Snapping Turtle

Snappin' Turtle

Photo: psilver

Not Recommended. This recipe is being reported for strictly historical reasons. What seems like a cruel practice - even barbaric - possibly comes down to us from antiquity or even prehistory - when human survival was the prime objective. This recipe probably has its origins before there were even inventions/institutions like grocery stores, credit and money. Besides, the snapping turtle might be endangered in your locale - it might even be illegal to trap and kill them in your area. Again, this recipe is Not Recommended. Remember the snapping turtle can be a dangerous animal. Once it gets hold of the flesh, you will probably have to remove the head and report to an emergency room. Even a small snapper has the potential to cause you harm. They have been known to bite off fingers and toes. If you must handle one, do so with a shovel.Photo: thecameo

Success of preparing the turtle to eat depends a great deal on proper dressing. To dress a snapping turtle, scrub all mud and dirt from him, and then cut off head and toes. With a spike nail, secure the turtle to a large plank or slab, breast up, by piercing center of the breast bone.

With a sharp knife (Caution: please wear protective gloves and/ or clothing!) cut skin loose from shell around one front leg, then the other, separating in two pieces at the neck. Then pull the skin off one leg, then the other. This can be done more easily with two persons working together, one at each end pulling against each other. Start with the right front leg and left hind leg, then grasp both legs and neck in one hand and insert the point of a stout knife at base of neck bone and giving a twist until the legs and neck come loose. Use same procedure on hind legs and tail. Remove breast bone, spike, and entrails.

Then with a sharp hatchet or a clever chop along tenderloin on each side, then trim top shell loose. Trim all of water fat from meat and discard. Rinse and meat is ready to use in any of the following recipes.

Turtle Soup or Stew

A delicious soup can be prepared the same as with a choice of beef or pork. A delicious stew can be made the same by adding the desired vegetables.

Fried Turtle

To fry turtle it is advised to parboil or cook in pressure cooker until tender first. Then roll in flour or meal and seasoning. Fry in deep fat.

FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.

Stewed Terrapin

Stewed Terrapin (Using four terrapins)



Photo: Bobbytee


Not Recommended. This recipe is being reported for strictly historical reasons. It requires the stewing of the terrapins while alive (like most shelled creatures, e.g.: lobsters, mussels...). What seems like a cruel practice - even barbaric - possibly comes down to us from antiquity or even prehistory - when human survival was the prime objective. This recipe probably has its origins before there were even inventions/institutions like grocery stores, credit and money. Besides, the terrapin might be endangered in your locale - it might even be illegal to trap and kill them in your area. Again, this recipe is Not Recommended.





The terrapins must be alive. Plunge the terrapins alive into boiling water, and let them remain until the sides and lower shell begin to crack - this will take less than an hour; then remove them and let them get cold. Take off the shell and outer skin, being careful to save all the blood possible in opening them.


If there are eggs in them put them aside in a dish; take all the insides out and be careful not to break the gall, which must be immediately removed or it will make the rest of the flesh bitter. It lies within the liver. Then cut up the liver and all the rest of the terrapin into small pieces, adding the blood and juice than have flowed out in cutting up. Add 1/2 pint of water and sprinkle a little flour over them as you place them in the stew pan.


Let them stew slowly for ten minutes, adding salt, black and cayenne pepper, and a very small blade of mace. The add a gill of the best brandy and 1/2 pint of the very best sherry wine; then let simmer over a slow fire very gently.


In about ten minutes or so, before you are ready to dish them, add half a pint of rich cream, and 1/2 pound of sweet butter, with flour to prevent boiling. Two or three minutes before taking them off the fire, peel the eggs carefully and throw them in whole. If there should no eggs use the yolks of hen eggs - hard boiled. Serve warm.


Health and Safety Warning: Remember, the terrapin can be a prime vector for salmonella.



FROM: MA'S COOKIN' Mountain Recipes, Ozark Maid Candies, 1966, Osage Beach, Mo.