NE1 have a GREAT turtle recipe?

What about deep fried? You up for that?

 

Meanwhile:

Snapper With Madeira

1 1/4 pounds boneless turtle meat, cut in paper-thin slices

Flour

3 tbls butter

Salt & Pepper to taste

3/4 cup Madeira, divided

1/2 cup heavy cream

3 drops hot sauce

Chopped parsley for garnish

Paprika for garnish

Heat the butter in a heavy skillet. Dredge meat in flour and brown lightly. Season with salt and pepper. Add 1/2 cup of the Madeira, cover, and simmer until meat is tender, about an hour, adding a little water if needed.

Just before serving add the rest of the wine and the cream. Heat to boiling point, but don't let it boil.

Serve on buttered toast points, topped with some shopped parsley and a sprinkle of paprika.

Or, how about:

Toast Turtle

One 10-12 lb turtle, cleaned and cut into pieces

6 stalks celery, cut into small lengths

1/2 large onion, cut up

1 tsp sage

1 tsp black pepper

2 tbls salt

1 tbls dry thyme

12 oz (1 1/2 sticks) butter or margarine

Put turtle pieces in a pot, cover with water, bring to boil. Let boil 30 minutes.

Remove meat from water and put into a greased roasting pan. Remove as much of the celery and onions as possible and lay on top of the meat. Top veggies with the butter.

Roast in a 300F oven for one hour, basing at least three times during the cooking time.

 

As should be obvious, that second recipe is for roast turtle, not toast turtle.

Sorry. /img/vbsmilies/smilies/redface.gif

 

This is new to me so what sort of consistency does turlte meat have?

Is it on the tough side and what colour is it? I shall have a lok in the speciality shops here

but do has anyone got an idea wher to look...Chinese supermarket perhaps?

 

Can't tell you where to look as all the turtle I've eaten has been wild trapped. My trapper friend sold more to restaurants than to markets.

Turtle meat varies, depending on what part of the critter it comes from. It's commonly said that there are seven different meats on a turtle, but that's an overstatement, IMO. Most of the meat is found in the neck, legs, and tail. Plus, if you're willing to work for them, the tenderloins---as in all animals---are the best part.

Americans tend to prefer snapping turtle meat, whereas Asians gravitate more towards the soft shell varieties. Personally, I've never noticed much difference between the two if they've been prepared properly, and the preferences are likely more habit than anything else.

I dislike making comparisons between proteins (they all taste like chicken, right?). But if pressed to the wall, I'd say turtle most resembles veal, both visually and in texture. But the flavor is totally different.