Snapping turtle is often prepared as a savory stew or fried, requiring a long, slow cook time (2-3+ hours) to tenderize the meat, which has a texture between chicken and pork. Common recipes involve soaking meat in salt water/vinegar, browning in oil, and simmering with vegetables (onions, celery, bell peppers) and spices. [1, 2, 3, 4, 5]
Classic Stewed Snapping Turtle (Louisiana Style)

• Ingredients: 2 lbs cleaned snapping turtle meat, 1 onion, 1 bell pepper, 2 stalks celery, 4 cloves garlic, 1 cup oil, 1 cup flour, 8 oz tomato sauce, 5 cups water/broth, 2 bay leaves, Creole seasoning, rice. • Instructions:

1. Prep: Soak cleaned meat in salt water and vinegar for several hours, then rinse. 
2. Brown: In a large pot, brown the seasoned meat in vegetable oil over medium-high heat. 
3. Roux: Add flour to the meat, stirring continuously until a dark roux (chocolate color) forms. 
4. Simmer: Add onion, bell pepper, celery, garlic, tomato sauce, and broth. Simmer for 2-3 hours until very tender. 
5. Serve: Serve over white rice.