I have 8lbs of boneless snapping turtle and I don't want to screw it up. I used red wine and Zacobs andouille in the last one and I just didn't care for the smoky, wine flavored gravy. I also found the meat to be a little "chewy". Should I boil it? Just brown it? Looks like each of the recipes I've looked at are a little different in their methods. Any turtle sauce piquante experts out there?

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Posted by unclebuck504

N.O./B.R./ATL

Member since Feb 2010

1716 posts

Posted on 7/23/16 at 7:49 am to Geaux2Hell

TreeDawg's recipe is a FDB legend.

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Posted by puse01

Member since Sep 2011

3742 posts

Posted on 7/23/16 at 10:19 am to Geaux2Hell

Don't put sausage in it. That's where the smoke is coming from.

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Posted by LSUAfro

Baton Rouge

Member since Aug 2005

12775 posts

Posted on 7/23/16 at 2:18 pm to Geaux2Hell

Hard to improve a recipe we don't have. Try using a less smokey sausage like Veron green onion. If you let the red wine cook out properly it shouldn't have that distinct of a flavor, and yes, the type of wine does make a difference in flavor.

Also, with the turtle, you can soak it in buttermilk for at least 6 hours. Brown it, remove it, add back when you start the simmer process.

This post was edited on 7/23/16 at 2:23 pm

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Posted by OTIS2

NoLA

Member since Jul 2008

50187 posts

Posted on 7/23/16 at 3:40 pm to Geaux2Hell

Run the meat rough a large size grinder.

This post was edited on 7/23/16 at 5:30 pm

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Posted by hungryone

river parishes

Member since Sep 2010

11987 posts

Posted on 7/23/16 at 4:24 pm to Geaux2Hell

Use white wine instead of red....and reduce the amount a bit. Brown the onions and other veg, then add a little tomato paste and brown it too, then use the wine to deglaze the pan.

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