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Message
Help me improve my Turtle Sauce Piquante
Posted on 7/23/16 at 7:35 am
Posted on 7/23/16 at 7:35 am
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?
5
Posted on 7/23/16 at 7:49 am to Geaux2Hell
TreeDawg's recipe is a FDB legend.
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.
Posted on 7/23/16 at 11:32 am to puse01
Yes, going to skip the andouille this time. Do you really think the type of red wine used will make that big a difference?
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.
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
Posted on 7/23/16 at 2:19 pm to Geaux2Hell
If you don't want it to taste like wine, then eliminate it just like you're eliminating the andouille to get rid of the smoke flavor. Use a stock instead of wine.
As for the meat being chewy, low and slow for a few hours is the only solution for that. I'm too lazy for that, so i usually cheat and use a crock pot as a tenderizing tool.
As for the meat being chewy, low and slow for a few hours is the only solution for that. I'm too lazy for that, so i usually cheat and use a crock pot as a tenderizing tool.
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
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.
Posted on 7/23/16 at 5:34 pm to hungryone
Thanks for the tips. I simmered the meat over med-low heat with a bunch of veggies and aromatics for 3 hours. I can cut it with a fork so I finally got that tenderness I was aiming to achieve. The idea of boiling meat sounds gross to me but it worked. Tomorrow will be the roux and gravy.
Posted on 7/24/16 at 5:31 pm to Geaux2Hell
Lookin good
think I'm going to let it simmer on low for another hour. Meat is falling apart.
think I'm going to let it simmer on low for another hour. Meat is falling apart.This post was edited on 7/24/16 at 5:32 pm
Posted on 7/24/16 at 8:18 pm to Geaux2Hell
finished product. I must say this is 100x better than my first attempt. I ended up cooking 10lbs of turtle meat.
Posted on 7/24/16 at 8:49 pm to Geaux2Hell
IWEI repeatedly!!!! 
Posted on 7/24/16 at 9:09 pm to Geaux2Hell
Looks good. Try boiling on the bone first. The bones make a good stock.
Posted on 7/24/16 at 9:14 pm to Geaux2Hell
looks damn good G2, would smash!
reminds me of the day i said "i'm going to make a Hen sauce piquante, ok whats step one??"
reminds me of the day i said "i'm going to make a Hen sauce piquante, ok whats step one??"
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