Any ideas on cooking snapping turtles? Cleaned one a few days ago and have some meat in the freezer. Does it need to be boiled first if I'm going to fry it? My dad cooked one that we caught on a jug probably 35 years ago. Don't remember how he cooked it but I do remember we thought it was pretty good.
Snapping turtle
- Thread starter TnBob
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Forvols
Well-Known Member
Way I have had them is clean, wash, roll in flour and seasoning of choice after buttermilk and egg dip. Then deep fry. Sides hushpuppies coleslaw and fresh cut French fries. Dipping sauce ranch with some sirrachi pepper sauce and some garlic. Never tried them grilled/boiled/baked. Dipping sauce is good on hushpuppies too.
griz01
Well-Known Member
Crock pot. Cream of mushroom soup as a sauce then simmer low and slow until tender Sometimes I add potatoes, onions, carrots and of course garlic.
Carlos Viagra":3it2uq36 said:
LOL! Surely you would put it just a little above bird crap! Ha. When I read your post to my wife, she about fell off the couch laughing, AND she agrees with you! I cooked some while ago along with some bluegill fillets and one of our three cats wouldn't even try it.
That is one thing I have never had but would like to try it. Let us know how it turns out.
Mike Belt
Well-Known Member
I suppose if you know how to clean and cook it it's pretty good. I had it twice growing up and I remember it being good. I wouldn't know where to begin and I've caught a bunch of them. Years ago I even fished specifically for them.
Cooked what I had in the freezer last night along with some fresh bluegill fillets. Boiled it for a few minutes then took meat off bones, rolled in flour and fried. It has a pretty good flavor but was a little chewy. Might try it without boiling next time. Kind of has a consistency like chicken gizzards :roll:
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Mike Belt":dq517cct said:
They aren't too difficult to clean but time consuming. I went to a class a couple of weeks ago taught by a former Green Beret who taught survival skills in the army. He showed us his method of cleaning them. There's also lots of youtube videos showing how to do it.
hillbillyfab
Well-Known Member
Grand dad always threw them in a wash tub for a few days and keep the water clean. Grandma done the cooking and she always fried them. I don't believe I've had them anyway other than fried. I would like to try turtle soup though.
Never cooked any but growing up lots of ole country folks around here had them in stews and such, and it was always good.. That and goat are 2 things I grew up eating that I haven't eaten again in decades, but would without hesitation
diamond hunter
Well-Known Member
Easiest way to clean one is with an air pump and a basketball needle.
diamond hunter":119h197g said:
Saw that on Youtube. Does it loosen the skin from the meat?
TnBob":2pv47in4 said:
Tasted like the above trifecta when i ate it.
ROUGH COUNTRY HUNTER
Well-Known Member
I would have to be starving as well,I put it on my do not eat list,right under the snake
Nimrod777
Well-Known Member
I suspect you saw cans of Mock Turtle soup. Used to be a commonly available item, but I'm not sure any turtles were involved.Snowwolfe":8chz09my said:
That looks good. May have to go after another one to try this recipe.
cowhunter71
Well-Known Member
Clean and chunk meat. Pound out chunks flat and thin with meat mallet or hammer. Soak in buttermilk and some Budweiser over night. Seasoned cornmeal/flour batter and fry in hot peanut oil or bacon grease 
We also slow cook them whole in the shell over a bed of live oak coals. Low and slow for around 5-6 hours. Five gallon bucket with water and a few Budweisers. Keep a saturated croker sack(burlap) draped over the turtle while it cooks. Crack and remove shell or use a saws all. Make perloo, soup, gumbo, or add to some swamp cabbage.
We also slow cook them whole in the shell over a bed of live oak coals. Low and slow for around 5-6 hours. Five gallon bucket with water and a few Budweisers. Keep a saturated croker sack(burlap) draped over the turtle while it cooks. Crack and remove shell or use a saws all. Make perloo, soup, gumbo, or add to some swamp cabbage.
