whats the best way to cook snapping turtles?

Answer 1

Prior to killing and cleaning a snapping turtle it is a good idea to keep it in a tub of clean water for a period of time. Change the water every few days until it remains relatively clear. This usually takes one to two weeks. We suggest being somewhat selective about where you obtain snapping turtles. Although they often live in sewage lagoons and other sites with low dissolved oxygen, those used for eating should come from clean ponds and streams.

Cleaning a snapping turtle is actually easier than you might suspect. Cut the turtle's head off and hang the turtle upside down overnight to eliminate the blood. The next day nail or otherwise fasten the upside down turtle's tail to a stump so that most of the shell hangs off the stump but is parallel to the stump surface (see illustration).

Cut and remove the plastron or bottom shell and then cut away each leg and the neck from the carapace or shell. Turtle fat is yellow and should be removed from the meat. Turtle meat is best if cooked immediately, but it seems to keep well if frozen in water.

Another way to clean a turtle in preparation for cooking is to parboil it first.

Snapping turtles can be prepared in a variety of ways, much the same as squirrels or rabbits. The best results are obtained by parboiling the meat until it can be easily removed from the bone. Try stir frying the meat with bacon in a very hot skillet or adding it to a stew or gumbo.

Meat from one medium-sized turtle, cubed
1 large onion, chopped
2-3 cloves garlic, chopped
4-5 potatoes, cubed
2 14.5 oz. cans of peeled tomatoes or 8-10 fresh tomatoes, coarse chopped
1 11 oz. can of corn or N package frozen corn.

Brown turtle meat with onions and garlic in a hot skillet with a little cooking oil, (get the skillet real hot and drop the pieces of meat into the hot oil.) When the meat is browned on all sides drain oil and transfer meat, onions and garlic to a Dutch oven. Add potatoes, tomatoes and corn.
Season the mixture with salt, pepper and garlic powder to taste. Add water to just cover ingredients and cook covered at a high simmer for 45 minutes or until the potatoes are thoroughly cooked.
At this point the stew is ready to eat. However, some people prefer to thicken the sauce with a whole wheat flour/water mixture. If you do this you should simmer the mixture for another 15 minutes.

Answer 2

8 servings

Ingredients
2 pounds boned Turtle meat, cut into 1/2 inch cubes
1/2 pound smoked ham, cut into 1/2 inch cubes
3/4 cup unsalted butter or margarine
1/2 cup all purpose flour
1 large onion, chopped
1/4 cup chopped celery
3 tablespoons minced parsley, preferably flat-leaf
3 medium garlic cloves, minced
2 large tomatoes, peeled and chopped
1-1/2 teaspoons salt
1 bay leaf, minced
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dried leaf thyme or 1-1/2 teaspoons chopped fresh thyme
3 cups beef broth
2 cups chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/2 cup Madeira
2 or 3 hard cooked eggs, chopped (garnish)
Directions
Melt butter in a heavy 4 to 5 quart soup pot over medium heat. Add flour all at once stir until blended. Cook, stirring constantly, until peanut butter colored, about 15 minutes.
Add ham, turtle meat, onion, celery, parsley and garlic. Cook over medium heat, stirring, until vegetables are lightly browned, 6 to 7 minutes. Add tomatoes, salt, bay leaf, pepper, cloves, allspice, mace, nutmeg, and thyme; cook 3 to 4 minutes. Slowly stir in beef and chicken broth; bring to a boil to thicken. Reduce heat. Partially cover; simmer 2 hours, stirring occasionally.
About 10 minutes before serving, stir in Worcestershire sauce, lemon juice and Madeira. Serve in individual soup plates; garnish with chopped eggs. (chopped turtle eggs if you want to be extra witty!)

bon appetit!

Answer 3

Boil til tender, then chop into bite size pieces and use in a pasta sauce or a stew.

Answer 4

Turtle Soup, of course! That is, if you LIKE eating reptiles. I, for one, eschew them.

Answer 5

My Mother used to make soup out of them . I never tried it.

Answer 6

a friend of mine once cooked them on a BBQ grill, oh man they tasted awesome when he was done with them. mmm mmm mmm, memories.

Answer 7

not to cook them at all

Answer 8

deep fried and covered in hot sauce

Answer 9

Ahhhh!!

Answer 10

ewwwwww you're supposed to catch them and paint them and let them go