Post by ghost on Apr 8, 2008 19:37:09 GMT -5
Stroganoff is a Russian stew named in honor of Count P. Stroganoff a Russian diplomat. It was first made with beef, but any good red meat will work. One can use snapping turtle, racoon, muskrat, opossum, alligator, deer, elk, bear, squirrel, etc.
You will need to catch two medium or one large turtle. The next problem will be killing the turtle. Most people pull out the head and remove it with a axe. Remember turtles are faster than they look to be, have really sharp strong jaws that can result in a nasty wound, and are always in a bad mood.
Please do not remove any of your fingers. 
Once the head is removed you will need to let the turtle relax (they die hard).
Most of the bad flavor that some people associate with turtle comes from the skin, fat, bone marrow, blood, and viscera (guts). To clean your turtle you will need one or two sharp knives, pliers, sharp pruning shears, and a damp rag to frequently clean the knife. Start by cutting the skin away from the shell and using the pliers removing it from the neck, and legs. Next, use sharp pruning shears, to cut between the plastron (bottom shell) and the carapace (top shell). This part of the shell is narrow and some what soft. Removing the plastron, carefully cutting away the any attached muscles, will make it easier to remove the viscera without damaging the gut, liver, and colon. Separate the limbs and neck from the shell and remove the meat from the bones. If you have a big turtle remove the meat in the center of the carapace that is under the “ribs”.
Ingredients:
1 lb meat
1/2 tsp of each dried, thyme, sage, oregano, and rosemary (1 tsp fresh herbs)
Salt to taste
Black pepper to taste
1 C sliced mushrooms
1 medium onion chopped
3 cloves crushed garlic
1/2 cup good hardy red wine, a burgundy or merlot
Sour cream
1 Tb flour
Olive oil
Pasta or rice
Fresh parsley for garnish
The recipe is for two to four servings:
Preheat oven to 300 degrees F
Cut the meat into bit size chucks and soak in salted water (2 Tb salt/gal water) for five minutes to remove blood and then a five minute soak in plain water to remove the salt. Dry meat, then flour and brown in a little olive oil. Once brown, add pepper and salt to taste, herbs, garlic, onion, mushrooms, and red wine. Simmer and stir for a few minutes and then transfer to a roasting dish. Cover and bake in oven 30 minutes, then turn temperature down to 275 degrees F and slow cook until the meat is tender. Add more wine to replace any lost liquid. Do not over-cook as meat will turn to mush and while over-cooking will not effect the flavor the stroganoff will have a bad “mouth feel”. ;D Once meat is tender remove from oven. Mix 1 Tb flour in 1/4 cup cool water and stir into smooth paste, then stir mixture into meat dish and cook over medium heat, stirring until liquid thickens.
Serve over pasta or rice, place one Tb of sour cream on each serving. The sour cream can be mixed into the meat just fore eating. Garnish with fresh parsley.
Enjoy
Ghost
You will need to catch two medium or one large turtle. The next problem will be killing the turtle. Most people pull out the head and remove it with a axe. Remember turtles are faster than they look to be, have really sharp strong jaws that can result in a nasty wound, and are always in a bad mood.
Please do not remove any of your fingers. 
Once the head is removed you will need to let the turtle relax (they die hard). Most of the bad flavor that some people associate with turtle comes from the skin, fat, bone marrow, blood, and viscera (guts). To clean your turtle you will need one or two sharp knives, pliers, sharp pruning shears, and a damp rag to frequently clean the knife. Start by cutting the skin away from the shell and using the pliers removing it from the neck, and legs. Next, use sharp pruning shears, to cut between the plastron (bottom shell) and the carapace (top shell). This part of the shell is narrow and some what soft. Removing the plastron, carefully cutting away the any attached muscles, will make it easier to remove the viscera without damaging the gut, liver, and colon. Separate the limbs and neck from the shell and remove the meat from the bones. If you have a big turtle remove the meat in the center of the carapace that is under the “ribs”.
Ingredients:
1 lb meat
1/2 tsp of each dried, thyme, sage, oregano, and rosemary (1 tsp fresh herbs)
Salt to taste
Black pepper to taste
1 C sliced mushrooms
1 medium onion chopped
3 cloves crushed garlic
1/2 cup good hardy red wine, a burgundy or merlot
Sour cream
1 Tb flour
Olive oil
Pasta or rice
Fresh parsley for garnish
The recipe is for two to four servings:
Preheat oven to 300 degrees F
Cut the meat into bit size chucks and soak in salted water (2 Tb salt/gal water) for five minutes to remove blood and then a five minute soak in plain water to remove the salt. Dry meat, then flour and brown in a little olive oil. Once brown, add pepper and salt to taste, herbs, garlic, onion, mushrooms, and red wine. Simmer and stir for a few minutes and then transfer to a roasting dish. Cover and bake in oven 30 minutes, then turn temperature down to 275 degrees F and slow cook until the meat is tender. Add more wine to replace any lost liquid. Do not over-cook as meat will turn to mush and while over-cooking will not effect the flavor the stroganoff will have a bad “mouth feel”. ;D Once meat is tender remove from oven. Mix 1 Tb flour in 1/4 cup cool water and stir into smooth paste, then stir mixture into meat dish and cook over medium heat, stirring until liquid thickens.
Serve over pasta or rice, place one Tb of sour cream on each serving. The sour cream can be mixed into the meat just fore eating. Garnish with fresh parsley.
Enjoy
Ghost
