Turtle Meat Recipes | Exotic Meats USA

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Recipes

Turtle Recipes

BBQ Turtle Steak
Serves 6

Ingredients:

3 lbs. Turtle steak
6 limes
¼ cup of olive oil
½ teshtmloons garlic powder
clove garlic
dash of white pepper
salt and pepper to taste

Directions:

1. Clean and rinse the turtle well.
2. Cut into steaks ½ to ¾-inch thickness.
3. Squeeze the lime juice into a 9-12 “ baking dish.
4. Rub the cut lime into the steak, “you should get the oil of the peel into the steak”. Rub the steaks with cut garlic clove, lightly sprinkle with salt and place them into the lime juice, refrigerate for 1 hour.
5. Remove from lime juice, brush with lots of olive oil, sprinkle with white pepper and garlic powder, ad more salt if necessary.
6. BBQ over hot coals until the steaks are tender.

Thanks to: Fisher’s Wild Game Recipes Copyright © 1995, 1996, 1997, 1998 by Dennis Fisher

Turtle Fricassee With Wine
Serves 4 to 6

Ingredients:

2 ½ to 3 pounds Turtle meat
salt
red pepper
flour for dredging
½ cup dry white wine
¼ cup onion, chopped
juice of 1 lemon
1 teshtmloon parsley, finely chopped
3 tablespoon butter or margarine
¼ teshtmloon dried thyme leaves
1 teshtmloon dried tarragon

Directions:

1. Rinse turtle pieces and pat dry with paper towels. Sprinkle with salt and red pepper. Dredge in flour. Heat oil in a large skillet over medium heat. Brown pieces on all sides - about 10 minutes. Reduce heat to low. Drain off oil. Add remaining ingredients, cover, and continue to cook for about 45 minutes or until tender.
2. This fricassee, which is simple and honest in flavor, is delicious with boiled potatoes, a green salad, and a crusty, homemade bread.

Thanks to: Author unknown

TTurtle Soup with Madeira
serves 8 to 10

Ingredients:

2 pounds boned turtle meat, cut into ½ inch cubes
½ pound smoked ham, cut into ½ inch cubes
¾ cup unsalted butter or margarine
½ cup all purpose flour
1 large onion, chopped
¼ 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
½ teaspoon ground cloves
½ teaspoon ground allspice
¼ teaspoon ground mace
¼ teaspoon freshly grated nutmeg
½ 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
½ cup Madeira
2 or 3 hard cooked eggs, chopped (garnish)

Directions:

1. 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.
2. 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.
3. About 10 minutes before serving, stir in Worcestershire sauce, lemon juice and Madeira. Serve in individual soup plates; garnish with chopped eggs.

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