Turtle Sauce Picante
 

OK they still alive but my brother and I plan on cooking them in about a week. Will make an awesome gravy for sure. I love turtle. We have 3. The one my brother is holding is really big. Picture does it no justice.
I plan to post gravy pics when cooked.

if thats a 5 gallon bucket, I would just let those things go. there isnt enough meat on there to amount to anything. thatd be like fileting out a shiner to go in for a fish fry. thatd just be a waste of 2 turtles. even if that was a 55 gallon drum I'd still let em go. they way to little to get anything off of. much less the work youd put in to get it. but that one bigger one would make a nice lil pot. enjoy!!!

The one my brother is holding is about 15in long shell. The two in the tub are 10in she'll and a 7in shell. More than enough meat on the two smaller ones to feed 4 people.

This is what you need , buddy caught this one yesterday

That's some serious optical illusion going on with that bucket then. Those thing look like 1-2year old turtles at the most. Eat up and enjoy

Yea W I mean if I could find one of those I would eat it. I caught an alligator snapping turtle last year about 20lbs. It was delicious. These common snapping turtles are am easier for me to find.

Better make sure that thing doesn't do a quick turnaround. :eek: I tend to stay away from something that hisses at me.

Danm how much that thing weighed?

I saw a small [maybe 10'"] snapping turtle today while coming back from hunting.

Cleaned these 3 turtles today. The 2 snappers had eggs. One set of eggs was yellow and the other set had shell around it. Saved the shell eggs to put in the gravy that is soon to come.
Cleaned the soft shell and got a nice bit of meat off it. Also saved some of the soft back of the shell to cook as well. Man its going to be good. Will send more pics next week when gravy is being made.

Turtle sauce tonight!

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Looks delicious... gotta love it

anybody got a good turtle sauce picante recipe?? I brown the meat in a little oil and then add diced tomatoes and then a little roux.

The one we do is my brothers recipe. Takes about 4.5hrs to cook but man it is good. Basically what you said but there is a huge browning process that goes into it. Even brown the heck out of the tomatoes paste and roux for a while. Always use chicken stock. Makes everything better. Onions and garlic too. Looks like the gravy I posted a few post back on this thread. Dark dark and thick and amazing.