Looking for suggestions on what to do with a very large snapping turtle. It's a big, old, nasty sob. He's been quartered. I'm not looking forward to cooking this damn thing, but my 8 y/o has been wanting to kill one for a while now, so...
Turtle
- Thread starter MtnCreek
- Start date
Here is my recipie:
Soak snapping turtle in brine.
In a separate bowl, mixed diced onions, snow peas, garlic, sliced almonds, sweet red pepper, and mushrooms and sautee.
Turn BBQ to Medium heat
Wrap several ears of corn on the cob (unhusked) with a bit of butter under the husk individually in tin foil. Cook corn in BBQ while it is warming up -- about an hour. The water in the husk steams the roasting corn and keeps all the flavor in. Yummy.
When corn is almost done, turn BBQ to high heat.
Throw out turtle and cook two 2" thick porterhouse steaks, lightly dusted with Montreal Steak Spice, to Pittsburgh Rare level of doneness. Black and Blue is also acceptable.
Serve with red wine and, for the young-un, lemonade.
Tell the kid that he'es eating turtle steaks.
Problem solved.
Cheers,
Sirhr
Soak snapping turtle in brine.
In a separate bowl, mixed diced onions, snow peas, garlic, sliced almonds, sweet red pepper, and mushrooms and sautee.
Turn BBQ to Medium heat
Wrap several ears of corn on the cob (unhusked) with a bit of butter under the husk individually in tin foil. Cook corn in BBQ while it is warming up -- about an hour. The water in the husk steams the roasting corn and keeps all the flavor in. Yummy.
When corn is almost done, turn BBQ to high heat.
Throw out turtle and cook two 2" thick porterhouse steaks, lightly dusted with Montreal Steak Spice, to Pittsburgh Rare level of doneness. Black and Blue is also acceptable.
Serve with red wine and, for the young-un, lemonade.
Tell the kid that he'es eating turtle steaks.
Problem solved.
Cheers,
Sirhr
Some of the best stew that I have ever had!
Ingredients
Just before serving add green onions and parsley. Serve over cooked long grain rice.
http://www.realcajuncooking.com/2006/06/turtle-soup.html
MotherTucker will become a turtle eating fanatic if this recipe is followed.
Ingredients
- 1/2 cup oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 cup celery, chopped
[IMG2=JSON]{"data-align":"none","data-size":"full","height":"150","width":"200","src":"http:\/\/2.bp.blogspot.com\/-v_2NrY3sja8\/UltKEfuNk4I\/AAAAAAAAFfk\/9u8765dgCuA\/s200\/turtle+stew.jpg"}[/IMG2] Turtle Soup - 1/2 cup bell pepper, chopped
- 3 cloves garlic, minced
- 1 can tomato sauce
- 1 can Rotel tomatoes
- 4 bay leaves
- 1 tsp. allspice
- 1 quart water
- 2 lbs. turtle meat
- Salt and pepper to taste
Just before serving add green onions and parsley. Serve over cooked long grain rice.
http://www.realcajuncooking.com/2006/06/turtle-soup.html
MotherTucker will become a turtle eating fanatic if this recipe is followed.
Get a bunch of heavy duty aluminum foil and wrap all the meat up with several layers
Whatever spices and seasoning you want.
Put it in the oven at 190° and cook it overnight for 12 to 14 hours(or As long as it takes to get to 165 degrees) it will come out super super forkable tender.
If it taste like mud and swamp next time take the live turtle and put it in a cooler and change the water every day until it doesn't stink like turtle ass... about a month or so.
If you can't get the sumbitch to stick his head out so that you can cut it up...flip it upside down on a board and wait.... it will use its neck to flip itself over
Turtle Soup. It's a Classic down here in S La.
http://www.foodnetwork.com/recipes/turtle-soup-recipe2
http://www.foodnetwork.com/recipes/turtle-soup-recipe2
If you have any questions you can try out this web site.
www.chefter.com
I have not used it nor am I affiliated with it but it seems like a good thing if you need a little guidance.
www.chefter.com
I have not used it nor am I affiliated with it but it seems like a good thing if you need a little guidance.
Thanks for all the info. I de-boned and cleaned it up like I would with other wild meat (removed all silverskin, ...). It still smelled like leaves from the bottom of the pond. Soaked it in salt brine for a day and that helped a lot. I was interested in making soup, but not being sure if the turtle would taste like mud I decided to just fry it. I put it in egg / buttermilk, then breaded in a mixture of all purpose flour & cornmeal with some seasoning added to the mix. Made a sauce for dipping out of ketchup and horseradish. Everyone that tried it liked it.
I guess you don't remember the time somebody asked for opinions on who made the best vacuum cleaner.
That was considered a field conditions deployment in my day. Once had to stay at a Ramada. Talk about roughing it. Didn't even have room service.
Ok, I know a dude that digs, and cleans out ponds with a dozer, he gathers those nasty bastards up left and right for dinner. I don't know how he cooks them, or even why any civilized human would. They stink to high heaven, and are ugly as fuck, sure there are backwoods hillbillys around that don't know what the hell a grocery store is, so maybe they are starving. All I can say is I hope you don't get salmonella, and MRE's are far more appetizing than those nasty shelled bastards are. Good luck and God Speed, your gonna need it.
I can post! I can post! Neener neener neener!
I wonder if she's got a snapper?
https://en.wikipedia.org/wiki/Sherry_Turkle
I wonder if she's got a snapper?
https://en.wikipedia.org/wiki/Sherry_Turkle
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