Turtle Stew Recipes

Steps:

• In a heavy 4-qt. saucepan, bring turtle meat and water to a boil. Skim off foam. Chop 1 onion and set aside. Quarter the other onion; add to saucepan along with bay leaf, cayenne pepper and salt. Cover and simmer for 2 hours or until the meat is tender. Remove meat with a slotted spoon and cut into 1/2-in. cubes; set aside. Strain broth and set aside. Rinse and dry saucepan; melt butter over medium-high heat. Cook chopped onion until tender. Add flour; cook and stir until bubbly and lightly browned. Whisk in reserved broth; cook and stir until thickened. Reduce heat; stir in tomato puree and Worcestershire sauce. Simmer,, uncovered, for 10 minutes. Add chicken broth, eggs, lemon juice and meat. Simmer for 5 minutes or until heated through. Garnish with parsley if desired.

Steps:

• Parboil the turtle meat; drain.
• Make a brown roux of the fat and flour.
• Add onions, garlic, tomato paste, and tomatoes.
• Cook slowly for 20 to 30 minutes.
• Add turtle meat and add enough boiling salted water to cover the meat.
• Reduce by half.
• Add celery, green onions, peppers, wine and seasoning.
• Cover and cook over medium high heat for approximately 30 minutes.
• Mash the egg yolks, chop the whites and add to thicken the stew.
• If the stew gets too thick, add additional water.
• Reduce the heat, cover and simmer for about three hours.
• Half an hour before serving, add the sliced lemon and butter.
• Serve hot.