Seal Meat Stew – Rich, traditional stew
Seal Meat Stew is a traditional dish that is particularly popular in communities where seal hunting is part of the cultural heritage. This hearty stew is known for its rich, gamey flavor and is typically prepared with chunks of seal meat that are slow-cooked with root vegetables, such as carrots, potatoes, and turnips. The stew is often flavored with herbs like bay leaves and thyme, and made more robust with the addition of beef stock or, in some cases, dark beer. It's a warming and nutritious meal that's served best in cold weather, and it represents a culinary tradition that has been passed down through generations. As seal meat is a unique ingredient, this dish provides a culinary experience that reflects the subsistence lifestyle of certain cultures. Description by ChatGPT.
Indulge in a taste of the rugged North Atlantic with this hearty Newfoundland Seal Stew. This dish is a soul-warming combination of succulent seal meat, earthy root vegetables, and a simple yet crispy pastry topping, creating an authentic culinary experience straight from the coastlines of Newfoundland. Inspired by the traditional recipes of renowned Bigland Trapper, William Larkham Jr., as featured on his YouTube channel, this stew will transport you to the mariner's table, enveloping you in the embrace of Canadian comfort food.
### Ingredients:
- Seal meat, cut into chunks (quantity to taste)
- A small amount of Crisco (for greasing the pot)
- A few pieces of salt pork
- Salt and pepper to taste
- 1 medium onion, chopped
- Root vegetables (turnip, cabbage, and carrot), cut into chunks
- 1 1/2 cups flour (for pastry)
- A pinch of baking powder (for pastry)
- Water (enough to create a dough for the pastry and some for boning)
- Potatoes, cut into chunks
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Preparation Time:_ 20 minutes
Cook Time: 1 hour and 30 minutes (approx.)
Total Time: 1 hour and 50 minutes
Equipment: Cast iron pot, oven, mixing bowl
Servings: 4-6
Instructions:
1. Preheat the oven to 375°F (190°C) for the pastry baking step later on.
2. Add a little bit of Crisco to the bottom of a cast-iron pot and heat it over medium heat.
3. Once the Crisco is hot, add a few pieces of salt pork to the pot and fry for a few minutes until they start to render and crisp up.
4. Place the seal meat, with the bonier pieces added first, into the pot. Season with salt and pepper to taste.
5. Fry the seal meat with the pork until it begins to brown.
6. When the seal meat starts becoming dry, add the chopped onion and let it soften and become translucent. Stir frequently.
7. As the onions steam, add the cut-up root vegetables—turnip, cabbage, and carrot—and stir to mix them thoroughly with the meat.
8. Pour in some water (enough to cover the contents of the pot) to create a broth, stirring the ingredients.
9. Cover the pot with the lid and let the stew simmer for around 45 minutes, checking occasionally.
10. Add in the potato chunks, stir well, and continue to simmer the stew. If needed, add more water to avoid drying out.
11. In a separate bowl, mix 1½ cups of flour with a pinch of baking powder. Add water gradually and mix until you achieve a dough-like consistency for the pastry.
12. Spread the pastry dough over the top of the stew in the pot.
13. Place the pot in the preheated oven and bake until the pastry browns and crisps up, approximately 30-45 minutes.
14. When the pastry is golden brown, remove the stew from the oven.
15. Serve hot, spooning generous portions of the stew and breaking through the crispy pastry top.
Cooking Tips:
- Adjust the water level as necessary during the simmering process to prevent the stew from drying out.
- For a golden pastry top, you could brush it with a bit of melted butter or an egg wash before baking.
Attributed to William Larkham Jr., video courtesy of [Bigland Trapper's YouTube Channel](https://www.youtube.com/@Biglandtrapper)
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