Thought I'd try something different with this turtle meat. We butchered up a snapper a few days ago that my buddy gave me. She was just shy of 40 lbs. Big ole girl. He traps several a year to re-locate, and only keeps 1-2 a year. I can't find the pics of her alive in the tank, but here is what I did:
After pressure cooking it for about 25 minutes, I put it in the slow cooker with some red enchilada sauce:
Next, I made a batch of different sauce for the top:
Laid a base of sauce down so they don't stick:
Began rolling them up. The meat in this batch was from 1 hind leg.
My half with cheese and japs, Lisa's side plain:
Threw together some refired beans. Once again, my half dressed up:
Plated and ready to eat with a bit of sour cream:
Inside view:
I'll be honest, I doubt I will take a turtle this old again. Meat has a great flavor, but still tough no matter how long ya cook it. I'll take the smaller ones next time.
Thanks for looking!!!
After pressure cooking it for about 25 minutes, I put it in the slow cooker with some red enchilada sauce:
Next, I made a batch of different sauce for the top:
Laid a base of sauce down so they don't stick:
Began rolling them up. The meat in this batch was from 1 hind leg.
My half with cheese and japs, Lisa's side plain:
Threw together some refired beans. Once again, my half dressed up:
Plated and ready to eat with a bit of sour cream:
Inside view:
I'll be honest, I doubt I will take a turtle this old again. Meat has a great flavor, but still tough no matter how long ya cook it. I'll take the smaller ones next time.
Thanks for looking!!!
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