I wish...we are way up in Minnesota. We have a small lake/pond at the edge of our property and every year we have more and more turtles around, mostly snapping turtles. It’s as if our yard and garden are their nesting grounds.
Minnesota!!!? Oh no. No cold climates for me ever again. I enjoyed the beauty of northern Norway back in 1987 but the frostbite I came away with turn me off to the cold. I don’t believe I’ve ever felt worse pain in my life.
Give me the tropics any day and twice on Sunday!
But I have heard that turtle eggs are delicious....
Put the turtle meat in a large saucepan with 1 teaspoon of salt, 1/4 teaspoon cayenne and the water. Bring to a boil. Skim off any foam that rises to the top. Reduce heat to medium and simmer for 20 minutes. With a slotted spoon transfer the meat to a platter. Cut the meat into 1/2 inch dice and reserve the liquid. In another large sauce pan, combine the butter and flour over medium heat, stirring constantly for 6 to 8 minutes to make a dark roux. Add the onions, shallots, bell peppers and celery. Stir occasionally and cook for 2 to 3 minutes until the vegetables are slightly tender. Add the bay leaves, thyme and garlic, cook for 2 minutes. Add the tomatoes and the turtle meat. Cook for 5 to 6 minutes stirring occasionally. Add the Worcestershire sauce, the remaining salt and cayenne, the turtle stock (about 6 cups) lemon juice, and sherry. Bring to a boil, reduce heat to medium and simmer for 10 minutes. Add the parsley, green onions, and eggs and simmer for 45 minutes. Garnish with green onions and chopped eggs.