Turtle

Preparation:

"Turn the freshly killed turtle on its back, taking care that it is dead and will not bite the handler. Cut off the head and let the blood drain at least 12 hours. Remove the flat lower shell by cutting with a sharp knife between the upper and lower shells. Cut out the meat, which must be cleaned of the gall and intestines, and lay aside such portions as are suitable for stews, ragouts, etc. Blanch to remove skin from the flippers and other parts. All turtle meat can be used for soups.

In making soups, cook the turtle only until the bones leave the flesh. Cooking it any longer will make the meat stringy.

Snapper is delicious when cut up in small pieces and cooked just like old-fashioned beef soup, with any assortment of vegetables desired." (Wildlife Chef)

Turtle Soup

• 1 medium turtle (dressed), cut into pieces
• 1 bunch carrots, sliced
• 1 1/2 lbs. potatoes peeled and cubed
• 2 large onions, chopped
• 4 1/2 cups beef broth
• 1 Tbsp. flaked parsley
• Season to taste

In large pot, place turtle and cover with water. Simmer for 1 hour over medium heat. Add remaining ingredients and cook until carrots and potatoes are tender. (Ken Tomaszewski, Janesville)

Source: 500 Wild Game and Fish Recipes

Turtle Soup

• Turtle meat from large snapper
• 14 oz. can okra
• 1 qt. tomatoes
• 1/2 cup rice
• 1 lb. carrots
• 2 onions, chopped
• 1 can chicken gumbo soup
• Potatoes

Cook turtle meat in water with salt, onion, and potatoes until meat can be picked off bones. Strain broth to remove onions and potatoes.

Seperate meat from bones. Add carrots to broth and cook until almost done. Add tomatoes, uncooked rice, okra, small onion, turtle meat, and chicken gumbo soup (optional). Simmer until done. Add water for desired consistency. (Michael Hinz, Sheboygan)

Source: 500 Wild Game And Fish Recipes

Stewed Terrapin with Cream

• 2 tablespoons butter
• 1 tablespoon rice flour
• 1 pint thin cream
• pinch cayenne
• 4 egg yolks
• 1 tablespoon salt
• 1/2 tablespoon white pepper
• 1/4 tablespoon grated nutmeg
• 1 pint terrapin meat
• 1 tablespoon lemon juice

Place butter and rice flour in saucepan, stir over fire until it bubbles. Stir in 1 pint thin cream, salt, white pepper, nutmeg, cayenne, then the terrapin meat. Stir it all until scalding hot. Move saucepan to back part of stove where contents will keep hot, but not boil. Then stir in 4 well-beaten egg yolks. Do not boil, but pour immediately into a tureen containing 1 tablespoon lemon juice. Serve hot.

Source: Wildlife Chef (2nd Ed.; MUCC)