Turtle Stew
Serves: 3
Jewel Boehm
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
62
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Butter1 cup
Red Wine1 cup
Celery (chopped)1 cup
Onion (chopped)1 cup
Carrot (chopped)2 tbsps
Garlic (minced)1 tsp
Worcestershire3 tbsps
Cornstarch1 tsp
Paprika1 tsp
Allspice2 tsps
Ground Nutmeg1 tsp
Ground Ginger1 cup
Tomato Paste1 tsp
Kosher Salt1 cup
Sherry (for garnish)Directions:
1
Dredge the turtle in flour
2
In a large, heavy-bottomed saucepot over high heat, melt the butter and brown the turtle pieces, about 10 to 12 minutes
3
Remove the turtle from pan and allow to cool enough to handle
4
Deglaze the pan with red wine, scraping the bits from the bottom and sides
5
Add the celery, onion, carrots to the pot
6
Stir in the beef stock, 1/2 cup water, and Worcestershire and continue to cook over medium-high heat
7
In small bowl whisk together the cornstarch, paprika, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water
8
Add to the vegetable mixture
9
Once the turtle has cooled, put meat in cheesecloth, and tie closed with butcher's twine and add to the pot
10
The turtle needs to be in cheesecloth so that it can be extracted from the stew before pureeing
11
Continue to cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer for 2 hours
12
After 2 hours, remove the turtle in the cheesecloth and strain vegetables from stock
13
Transfer cooked vegetables to a food processor and process until a chunky paste is achieved
14
Remove the turtle from cheesecloth and return the meat to saucepan with reserved liquid and pureed vegetables
15
Cook over medium heat until desired thickness is achieved, about 20 minutes
16
Ladle into serving bowls and finish with a little sherry in each bowl before serving