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Tips for cooking snapping turtle
Posted on 10/15/15 at 7:20 pm
Posted on 10/15/15 at 7:20 pm
Cooking a sauce piquante tomorrow. Anything special I need to know about turtle meat? I've read soak it in vinegar overnight. I've been told to boil it in crab boil. Any of that necessary? This is farm raised snapping turtle meat that has been deboned if that makes any difference. TIA F&DB
2
Posted on 10/15/15 at 7:34 pm to Geaux2Hell
Have no advice for you but 
for taking on this project, love cooking stuff like that I've never done before.
for taking on this project, love cooking stuff like that I've never done before. 
Posted on 10/15/15 at 7:40 pm to Geaux2Hell
I've seen It soaked in water and vinegar and eaten it that way and loved it. But I've cooked about a dozen sauce piquantes ( I'm no expert I get by) with turtle. Most I have just browned it well then removed, built the gravy and added back in and just let it cook for a couple hours or so. I have boiled it a couple times because I was told which was fine I just don't see the extra step needed.
If I can give one tip it would be to brown the tomato paste well which really gives it a great flavor and gold color.
Let us know how it comes out.
Eta: farm raised is good meat but since you are cooking it tomorrow and have time - try the vinegar and see or try half of the meat in vinegar and half without and find out which you like better.
If I can give one tip it would be to brown the tomato paste well which really gives it a great flavor and gold color.
Let us know how it comes out.
Eta: farm raised is good meat but since you are cooking it tomorrow and have time - try the vinegar and see or try half of the meat in vinegar and half without and find out which you like better.
This post was edited on 10/15/15 at 7:43 pm
Posted on 10/18/15 at 10:45 am to Martini
Ended up using tree dawgs sauce piquante recipe with turtle meat. Flavor was very good. I ended up boiling the turtle meat at the request of my FIL. Not what I would have preferred to do but he tends to be a bit too much of a "kitchen chief" instead of a "kitchen Indian" if you know what I mean. My only complaint was that the turtle meat itself was very inconsistent, some pieces were very tender almost like a chicken thigh while others were tough and chewy. Not sure if longer cook time would have helped. I was very surprised at how much the turtle meat shrunk during the boil.
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