August 23, 20179 yr My grandfather used to make turtle soup when he or Mamaw would hook a good size snapper when fishing. It was some pretty good eatin'.
August 24, 20179 yr Had it deep fried once several years ago. Don't know if the meat was old, or maybe the seasoning wasn't to my liking or if I just didn't like the taste of the meat, but something about it I didn't care for.
August 28, 20179 yr I let a kid down the road catch a big snapping turtle from my pond in Grant County. His dad prepared it by first butchering and skinning the meat, then stewing it, then grilling the stewed meat. It looked and tasted like slow roasted beef. If I had not know it was turtle, I would have sworn I was eating beef. Delicious.
August 29, 20179 yr Here's mine. A good Asian grocery store should have turtle meat. Ingredients: - 2 1/2 pounds turtle meat on the bone - 4 bay leaves - Salt - 1 cup flour - 8 tablespoons unsalted butter - 2 celery stalks, minced - 1 green bell pepper, minced - 1 1/2 cups minced onion - 4 garlic cloves, minced - 1 18- ounce can crushed tomatoes - 3 tablespoons Worcestershire sauce - 1 tablespoon sweet paprika - 1/2 teaspoon cayenne, or to taste - 1/2 cup dry sherry - 1/3 cup chopped parsley - 2 hard-boiled eggs, chopped - Grated zest of a lemon - Black pepper - 2 tablespoons freshly squeezed lemon juice Instructions: Start by making the turtle stock. Put the turtle meat into a large pot and cover with 8 cups of water. Add the bay leaves and about a tablespoon of salt. Bring to a boil and skim the scum that floats to the top. Drop the heat to a bare simmer and cook until the turtle meat wants to fall off the bone, about 2 to 3 hours. Remove the meat from the pot and pull it off the bones. Chop as coarse or as fine as you want. Strain the turtle broth and put it into a pot set over low heat to keep warm. In a Dutch oven or other soup pot, melt the butter over medium-high heat and stir in the flour. Cook this, stirring almost constantly, to make a roux the color of peanut butter, which will take about 10 to 15 minutes. Add the green pepper, celery and onion and cook for about 5 minutes. Add the garlic and cook another minute. Add the chopped turtle meat and stir to combine. Stir in a cup of the turtle stock at a time until the soup is the consistency of gravy. Add the tomatoes, Worcestershire sauce, cayenne and paprika. Add more turtle broth until the soup thins a bit. It should be thicker than water, thinner than gravy. Simmer gently for 15 minutes, or until the vegetables are soft. Finish the soup with the sherry, parsley, lemon zest and hard-boiled eggs. Add them all, stir to combine and simmer for a minute or two. Add salt, black pepper and lemon juice to taste. Serve alone or with rice. If you can't get turtle on the bones you can add beef bones to your boil or use a quality beef stock.
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