1 1/4 pounds boneless turtle meat, cut in paper-thin slices
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:
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.
I just finished putting some browned turtle in the oven to braise in red wine for an hour or so. I wish I had seen your post before I started, maybe I could have tried something more ambitious. I have more meat in the fridge for another recipe tomorrow.
Tonight I am going to try turtle carnitas with tomatilla & avacado salsa. I made the salsa earlier in the week for leftover pulled pork.
If there is any interest, I uploaded a few pics on my profile page.
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.