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Post by amybyrd21 on Sun May 24, 2009 1:38 am

Does any one know how to go about processing a snapping turtle. We are going fioshing this weekend and we always catch one. I know you can eat them but do not know how to clean them.
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Post by HomesteadBaker on Sun May 24, 2009 2:40 am

If my Grandad was still here, he could tell you! But I didn't know the answer to your question, so I did a bit of research, and this is one of the better sites I saw...
http://sports.espn.go.com/outdoors/general/columns/story?columnist=sutton_keith&page=g_col_Sutton_turtle-recipes

It has how to catch and clean, and even has several recipes, too!

Hope it helps!

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Post by amybyrd21 on Sun May 24, 2009 4:26 am

A friend Hubby works with has them in his pond. I think we are going to try to catch one.
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Post by jayet on Tue May 26, 2009 1:21 am

this is a better explanation than I could give and also has a descent recipe with it


Cleaning a snapping turtle is actually easier than you might suspect. Cut the turtle's head off and hang the turtle upside down overnight to eliminate the blood. The next day nail or otherwise fasten the upside down turtle's tail to a stump so that most of the shell hangs off the stump but is parallel to the stump surface (see illustration).

Cut and remove the plastron or bottom shell and then cut away each leg and the neck from the carapace or shell. Turtle fat is yellow and should be removed from the meat. Turtle meat is best if cooked immediately, but it seems to keep well if frozen in water.

Another way to clean a turtle in preparation for cooking is to parboil it first. Dick Stauffer, Conservationist art director, says about five minutes of parboiling the turtle, after killing it, makes a much easier job of cleaning the beast. You cut away the plastron, remove the entrails and then fillet the meat, including the legs and tail, away from the top shell. The skin, Stauffer says, should peel off easily after parboiling. The meat, after rinsing and cleaning in water, is ready for whatever recipe you prefer.

Snapping turtles can be prepared in a variety of ways, much the same as squirrels or rabbits. The best results are obtained by parboiling the meat until it can be easily removed from the bone. Try stir frying the meat with bacon in a very hot skillet or adding it to a stew or gumbo.

Snapping turtle meat can be delicious if the turtles are cleaned properly, the meat tenderized and prepared with a good recipe. Don't let their looks deceive you.

Tom Johnson is a herpetologist with the Conservation Department. Jeff Beringer is a wildlife biologist, also with the Conservation Department.

How to Clean a Snapping Turtle

Slice around the edge of the bottom shell and cut through the joint between the top and bottom shell on each side.
The bottom shell will lift out like a can lid. Remove the entrails.
Slice the legs and neck loose from the inside of the top shell.
Skin out legs and neck. Parboil or pressure cook to make the meat tender before using in your favorite stew.

Steve's "Pretty Good" Turtle Recipe

This is one of the best snapping turtle recipes we've encountered.

Meat from one medium-sized turtle, cubed
1 large onion, chopped
2-3 cloves garlic, chopped
4-5 potatoes, cubed
2 14.5 oz. cans of peeled tomatoes or 8-10 fresh tomatoes, coarse chopped
1 11 oz. can of corn or N package frozen corn.

Brown turtle meat with onions and garlic in a hot skillet with a little cooking oil, (get the skillet real hot and drop the pieces of meat into the hot oil.) When the meat is browned on all sides drain oil and transfer meat, onions and garlic to a Dutch oven. Add potatoes, tomatoes and corn.
Season the mixture with salt, pepper and garlic powder to taste. Add water to just cover ingredients and cook covered at a high simmer for 45 minutes or until the potatoes are thoroughly cooked.
At this point the stew is ready to eat. However, some people prefer to thicken the sauce with a whole wheat flour/water mixture. If you do this you should simmer the mixture for another 15 minutes.

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