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Post by pitbulld45 on May 25, 2011 15:47:39 GMT -5
I looked on here and found turtle ragoon. I was wanting some more recipes. How do you guys cook snapping turtles up?
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Post by Greenedog on May 28, 2011 19:26:56 GMT -5
I was hoping for some replies too.  I was planning on catching a few this summer and was looking for some new ways other than just frying(not that there's anything wrong with that  .) We were watching that Diners, Drive In's, & Dives show the other night and he was eating snapping turtle soup. The guy made the broth/stock with the whole turtle which looked pretty gross, but the end product looked great. Almost like a turtle stew. I'll see if I can find the recipe. |
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Post by anthonydykes on May 28, 2011 23:55:30 GMT -5
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. www.cooks.com/rec/search/0,1-0,snapping_turtle,FF.html TURTLE STEW 2 lbs. turtle meat 4 tbsp butter 1 can tomato soup 2 quarts water 1 lg. onion, chopped 1 clove garlic 1 cup potatoes, diced Cut turtle meat into bite-size pieces and boil in 2 quarts boiling water for 20 minutes. Remove and save stock. In a ditch oven, melt butter; add garlic and cook slowly until lightly browned. Add onion and lightly floured turtle meat, carefully turning until brown. Pour part of stock over this and simmer for several hours until meat is tender. Add diced potatoes and rest of stock and cook 30 minutes more. BARBECUED SNAPPING TURTLE After cleaning turtle, soak meat in salt water at least 30 minutes or overnight in the refrigerator if to be used the next day. Parboil turtle in a pressure cooker or boiling pot until meat is ready to fall off the bones. Season the water with a dash of black papper, dash of vinegar, some diced celery, and some bell pepper (1 bell pepper and 1 stalk of celery). Make your own barbecue sauce or combinethe following and stir to mix well: 1 1/2 cups bottled barbecue sauce with onion bits 1 tsp. sugar 1/2 cup catsup 1 tbsp. Worcestershire sauce Dash of bottled hot sauce Preheat oven to 375 degrees F. Place turtle in suitable size baking dish based on amount of turtle you are cooking. Pour sauce over meat. Place in oven and let sauce get hot. Watch and baste often. When sauce is hot and boiling, lower the temperature to 200 degrees F. Minimum time in oven is usually 30-40 minutes. FRIED COOTER (SOFTSHELLED TURTLE) 2 lbs. turtle meat, cut into 2-4 inch pieces 1/2 cup vinegar 1 tsp. salt 1/2 cup all-purpose flour 1/4 cup plus 1 tbsp. milk 2 eggs, separated 2 tsp. olive or vegetable oil 1/8 tsp. salt Vegetable oil Combine turtle, vinegar, and 1 tsp. salt. Cover with water; simmer 1 hour or until tender. Drain and set aside. Combine flour, milk, egg yolks, olive oil, and 1/8 tsp. salt; mix well. Beat egg whites until stiff; fold into batter. Dip turtle pieces into batter; fry until golden brown in deep oil heated to 375 degrees F. Drain well on paper towels. Yield: 4-6 servings. |
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Post by frenchy on May 29, 2011 12:01:59 GMT -5
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Post by anthonydykes on May 29, 2011 15:07:28 GMT -5
I seen that SAME VIDEO, and was SO MAD they wasted all that LOVELY BACON!!!
Thats why I did'nt post it.
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Post by Greenedog on May 30, 2011 9:53:44 GMT -5
Wow. Thanks for waisting 5 minutes of my life frenchy!  |
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Post by Greenedog on May 30, 2011 10:00:46 GMT -5
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Post by Greenedog on May 30, 2011 12:55:37 GMT -5
Found this on a site that had "Swamp People" recipes...
Dave's Turtle Sauce Piquant
3-4 lbs. cubed Turtle Meat *Marinate the turtle with a little salt, black pepper and equal parts of water and vinegar for at least 24 hours*
Stock is very, very important. Do not use plain ole water.
