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Originally posted by jljones:
Splash it. They are so hard on other wildlife. If you have any ducks or geese that use your pond, he'll eat any of the ducklings that he can surface and catch.

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it was how big ?

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A snapper that big could be 100 years old.

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Virginia Department of Game and Inland Fisheries staff do not come to your home or property to pick up/remove/relocate turtles. (It is illegal to relocate, or liberate, turtles in Virginia, 4VAC15-30-10).

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Originally posted by RHINOWSO:
MMmmmmmm, turtle soup is gooooooooood!


NOMNOMNOMNOMNOMNOM

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T’ FRERE’S TURTLE SOUP

Prep Time: 1 Hour
Yields: 6 Servings

Comment:
There’s been much debate as to whether restaurants should feature turtle soup due to the endangered species issue surrounding sea turtles. However, in Louisiana, turtle soups such as this are made with snapper. This delicious meat arguably makes the best and most sought-after turtle soup in the world.

Ingredients:
2 pounds ground turtle meat
salt and cayenne pepper to taste
¾ cup vegetable oil
1 cup flour
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
¼ cup minced garlic
2 (8-ounce) cans tomato sauce
2½ quarts beef stock (see recipe)
1 lemon, sliced
Louisiana hot sauce to taste
½ cup sliced green onions
¼ cup chopped parsley
¼ tsp nutmeg
3 boiled eggs, grated
6 ounces sherry

Method:
Season turtle well with salt and cayenne pepper. In a heavy-bottomed stockpot, heat ¼ cup vegetable oil over medium-high heat. Pan-fry turtle until water has evaporated from meat and turtle is caramelized and golden brown. Remove and drain on paper towels then set aside. In same pot, heat remaining vegetable oil over medium-high heat. Whisk in flour, stirring constantly until a dark brown roux is achieved. (See roux recipes.) Add onions, celery, bell peppers and garlic. Sauté 3-5 minutes or until vegetables are wilted. Stir in tomato sauce and cook 2-3 additional minutes. Slowly add beef stock, one ladle at a time, stirring constantly until it reaches a soup-like consistency. Return meat to pot, add lemon slices and season lightly using salt, cayenne pepper and hot sauce. Bring soup to a rolling boil, reduce to simmer and cook approximately 45 minutes or until turtle is fork-tender. Add green onions, parsley and nutmeg. Cook 2-3 minutes then adjust seasonings if necessary. When ready to serve, ladle a generous portion of soup into a serving bowl and garnish with grated eggs. Gently pour 1 ounce of sherry over each bowl of soup when served.

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Originally posted by arfmel:
Missouri law:

https://mdc.mo.gov/wildlife/nu...pping-turtle-control

I’d leave it alone even if the law didn’t require me to do so. He’s just doing the turtle thing, and the variety of other critters using the pond are apparently able to do so despite his presence.

I like turtles.