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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?
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.
![](https://i868.photobucket.com/albums/ab243/ccab31/Mobile%20Uploads/2016-07/95780033-CD92-4DAF-999E-9BBEC53D1D76.jpg)
This post was edited on 7/24/16 at 5:32 pm
Posted on 7/24/16 at 8:18 pm to Geaux2Hell
![](https://i868.photobucket.com/albums/ab243/ccab31/Mobile%20Uploads/2016-07/BE37131D-8515-4DE0-8794-D6E55DD8014F.jpg)
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??"
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
reminds me of the day i said "i'm going to make a Hen sauce piquante, ok whats step one??"
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
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