURTLE ETOUFFEE 

olive oil
5 lb turtle meat, cleaned
4 lg. onions, chopped well
1 bell pepper, chopped
1 clove garlic, finely chopped
Juice of 1/2 lemon
1/2 cup fresh parsley
Salt and pepper
1 tsp homemade worcestershire sauce

Wash and drain turtle meat. Season with salt and pepper, and brown in olive oil. Put in heavy pot and add all other ingredients. Do not add water or wine. Cook on low heat from 6 to 8 hours until meat is tender. Serve with rice.