snapping turtle stew

Directions

the amounts of ingredients will vary depending on how much meat you have. this recipe is for 1lb of snapping turtle meat.

snapping turtles, if you have never had the pleasure of cleaning one, is a very difficult process so I will skip that part. it has 7 differant kind of meat in it. some white meat some dark meat, some that tastes almost like fish and others kinda chickeny.

cube the meat in half inch to 3/4 inch peices. place turtle meat in a stock pot and begin to cook on low heat with a little oil and some s&p.

as the meat begins to cook chop all your veggies. make sure to make them fairly small say like 1/2 inch or less. add to stock pot of meat. turn heat up a little to start suating your veggie and meat. you dont wanna fully cook everything just get it starting to heat up..

add in a quart of beef stock and a quart of chicken stock along with your beefstew seasoning.

simmer for a half hour or better until you veggies and meat are fully cooked. some meat on a turtle can be tough so taking you time can be good thing.

when you 10 mintues or so before serving you are gonna want to thicken it with a roux. to make the roux mix thouroughly in 1/2lb of flour to 1/2lb of melted butter. your mixture should crumble easily but not be dry. you might not need all of the roux you made. add roux little by little to the stock pot while it is cooking, until you reach a desired thickness.

enjoy!!