Retronovated Recipes: Braised Turtle

I’ve been doing some research on turtle meat for my upcoming Edible Queens article and I wanted to share a great recipe that won’t make it to print.  The reason?  The article is due out in June, and this slow braised, spicy dish is perfect for winter.  The taste of the tender meat will envelop you like a warm hug.

My inspiration was the first printed American recipe for turtle from Amelia Simmon’s American Cookery.   I actually used veal to test this recipe, and I think it would be equally good with a cut of beef or lamb.  This dish is so easy and delicious, you should serve up some turtle meat surprise at your next Sunday dinner.

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Braised Turtle
Inspired by “How to Dress a Turtle,” from American Cookery by Amelia Simmons, 1796

1 lb fresh or frozen turtle, beef, or lamb.

2 c. beef stock
½ tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
¼ tsp nutmeg
¼ tsp mace
½ tsp each dried thyme, marjoram, parsley and savory; mixed.
½ cup Madeira wine or sherry
1. Preheat oven to 400 degrees.

2. Rinse meat and pat dry; cut into one inch cubes.  In a bowl, toss turtle meat with salt, pepper, cayenne pepper, nutmeg and mace.

3. Add meat to a baking dish or dutch oven.  Sprinkle with herb mixture.  Pour in Madeira or sherry and beef stock. Cover, and bake for two hours.

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