Turtle Soup is a special treat in Louisiana. Both of my brothers were big sportsman. One of them used to say "Kill it, stuff it , or eat it". This was one of my brothers recipes. Note: here Louisiana we put whole boiled eggs in many of our soups and gumbos , they absorb all the spices and juices and are really yummy.
1Heat Olive oil in a heavy stock pot over medium heat. Add turtle meat cook until brown and crumbly. Add the "trinity" garlic and saulte for 1-2 min. Stir in flour to make your roux cooking and stirring constantly. add tomato and red wine, stirringto deglaze the pot.
2Add beef stock and cook on medium heat until the roux is cooked into mixture well. stirring constantly the mixture should be slightly thickened.Stir in sage, bay leaf, paprika, thyme, oregano, basil, and cumin. Simmer for 1 hour on low heat.
3Stir in lemon zest and simmer for 10 min. Add sherry and tonys and simmer another 10-20 min.
Add boiled eggs and cover and turn heat off and let set up for 20 min or so before serving.