I have noticed that it is not uncommon for women to act a bit shy of firing the muzzle loader (black powder). The kick-back; the smoke; the maintenance, and the effort it takes to reload can be a bit intimidating. While my preference is to hunt primitive, I must admit that I will continue to hunt with quiver and bow long into muzzle loader season. Why – because I do not want to be bothered with all the little details associated with firing black powder. Continue reading Smoke’m If You Got’m: Taking the Anxiety out of Maintaining your Muzzle Loader
Summer is prime snapping turtle time. Although many are put off by the snappers prehistoric looks, downright spiteful attitude, and reputation for eating all the nasties of the aquatic world; those in the know about snapping turtles know that the meat is some of the most delicious and lean wild meat out there.
- (2-1/2 sticks) unsalted butter
- 3/4 cup all-purpose flour
- 1- 2 pounds parboiled turtle meat, cut into 1/2-inch cubes
- 1 cup minced celery (4 stalks)
- 2 medium onions, minced (2 medium)
- 1 cup sweet corn kernels (fresh, frozen or canned)
- 1 cup green beans (fresh, frozen or canned)
- 1-1/2 teaspoons garlic, minced
- 2 tablespoons commercial Cajun style seasoning
- 1 tablespoon OldBay seasoning
- 1-1/2 cups tomato purée
- ½ can or bottle of beer
- 1 quart water or stock of your choice
- Salt and freshly ground black pepper to taste, as needed
Melt 2 sticks butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.
Add tomato purée, beer, corn and green beans lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Remove from heat and serve.
Alternately you can skip the roux making and transfer browned vegetables and all other ingredients to a crock pot and cook on low 6-8 hours.
*Special Thanks to Jaclyn Sisk for photographing the cleaning process while I handled knives instead of a camera for a change*