A much better way to cook it is to bone it first(not required), then brown all the meat, finally put in a crock pot or 300* oven for about 2 hours. You'll end up with moist, and tender turtle. You can use just salt and pepper to season, or some kind of fancier spices if desired. Good luck!
"Government exists to protect us from each other. Where government has gone beyond its limits is in deciding to protect us from ourselves." ~ Ronald Reagan
Post by featherduster on May 21, 2013 14:49:40 GMT -5
I second Decatur's suggestion couple cans of cream of mushroom soup in a crock pot along with potatoes carrots and onions, cook on low for 6+ hours and in the last hour put in some fresh whole mushrooms.
Whenever I have a new kind of game meat to cook, I always check the LL Bean wild game cookbook first. This book has traditional preparations that are time tested. You can always vary from there, but you won't go wrong starting there. I'm not positive they have a recipe for turtle soup, but it would surprise me if they don't.
Here's one off the interwebs: 1 1/2 pounds fresh turtle meat, coarsely ground 2 tablespoons vegetable oil 1 1/2 tablespoons Creole Seafood Seasoning 1 1/2 tablespoons Creole Meat Seasoning 1 cup finely chopped onion 1 cup finely chopped green bell pepper 1/2 cup finely chopped celery 1 tablespoon minced garlic 1/2 teaspoon crushed dry thyme 2 bay leaves 8 cups veal stock (or substitute canned no-salt beef broth) 3/4 cup tomato puree 1/2 cup vegetable oil 1/2 cup all-purpose flour 1 cup dry sherry 2 tablespoons Louisiana hot pepper sauce 2 tablespoons worcestershire sauce juice of one lemon 5 ounces fresh spinach, stems removed, washed, patted dry, coarsely chopped 2 hard-cooked eggs, finely chopped dry sherry, for garnish (optional) Directions 1. Heat 2 tablespoons oil in a large stockpot over medium-high heat. Brown turtle meat along with seafood and meat seasonings; cook about 20 minutes, or until liquid is almost evaporated. 2. Add onion, bell pepper, celery and garlic while stirring constantly. Add thyme and bay leaves; reduce heat to medium and sauté (stirring frequently) 20 to 25 minutes, or until vegetables are tender and start to caramelize. 3. Add stock and tomato puree; bring to a boil. Reduce heat and simmer uncovered 30 minutes, periodically skimming away any fat that rises to the top. 4. While stock is simmering, make roux. Heat 1/2 cup oil over medium heat in a small saucepan. Add flour, a little at a time, stirring constantly with a wooden spoon – being careful not to burn the roux. 5. After flour is added, cook about 3 minutes, until roux smells nutty, is pale in color and the consistency of wet sand. 6. Using a whisk, vigorously stir roux into soup, a little at a time to prevent lumping. Simmer uncovered about 25 minutes, stirring occasionally to prevent sticking on the bottom. 7. Add sherry and bring to a boil. Add hot sauce and Worcestershire; reduce heat and simmer 30 minutes or until starchy flavor is gone, skimming any fat or foam that rises to the top. 8. Add lemon juice; return to a simmer 15 to 20 minutes. 9. Add spinach and chopped egg; bring to a simmer and adjust seasoning with seafood seasoning or salt. Remove bay leaves before ladling into bowls. 10. When we serve the soup at the restaurant, we add a teaspoon-splash of sherry on top.