PRESS RELEASE
Yucca Valley, Ca.-Even during this humid summer season, female desert tortoises still comfortable enough to lay their eggs.
The hatchlings peck their way out of a leathery shell, remain underground for several days, and survive by using the nutrients in their egg sack. Once the sack is dried out, they dig approximately ten inches to the surface, where they gorge on what little grasses are left, preparing for their own hibernation in just two more months. Hatchlings born in captivity or in unsafe areas are surrendered to the Joshua Tree Tortoise Rescue to be raised and adopted.
Like any baby, however, they can be a little messy.
Again, this year the Rescue is asking for donations of paper towels, any brand.
Your donations can be dropped off at the Yucca Valley Chamber of Commerce during their business hours.
For more information visit www.deserttortoiserescue.org
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- hatched russian tortoises
Turtle Omelette Recipe
Serves/Makes: 4
Ingredients:
1/2 cup chopped, cooked turtle meat
6 eggs
1/4 cup milk
1/2 cup chopped onions
Salt and pepper to taste
1 tablespoon fat
Grated cheese to taste
How to cook Turtle Omelette:
Combine eggs, milk, onions, and salt and pepper.
Heat fat in a skillet. Add egg mixture. Lift with a spatula allowing liquid to run underneath.
Spread chopped turtle meat and cheese over the eggs, then fold.
When the cheese has melted, serve with toast.
Note:
The Turtle Omelette recipe very easy to prepare and so good!
Comments:
Turtle meat is available from specialty meat and game farms. Turtle has a rich flavor and a delicate texture that is truly unique.
This recipe for Turtle Omelette serves/makes: 4
The Turtle Omelette recipe is adopted from The Native Indian Cookbook – 1977.
Main Ingredient: Wild Game (more Wild Game recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: American (more American recipes)
Read more: Turtle Omelette Recipe (Wild Game ~ Pan Fried/Sauteed) http://www.all-fish-seafood-recipes.com/index.cfm/recipe/Turtle_Omelette#ixzz26jMKpyCy
Chop off the turtle’s head. Hold the shell of the animal with one hand and press down at the base of the neck with your knife to remove the head from the body. Even after the head is removed from the body, neurons will continue to fire, so continue to exercise caution with both the body and head of the turtle as they will both continue to move for hours after death.
Dip the entire carcass, shell and all, into boiling water. Submerge the turtle carcass for a minimum of five minutes in the boiling water before removing. Now you can easily scrape off the top layer of skin from the animal when the time comes.
Turn the turtle carcass onto its back, and insert the point of the blade in the groove between the top and the bottom shell, between the turtle’s legs. This is the weakest point of the turtle’s shell. Move the knife around the edge of the shell until you have removed enough connective tissue to separate the bottom shell from the top shell. The turtle’s limbs, tail and neck are all connected to the top shell.
The usable meat from the turtle is found in the arms, legs, tail and loins. With the top shell and bottom shell separated, you can now more easily access the limbs of the turtle. Trim the meat by removing any remaining skin, and all fat. Remove the fat from the turtle using a paring knife or other small blade. Roll back any remaining skin on the turtle’s limbs, and place the knife flat against the fat, and push against the surface to remove.
A final portion of meat on the turtle is contained within the loins, which are pockets of meat enclosed within cartilage on the upper shell of the turtle. Cut away the cartilage using scissors or shears, and them remove the meat using the paring knife.