Turtle Sauce Piquant

Been many years since I had any, but this summer I am in the mood to catch me some turtles out of the pond and get to it. My dad used to cook it all the time but he is long gone so I can't ask him. I am a pretty fair cook but need a little help on this one.

I have found some credible-looking recipes on the webs but they all vary a little.

So these questions:

1. Do you brown your turtle meat? Some recipes do, some just say throw it in the pot with everything else, then bring to a boil and let it simmer. I think I would prefer to brown it first.

2. Roux - how much, and how dark? Some recipes call for as little as 2 tbsp. other calls for as much as a half cup, for similar-sized batches.

3. What about marinating the meat, again, seen it both ways.

I am sure I will be able to catch a few snappers or soft shells here in my ponds at home. But I will probably only have the chance to do this twice or possibly three times before the end of summer so I would like to keep experimentation to a minimum.

Any advice/experiences appreciated.

Thanks, GasMan.