Cooking Snapping Turtle: A Tasty Adventure

how to cook snapping turtle

Snapping turtle is a traditional dish in south Louisiana, where it is usually cooked by men at camp suppers. The dish is not commonly eaten today, but it used to be. Snapping turtles are easy to catch in homemade wire funnel traps in bayous, ponds, and lakes. Before cooking, the turtle must be cleaned and processed, which can be tricky. The meat is tough, so it needs to be tenderized by boiling with vinegar before frying or simmering in water with onion and spices. It can be cooked in a variety of ways, including deep-fried, in a crockpot, or in a soup.

Characteristics Values
Meat tenderness Tough, requires long cooking
Meat preparation Boil with vinegar, simmer for an hour, debone, tenderize
Cooking method Deep-frying, slow cooking, boiling
Cooking tools Heavy pot, skillet, crock pot, roasting pan
Ingredients Vegetable oil, peanut oil, flour, cornmeal, Cajun seasoning, egg, water, vinegar, butter, tomato puree, Worcestershire sauce, chicken broth, lemon juice, onion, bay leaf, cayenne pepper, salt

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Cleaning and preparing the turtle

Cleaning and preparing a snapping turtle for cooking is a tricky process. Firstly, cut off the dead turtle's head and drain its blood by hanging it by the tail for at least 15 minutes. This will make the meat taste better and make the cutting-up process a little cleaner. You can also remove the skin from the neck, legs and tail with a sharp fillet knife, as this is too tough for eating.

If you are working with a large turtle, you may find fatty deposits, which you should cut away. The meat of larger turtles will also be tougher, so it is recommended to slice layers of meat off its sections, and then soak them in milk for an hour or overnight. You can then season the meat with your choice of spices and flavourings.

Before cooking, you must first tenderise the meat. Bring a large pot of water to the boil, adding vinegar to tenderise the meat and make it easier to cook. Carefully place the meat in the pot and simmer for around an hour. This should be enough time to tenderise the meat without making it soggy. After simmering, turn off the heat and remove the turtle pieces from the pot, placing them on a large plate to cool for 5-10 minutes.

Finally, use your fingers to gently pull the meat away from the bones and discard them. You can now cut the meat into pieces, similar to how you would with chicken.

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Boiling the meat

Boiling snapping turtle meat is a crucial step in preparing this meat for consumption. Here is a detailed guide on how to do it:

Preparing the Meat

Before boiling, you must first clean and process the turtle. Start by hanging the turtle by its tail to drain the blood. Leave it for at least 15 minutes. You can then remove the shell and cut off the head and skin, as these are too tough for consumption. Cut away any fatty deposits, especially if you are working with a large turtle. The meat can then be cut into sections or left on the bone.

Place the meat in a large, sturdy pot. If the meat is still on the bone, ensure that it is fully submerged. For every 8 cups of water, add 1/2 cup of white vinegar to the pot. Bring the water and vinegar to a boil. Once it reaches a boil, reduce the heat and allow the meat to simmer for approximately 60 minutes. Keep the pot covered during this process. This will help tenderize the meat without making it soggy.

Deboning and Using the Meat

After an hour, turn off the heat and remove the meat from the pot using metal tongs. Place the meat on a large plate and allow it to cool for 5-10 minutes. When it is cool enough to handle, use your fingers to gently pull the meat away from the bones. Discard the bones, and separate the dark and white meat if desired. At this stage, the meat is ready to be used in various recipes, such as frying or making turtle soup.

Tips

  • Soaking the meat in milk for an hour or overnight before boiling can further improve the taste and tenderness.
  • Boiling is an essential step in tenderizing turtle meat, which tends to be tough and requires long cooking times.
  • You can also add spices and herbs to the boiling water to infuse additional flavors into the meat.

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Frying the meat

Frying snapping turtle meat is a delicious way to prepare this meat, especially for those who are trying it for the first time. Here is a detailed, step-by-step guide on how to fry snapping turtle meat:

Preparation:

Before frying the meat, it is important to tenderize it first. Bring a large pot of water to a boil, adding white vinegar to the water. The vinegar will help to tenderize the meat and make it easier to cook. Place the turtle meat in the boiling water and let it simmer for about an hour. This process will help soften the meat without making it soggy. After simmering, turn off the heat and remove the meat from the pot. Allow the meat to cool for a few minutes before deboning it. Use your fingers to gently pull the meat away from the bones and set it aside.

Frying:

To fry the turtle meat, start by making an egg wash. Crack an egg into a small bowl and add a couple of tablespoons of water. Stir the mixture until it is well combined. In a separate bowl, prepare the coating for the meat by mixing flour, cornmeal, and Cajun seasoning. You can adjust the amount of seasoning according to your taste preferences.

