Some turtle recipes. - Graybeard Outdoors
 
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post #1 of 7 (permalink) Old 01-07-2017, 08:16 AM Thread Starter
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Talking Some turtle recipes.

Turtle Soup

2 lb's turtle meat, cubed
~ 2 sticks unsalted butter
~ 1 cup all purpose flour
~ 1 cup diced celery
~ 2 cups diced yellow onions
~ 1 1/2 cups tomato puree
~ 1 quart beef stock
~ 6 hard boiled eggs, chopped fine
~ juice of one lemon
~ 3 bay leaves
~ 1/2 tsp oregano
~ 1/2 tsp thyme
~ 1 tsp black pepper
~ 3 tbsp minced parsley
~ salt and pepper to taste

In a heavy saucepan melt the butter. When melted, add the flour and cook until the flour turns the color of a penny.

This roux must be stirred at all times so it will not burn.

When roux reaches the desired color add the celery, onion and turtle meat. Cook until turtle is brown and vegetables are clear.

Add the tomato puree and simmer for 15 minutes.

In a stock pot, heat the beef stock to a boil.

When stock is boiling, add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body.

Simmer soup until turtle becomes tender. Add the lemon juice, diced eggs and parsley. Stir together.


Fried Turtle
turtle meat
~ 1 bay leaf
~ black pepper
~ seasoning salt
~ your favorite fish breading

Soak the turtle meat in salt water for at least 2 hours. Drain.

Place meat in a pressure cooker and cover with water. Add the bay leaf and pepper and seasoning salt to taste.

Cook 35 minutes at 15 lb's of pressure. Cool.

Roll meat in your favorite fish breading.

Pan fry like chicken in a skillet or deep fry like fish until golden brown.


Al








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post #2 of 7 (permalink) Old 01-07-2017, 12:53 PM
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Never had the first one, but the fried is very similar to how my wife's uncle makes it only in a deep fryer. Very tasty and doesn't last long!
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post #3 of 7 (permalink) Old 01-07-2017, 01:14 PM
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Turtle soup................In Louisiana we used to call that recipe Turtle "sauce piquant" which is merely a roux based gravy with tomatoes and not necessarily "pepper hot"

But it is all good!

or else...................

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post #4 of 7 (permalink) Old 01-07-2017, 01:15 PM
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Fried turtle as above is excellent! If you don't have a pressure cooker you can bread and fry at low temp, about 225-250 until tender.


Another method is to season as desired, smoke it for an hour or two at 225, then transfer to a dutch oven covered and increase temp to about 325 (easier to just move to oven) until tender.


Turtle is awesome meat, but a PITA to clean...

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post #5 of 7 (permalink) Old 01-07-2017, 05:39 PM
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We had it quite often as a kid when we got our hands on a snapper.

Mom would make soup, but she didn't have all those spices to work with. however we always had some fat from an old hen to help in the soup.
loved it.

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post #6 of 7 (permalink) Old 01-07-2017, 09:22 PM
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The only turtle I have ever had, we used in a turtle gumbo recipe that I found in a wild game cook book, it was awesome. Yes they are a pain to clean, that one was probably a thirty pounder we caught in a seine when we were after minnows and crawdads.
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post #7 of 7 (permalink) Old 01-07-2017, 09:40 PM
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we usually let them clean out for week or so before killing, if possible.
I see both recipes use the secret ingredient of Bay leaf.

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