Creole Snapper soup

Had to rid the pond of some bluegill thieves. Decided to try making something a little different. My wife said it was honestly one of the best things I’ve ever made. Tasted amazing. I made a stock from the bone in turtle meat. Then made a roux with butter and flour, added bell pepper, celery, crushed tomatoes, garlic, onion, lemon, red wine, worchestire sauce, black pepper. Topped with parsley and lemon zest.








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Nice! Turpin Stew is one of my favs! People have no idea what they are missing.

 

I have never seen turtle meat before, not what I expected.

 

There 2 totally different types of meat on a turtle. The leg meat is similar to Pork. The neck meat is more like a meaty clam.

 

Every year I get 1 or 2 big one out of my pond 10lbs plus. What was your way of getting the meat off and skinning? Was it time consuming or did it go pretty quick. By the way dish looked as good as the shot. 17hmr choice weapon for those turtles here.



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I imagine they are a lot of work to butcher but sounds like it was worth the effort.

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I used tin snips to cut away the bottom shell around the edges. Then skinned the legs and neck. easier to take legs off whole and leave bone in. The neck I cut meat off the bone. There is also a slab of meat along the spine that is tough to get to. You have to carefully cut the guts away from the shell until you get to it.

 

We need a tutorial. Time for another batch.

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From my memory turtles are NO fun to clean.

Our season opens July 1st, and there is an unlimited supply here. Might have to make up some of this myself.


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