This is my very first submission to the monthly blogging event Our Growing Edge. This month it is hosted by Dana from I’ve Got Cake.
I’m really excited to be part of this awesome group of people, experimenting with new food experiences and sharing their beautiful food and thoughts. It’s open to everyone who is trying new things for the first time and is great for connecting you to other awesome food bloggers. Until now I usually just peeked in on them from the outside, so happy to be a part of it!
Finally cracked open the jar of seal meat our friend Mona gave us in October. She owns a museum in an old red saltbox and the “pantry” of the house is stocked with all kinds of goodies like jams and canned meats that she sells. That’s where this jar came from.
Have to admit, I was really, really hesitant to eat this. Actually I actively didnt want to at first. I had this idea in my head it was going to smell like rotten tuna and old rubber boots.. It actually had no smell at all when I opened the jar. Mona told us people just eat it straight from the jar, or warmed up with some onions. We are not that hardcore yet, so I opted for a goulashy kind of stew thing here.
It was really, really nice. Would be great with rice. I made oatmeal bread so thats what we had, which was awesome to sop up all the stew juice with. If you are ever offered seal, go for it, it’s super nice. I know there’s a lot of controversy about the seal hunt, but here on this godforsaken winter hellscape, it feels right to be eating seal.
Mona jars it and sells it all year long. If we stay here for a while, you’ll be certain I’ll be putting up rabbit meat and buying more seal from Mona. The winters are harsh, and you do what you gotta do. There is still a sense of survival here in the winter, when you go to the little grocery store in town and it’s empty because the ferry isnt running for the ice. You get into that seal. I also noticed CB ordered a Henry rifle catalogue in the mail.. so.. we might be going hardcore soon!
Even though if I ever do finally see a seal here I’d be running to hug its beautiful tube body, not thinking about chomping down on it..
Seal Flipper Stew
Yield: Enough for 4-6 people
- 500g (1lb) seal meat.. or ya know, beef..
- 2 carrots
- A dozen small potatoes
- 2 onions, or shallots
- 2 cloves garlic
- 1 red pepper
- 2 tbsp smoked paprika
- salt & pepper
- 2 tbsp honey
- 2 tbsp butter
- 2 cups beef or vegetable broth
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 large can diced tomatoes
- 1 tbsp Worcestershire sauce
- 1/4 C flour to thicken
Dice your carrot, red pepper and shallots. Wash and halve your potatoes. Mince your garlic.
Sweat your shallots and garlic in butter. Add the seal meat, bones and all. Add vegetables and cook until slightly tender. Move to roasting pan or casserole dish if your pan is too small like mine, otherwise just continue with the pan you’re currently using.
In the same pan, combine the diced tomatoes, honey, broth, mustard, paprika, Worcestershire, and vinegar. Sprinkle the flour over top and stir to combine. Simmer until thickened. Pour over meat and veg.
Bake, covered, at 300F for 2-3 hours until meat shreds and flakes and sauce is thick and smells amazing.
Gather your ingredients.
Finely dice your shallots, and sweat them in butter.
Crack open that jar of sweet, sweet flipper meat!
Its very red. Cold, straight from the jar, it has a pleasantly smooth fatty feeling in your mouth and tastes like.. well, terr. Dark, soft and faintly like the ocean. Like the smell of seaweed. It actually was very mild, and nice. As a recovering vegetarian I thought cracking open a home canned jar of seal flipper, bones and all, would make me yak in my pants. But it was very clean, and has a nice taste.
I splurged big time on this meal, laying down the big bucks for a fresh red bell pepper. $4!
Add your meat, and all your veggies
Stir, and cook until warmed through.
Dump it into your casserole dish or roasting pan. Make your sauce by combining all your sauces and herbs and spices with your tomatoes. Sprinkle your flour over top and cook until combined. The sauce will taste very acidic, too bright, too much worchestershire sauce.. but it mellows and gets nice in the oven, don’t worry.
Pour over veggies and meat, cover and cook at 300F for 2-3 hours.
I tried lining my pan with tinfoil because I hate doing dishes but I did a crap job and had to remove it anyway, hah.
Tada! Le Stew!
It met with CB’s SEAL of approval BAAAAAH HA HA HA!