You may also like
Categories:
snapper all-purpose butter red wine celery onion carrot garlic beef water Worcestershire cornstarch paprika allspice parsley ground nutmeg ground ginger tomato paste kosher salt freshly ground white pepper sherry
Viewed: 57 - Published at: 3 years agoIngredients
- 1 pound snapper turtle, cleaned, rinsed and medium diced
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1/4 cup red wine
- 1/3 cup chopped celery
- 1/3 cup chopped onion
- 1/3 cup chopped carrot
- 2 tablespoons minced garlic
- 1 quart beef stock
- 1/2 cup water, plus 2 tablespoons, divided
- 1 teaspoon Worcestershire
- 3 tablespoons cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- 1 teaspoon freshly minced parsley leaves
- 2 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1/3 cup tomato paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground white pepper
- 1/3 cup sherry, for garnish
Method
- 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.
- 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.
- 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.
- Add to the vegetable mixture.
- 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.
- Transfer cooked vegetables to a food processor and process until a chunky paste is achieved.
- 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.
