Turtle Stew

Name: Turtle Stew
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons allspice; 946 milliliters beef stock; 59 milliliters butter; 79 milliliters chopped carrot; 79 milliliters chopped celery; 3 Tbsps cornstarch; 59 milliliters all-purpose flour; 2 Tbsps minced garlic; 1 teaspoon ground ginger; 2 teaspoons ground nutmeg; 1 teaspoons kosher salt; 79 milliliters chopped onion; 1 teaspoon paprika; 1 teaspoon freshly minced parsley leaves; 59 milliliters red wine; 79 milliliters sherry, for garnish; 454 grams snapper turtle, cleaned, rinsed and medium diced; 79 milliliters tomato paste; 118 milliliters water, plus 2 tablespoons, divided; 0 teaspoons freshly ground white pepper; 1 teaspoon Worcestershire

Turtle Stew might be just the main course you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 248 calories, 20g of protein, and 9g of fat per serving. This recipe serves 6. A mixture of allspice, wine, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert. Autumn will be even more special with this recipe.

Instructions

Dredge the turtle in flour. In a large, heavy-bottomed saucepot over high heat, melt the butter and brown the turtle pieces, about 10 to 12 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Pot

Remove the turtle from pan and allow to cool enough to handle. Deglaze the pan with red wine, scraping the bits from the bottom and sides.

Ingredients you will need

Red Wine

Equipment you will use

Frying Pan

Add the celery, onion, carrots to the pot. Stir in the beef stock, 1/2 cup water, and Worcestershire and continue to cook over medium-high heat. In small bowl whisk together the cornstarch, paprika, allspice, parsley, nutmeg, ginger, tomato paste, salt and pepper and 2 tablespoons water.

Ingredients you will need

Salt And Pepper

Worcestershire Sauce

Tomato Paste

Beef Stock

Corn Starch

Allspice

Carrot

Paprika

Parsley

Celery

Ginger

Nutmeg

Onion

Water

Equipment you will use

Whisk

Bowl

Pot

Add to the vegetable mixture.

Ingredients you will need

Vegetable

Once the turtle has cooled, put meat in cheesecloth, and tie closed with butcher's twine and add to the pot. The turtle needs to be in cheesecloth so that it can be extracted from the stew before pureeing. Continue to cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer for 2 hours. After 2 hours, remove the turtle in the cheesecloth and strain vegetables from stock.

Ingredients you will need

Vegetable

Stock

Meat

Stew

Equipment you will use

Kitchen Twine

Cheesecloth

Pot

Transfer cooked vegetables to a food processor and process until a chunky paste is achieved.

Ingredients you will need

Vegetable

Equipment you will use

Food Processor

Remove the turtle from cheesecloth and return the meat to saucepan with reserved liquid and pureed vegetables. Cook over medium heat until desired thickness is achieved, about 20 minutes. Ladle into serving bowls and finish with a little sherry in each bowl before serving.

Ingredients you will need

Vegetable

Sherry