RECIPE Snap­ping Tur­tle With Pota­toes and Veg­eta­bles

American Survival Guide - - DINING ATTHE ROADKILL CAFÉ -

· 1 to 2 pounds snap­ping tur­tle meat (or you can sub­sti­tute other tur­tle va­ri­eties)

· ¼ cup dry sherry wine (op­tional)

· 2 tea­spoons minced onion

· Gar­lic (to taste, minced or halved)

· 2 car­rots (sliced)

· 1/8 tea­spoon basil (dried or fresh)

· Salt (to taste)

· 2 cups water

· 2 cel­ery stalks (diced)

· 1 large red bell pep­per (chopped or sliced)

· 1–2 large zuc­chini (diced or quar­tered slices)

· ½ cup green onion (diced)

· 8 small red pota­toes (skinned and halved)

Salt the tur­tle meat well and place it in your slow-cook­ing pot. Add all other in­gre­di­ents in the or­der listed and then cover and cook on low heat for six or seven hours or un­til the tur­tle meat is ten­der. Re­move the meat from the pot and cut it into bite­sized pieces. Re­turn the meat to the pot, cover and con­tinue to cook on low heat for an ad­di­tional two hours.

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