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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: Horney Toad on August 15, 2009, 11:19:00 AM
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Anyone have any good recipes for cooking snapping turtle? Once I cooked one and it didn't turn out very good. I always set some trotlines for catfish around Labor day, and hook a snapper occasionally. What about turtle soup? I heard it was good.
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We always put them in a stock a tank with clean water and some corn for food for about a week. Then fry the pieces it just like chicken.
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I cut them up into small pieces; put them on sticks and barbecue them with a slathering of barbecue sauce. I once made some at a gathering including anti-hunters; and they wanted more !
Seems like every muscle on a snapping turtle tastes like a different type of meat. One like beef; one like chicken; one like fish...
Quite a treat!
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When I was a kid we had a nieghbor that would keep his tutles in a 55 gal drum,I dont know if he was cleanin them out or waitin till he had enuff for a mess but it tasted purty good, second time someone else fixed it in a soup, nasy stuff, tasted like mud.
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I saw a big one the other day when going bowhunting. I stepped in a flooded area and that turtle started coming after my foot! LOL He's lucky I was hunting or he might have made the fry pan.
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I agree with 4 point... Put em' in a small tank or barrel and clean em out first, then butcher and prepare however you like. My Dad always used to make a really great stew, similar to beef stew but replace beef with turtle.
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If taken from muddy or "strong" water, cleaning out in a tank of clean water seems to help a lot.
I don't remember the exact recipe for the chowder we used to make, but I think any fish/seafood chowder recipe would work fine.
I know we first browned the meat in a skillet, added a little chopped onion when it was near done - perhaps garlic, Old Bay, and salt and pepper would be good here too. Then put it in a stock pot with tomato juice, chopped celery, carrots, diced potatoes, salt and pepper. I think a little parsley and chopped anaheim or jalapeno would add greatly to it. If you like you can add corn, though the starch of the potato be too much.
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I've ate several over the years.All were fried,some were good and some were not.I shot a 15 pounder a couple years ago while shooting carp. I'm not sure if I cooked him or an old boot as tough as it was.LOL Ben
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Cut 'em apart at the joints, if a big one, par boil, or pressure cook, then fry. If a young (little) one, fry slow, or smoke on grill, low heat for 6-10 hours. Good, good eating.
They're all very good in a stew/soup, you can cook them as long as you need to, to make them fall off the bone. Spices are left to your personal preference. Jim
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ttt