Reduce heat and simmer for 10 minutes. Dip servings into bowls and sprinkle with parsley. Top with a paper thin slice of lemon. Season the meat to taste with your favorite seasonings and then roll in flour. Heat a little oil in a large skillet.
Add the onion and garlic if desired. Add the meat and brown on all sides. Place the meat in a baking dish. Cover and cook at F for 3 hours. Add water as needed. Place the upper and lower shell in a large kettle with 4 quarts of cold water, simmer gently until bones fall apart. Put into soup kettle the head, fins, liver, heart, and all the meat; add all the seasonings, cover with liquor in which the shells were boiled and simmer until meat is thoroughly done; strain the mixture through a fine sieve.
Melt the butter and brown the finely chopped onion in it. Add the flour and cook together until brown. Add a pint of the soup, a little at a time, and cook until smooth. Combine with rest of the soup. After removing the entrails, cut up the coarser parts of the turtle meat and bones. Add four quarts of water, and stew four hours with the herbs, onions, pepper and salt. Stew very slowly, do not let it cease boiling during this time. At the end of four hours strain the soup, and add the finer parts of the turtle and the green fat, which has been simmered one hour in two quarts of water.
Thicken with brown flour; return to the soup-pot, and simmer mildly for an hour longer. If there are eggs in the turtle, boil them in a separate vessel for four hours, and throw into the soup before taking up. If not, put in force meat balls; then the juice of the lemon, and the wine; beat up at once and pour out. Some cooks add the finer meat before straining, boiling all together five hours; then strain, thicken and put in the green fat, sliced into lumps an inch long.
This makes a handsomer soup than if the meat is left in. Force Meat Balls for the Above: Six tablespoonfuls of turtle meat chopped very fine. Rub to a paste, with the yolk of two hard-boiled eggs, a tablespoonful of butter, and, if convenient, a small amount of oyster liquor.
Bind all with a well-beaten egg; shape into small balls; dip in egg, then powdered cracker; fry in butter, and drop into the soup when it is served. Place in a pot of cold water to cover and bring to a boil.
Remove the turtle and scrape off the black skin. Remove upper shell and gut. Chop off the claws. Heat oil or lard in wok over high heat to about F C , or until a piece of scallion or ginger sizzles and moves around quickly when dropped into the oil.
Add the scallions, ginger, garlic, and peppercorns, and stir-fry until fragrant. Add the turtle, chicken, and soy sauce, and stir-fry for 3 minutes.
Then turn the heat to high and bring to a full boil. Skim off the foam and add the rice wine. Remove and serve. Melt one stick of butter in a heavy saucepan. Add flour and cook, stirring frequently, over medium heat until the roux is a light brown. In a 10 quart saucepan, melt remaining butter and add turtle meat, veal and beef. Cook over high heat until meat is brown. Add celery, onions, garlic, bay leaves and oregano and cook until vegetables are transparent. Add tomato puree, hot sauce, Worcestershire and black pepper and simmer for 10 minutes.
Add stock and simmer for 30 minutes. Add roux and cook over low heat, stirring until soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon, eggs, spinach and sherry. Remove from heat and serve. If desired, at the table add one teaspoon of sherry to each soup plate. In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny.
When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire.
In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley.
Each plate should be served with a shot of sherry on the side. What a fabulous website! Kudos to you and your contributors. Use the knife. Next, flip the top shell upside down over your chum-bucket and empty out the intestines without cutting them. Keep an eye out for the urinary sac and the gal-bladder, cause if you puncture these, you can spoil the meat.
Both of these should be in a sac. Galbladders are normally green, but they can be very difficult to identify in a turtle, so just be suspicious of all sac-like organs attached to the liver. Dump the intestines. If you want to eat the intestines, you got to squeegie the poop out right away. The urinary sack may be found near the tail, attached to the top shell.
May as well leave it there and not try to remove it. Just cut off the meat and other organs you want to eat and put it in the frying pan and brown the outer edges of the meat and enjoy. They smell and appear repulsive, so, identifying it wont be an issue once you get to it. Getting turtle meat can be a lot of hassle, but, it sure is some of the best tasting meat out there.
Some people say you have to boil it, or cook it on low heat for a few hours, or bread it. Those worms are in magic mushrooms too. Boxturtles eat magic mushrooms and deadly mushrooms. The deadly mushroom are extremely dangerous and deadly. They need all that liver to remove the toxins. Can you eat painted turtles? And if so are they worth harvesting for taste and quality?
Thank you. This site uses Akismet to reduce spam. Learn how your comment data is processed. Disclaimer: Information contained on this website is strictly and categorically intended as a reference to be used in conjunction with experts in your area. Foraging should never begin without the guidance and approval of a local plant specialist. The providers of this website accept no liability for the use or misuse of information contained in this website.
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Cooter, note spots. Snapping Turtle. Eastern Spiny, soft shell. Southern Painted Turtle. Chicken Turtle. Alligator Turtle. Exact matches only. Search in title. Search in content. Search in excerpt. The legs and tail are particularly esteemed, but remove the skin before eating. What you might also want to do is take the fresh water turtle home live and put it in a wash tub with water. They also eat carrion and corpses of human beings, which they have been known to excavate and devour.
People have hunted this species for food and their skins, which are used in traditional medicine and leather products. These members of the genus Terrapene, which are found all over North America, have a box-like shell from which extend four strong legs, a moderately long neck, and a small tail. As turtle plod along the landscape, they try to avoid danger by withdrawing their heads, tails and limbs inside their shells.
Turtles can eat apples; however, it needs to be a rare treat. Apples are high in sugar and acid content, and if one does decide to feed their pet turtle apples, there are many things to consider beforehand.
Shredded carrots, squash, and zucchini are great foods that turtles can eat, too. You can also go with edible aquatic vegetation such as water lettuce, water hyacinth, and duckweed.
Ideally, an adult healthy turtle that has been properly fed and cared for is able to last for up to 6 months without eating anything. In addition to being a good source of protein, soft-shelled turtle is high in calcium, with 20 percent of your recommended daily total.
Vitamins A, B1, B2, and B6 and phosphorous and zinc are plentiful in turtle meat. English sailors traveling to and from the Caribbean found that turtles were an ideal food because they could be kept alive on board the ship until the need for food arose.
It was said that their utilization in this way could keep a ship going an extra year by staving off the vitamin deficiencies often associated with sailing life. As mentioned above, freshwater turtles can be found in almost any pond or shallow stream in North America. They can be seen sitting on logs or rocks, though they will attempt to dart away underwater. Soft shell turtles, in particular, can spend a long time underwater.
Snappers on the other hand can be lured with bait, usually at night. In the colder months, the snappers will burrow underground. They can easily be found by plunging a stick or metal rod into the earth around a water hole, then can be dug up and carried away without risk of bite the snappers go dormant in the cold.
Once they are caught and slaughtered, freshwater turtles must be cleaned thoroughly with soap and a scrub brush and then rinsed. This removes any mud or grit from the turtle which may harm the dish. The bottom shell is then removed and the innards removed, retaining the liver and any eggs. The turtle must then be rinsed again, and bones, claws, and any black meat is removed.
The meat can then be added to soup or otherwise cooked as desired. Davidson, Alan.
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