**** If available, make fresh turtle stock from the Turtle Bones. Cook long and slow with coarsely cut carrot, onion, celery, salt and black & red peppercorns. Simmer for 4-5 hours.
At least make the stock from beef bones using the same method****
Make a light chocolate colored Roux with one cup of Flour and one cup of Oil (your preference) in a large iron pot.
Add the following to sauté in the cooked Roux:
2 large yellow onions (chop fine) *when available, Vidalia's are the best*
3 ribs of celery (chop fine)
1 large Sweet Bell Pepper (seed and chop fine)
1 bunch Green Onion (chop fine)
8 oz. pkg. fresh Mushrooms (chop fine)
2 mild Green Chilies (seed and chop fine)
2 Jalapeños (chop fine) *extra heat in the pulp and seeds*
3 toes fresh Garlic (minced)
1/2 cup chopped fresh Parsley
Directions
•Begin stirring-in 2-3 cups of Stock.
•Stir-in a small can of Tomato Paste, a 16 oz. can of Tomato Sauce, 15 oz. can of Crushed Tomato,15 oz. can of Petit Diced Tomato and one can of your favorite beer.
•When the heat has risen to slow boil, add juice from one Lemon, 3-4 drops of Bitters and a few dashes of Dry Red Wine, Worcestershire and Tabasco Sauce.
•Season with one tbsp. each of Salt, Black Pepper, Red Pepper, White Pepper, Creole Season (Tony Chachere's is my favorite), and dried Oregano, Marjoram, Thyme and a couple of Bay Leaves and a pinch of Sugar.
•Rinse-off the Turtle and pat-dry with paper towels. Season with a little Salt, Black Pepper and Creole Seasoning. Dredge in a little flour and brown in a skillet.
•Add the meat to your pot and bring back up to a slow boil. Cover and reduce heat to simmer or transfer in a slow cooker and simmer for 5-6 hours. If needed, check to skim-off any fat and taste to add any more seasoning.
•*only taste just before your pot is done because you have so many ingredients, smells, textures and flavors"marrying", the taste and smell can be a little deceiving at first...be patient*
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Post by Greenedog on May 30, 2011 15:21:00 GMT -5
Just found this on the Missouri Department of Conservation site....
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.
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Post by strippitman on Jun 1, 2011 8:20:32 GMT -5
Just found this on the Missouri Department of Conservation site.... Steve's "Pretty Good" Turtle RecipeThis 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. This recipe is an exact copy of recipe #1 in Anthony's post! I've always wanted to try cooking turtle but have never done it. This thread is inspiring me to give it a go. Now, I just need to come up with some snapping turtles! |
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Post by Greenedog on Jun 2, 2011 9:55:42 GMT -5
This recipe is an exact copy of recipe #1 in Anthony's post! My bad.   I've come up with my own recipe but I'm not gonna share it until I try it out myself. We're gonna put out a few turtle lines today. |
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Post by Greenedog on Jun 9, 2011 10:00:45 GMT -5
Got the gumbo a cookin'! I'll let 'yall know how it goes.  |
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Post by Brian on Jun 9, 2011 11:35:36 GMT -5
looking forward to hearing about it and seeing some pics
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I was planning on catching a few this summer and was looking for some new ways other than just frying(not that there's anything wrong with that 
.)
Sept 3, 2023 6:16:08 GMT -5
Sept 3, 2023 6:16:08 GMT -5
Sept 2, 2023 8:09:09 GMT -5
Sept 2, 2023 8:09:09 GMT -5
Jul 4, 2023 5:54:50 GMT -5
Just another night at work for me and Monty will be back here again bright and early. 
Dec 31, 2022 20:16:08 GMT -5
Just another night at work for me and Monty will be back here again bright and early. 
Dec 31, 2022 20:16:08 GMT -5
Dec 18, 2022 22:44:13 GMT -5
Dec 18, 2022 22:44:13 GMT -5