Heat a large pot of vegetable or peanut oil to about 350°F (177°C). The amount of oil should be enough to cover the meat when frying. Dip each piece of turtle meat into the egg wash and then coat it with the dry mixture. Ensure that all surfaces of the meat are covered. Carefully place the coated meat into the hot oil and fry for around 5 minutes, or until the meat floats to the top. Remove the meat from the oil using metal tongs and place it on a paper-lined platter to absorb any excess oil.

Serving:

Fried snapping turtle meat can be served as-is or with your favourite dipping sauce. It is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can freeze the fried meat for up to 4 months in a freezer-safe bag or container.

Tips:

  • Soaking the meat in milk for an hour or overnight before frying can also help tenderize it and improve its flavour.
  • When frying the meat, avoid overcrowding the skillet or pot to ensure even cooking.
  • Always be cautious when working with hot oil to avoid any accidents or splashes.

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Making turtle soup

Turtle soup is a classic dish that combines a variety of flavours with turtle meat for a unique taste experience. Here is a recipe for making turtle soup:

Ingredients:

  • 1.5 pounds (24 oz) of turtle meat
  • 4.5 cups (1.1 l) of water
  • 1 onion
  • 1 bay leaf
  • Cayenne pepper
  • Salt
  • 5 tablespoons (2.5 fl oz) of cubed butter
  • 0.33 cups (78 ml) of flour
  • 1 diced onion
  • 5 tablespoons (74 ml) of tomato puree
  • 5 tablespoons (74 ml) Worcestershire sauce
  • 0.33 cups (78 ml) chicken broth
  • 0.25 cups (59 ml)of lemon juice
  • 2 chopped hard-boiled eggs (optional)

Instructions:

  • Bring 1.5 pounds (24 oz) of meat and 4.5 cups (1.1 l) of water to a boil in a heavy 16-cup (3.8 l) saucepan.
  • Add 1 onion, 1 bay leaf, cayenne pepper, and salt to the saucepan for flavour.
  • Cover the saucepan and let the mixture simmer for 2 hours.
  • Remove the meat and strain the broth.
  • Melt 5 tablespoons (2.5 fl oz) of butter in the large saucepan.
  • Add 1 diced onion and 0.33 cups (78 ml) of flour to the melted butter and cook until tender.
  • Pour in the turtle broth and whisk the soup until it thickens.
  • Add 5 tablespoons (74 ml) each of tomato puree and Worcestershire sauce.
  • Chop up your turtle meat and add it to the soup.
  • Add 0.33 cups (78 ml) of broth and 0.25 cups (59 ml) of lemon juice.
  • Simmer the soup for 5 minutes and serve with a garnish of fresh parsley if desired.

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Cooking in a crock pot

Cooking snapping turtle in a crock pot is a great way to make the meat tender and delicious. Here is a step-by-step guide on how to do it:

Prepare the Turtle Meat

First, you need to catch and clean the snapping turtle. This can be a tricky process, so be sure to check your local regulations and guidelines for trapping and cleaning turtles. Once you have a cleaned and prepared turtle, you can start the cooking process.

Parboil the Meat

Before cooking the turtle in your crock pot, it is recommended to parboil the meat. This helps to tenderize the meat and make it easier to remove from the bone. To parboil, simply add vinegar or dry sherry wine to a pot of water and bring it to a boil. Place the turtle meat in the pot, reduce the heat, and let it simmer for about an hour. Then, remove the meat and let it cool.

Prepare the Crock Pot

In your crock pot, create a layer of sliced onions and peppers. You can also add other vegetables like celery, carrots, or potatoes if you wish. Layer the parboiled turtle meat on top of the vegetables. Then, add just enough water, chicken stock, or vegetable stock to cover the meat and vegetables.

Cook in the Crock Pot

Set your crock pot to low heat and let the turtle meat cook for an extended period. The cooking time can vary depending on your crock pot and the amount of meat you have. It is recommended to cook the meat for at least 6-8 hours, but some recipes suggest cooking for up to 12 hours for maximum tenderness.

Final Steps

Once the meat is cooked, you can remove it from the crock pot and cut it into bite-sized pieces. Return the meat to the crock pot and continue cooking on low heat for an additional 2 hours or until the vegetables are tender. At this point, you can also add any additional ingredients or seasonings to the crock pot to enhance the flavor.

Serving Suggestions

After the turtle meat and vegetables are cooked to your liking, you can serve the dish as is or get creative with your presentation. The meat can be stir-fried, barbecued, or added to a soup or stew. You can also try frying the meat after it's been cooked in the crock pot by breading and deep-frying it for a crispy texture.

Frequently asked questions

Set a trap in the water with fish as bait. Make sure it's easy for you to access and won't roll out into deeper water, risking drowning the turtle.

Cut off the head and drain the blood by hanging the turtle by its tail for 15 minutes. Remove the shell and skin. Soak the meat in milk for an hour or overnight.

Frying or slow cooking are popular methods. You can also make a turtle soup or sauce piquante.

Boil the meat with vinegar for an hour before cooking.

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