Delaware Diamondback Terrapin Stew
A traditional cream-enriched stew made from diamondback terrapin, the turtle native to Delaware's brackish marshes, once considered a genteel delicacy along the Delaware Bay.
- Prep
- 45 min
- Cook
- 150 min
- Total
- 195 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 320 kcal
Equipment
- •Large stockpot
- •Fine strainer
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 20
- carbs
- 12
- protein
- 24
- calories
- 320
Instructions
- 1
Gently simmer the meat in water or light stock for about 2 hours until tender.
- 2
Remove the meat and chop it into bite-sized pieces. Strain the cooking liquid into a bowl.
- 3
In a separate pot, melt the butter and whisk in flour to make a light roux (a lightly cooked paste).
- 4
Slowly whisk in the strained cooking liquid. Stir until smooth and slightly thickened.
- 5
Put the meat back into the pot. Simmer gently for 15-20 minutes.
- 6
Whisk a little hot liquid into the egg yolks to warm them gently. Stir them into the pot along with the cream.
- 7
Warm gently on low heat without letting it boil until the stew thickens slightly.
- 8
Stir in the sherry, cayenne, and salt just before serving.
Chef's tips
This dish is a historic recipe. Diamondback terrapins are protected today, so modern cooks use other meats instead of wild terrapin.
Storage
Refrigerate leftovers up to 2 days in an airtight container.
Reheating
Reheat gently over low heat, stirring frequently to prevent the cream from separating.
Common mistakes to avoid
- •Boiling after adding cream, which curdles the sauce
- •Overcooking the meat, which makes it tough and rubbery
Serving suggestions
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