Seal Flipper Pie
Soak seal flippers in cold water with 1 tbsp baking soda for approx ½ hour. Utilizing baking soda makes fat on seal meat turn white. Take a sharp knife and remove all traces of fat. Rinse under cold water and pat dry with a paper towel.
Makes 6-8 servings
- 2 tbsp pork fat (or vegetable oil)
- 4 seal flippers (fore-paws of the seal)
- 1 lg onion (chopped)
- 2 garlic cloves (minced)
- 2 tbsp all-purpose flour
- 2 cups beef broth (or water)
- 1 celery stick (sm chopped)
- 2 lg carrots (sm chopped)
- 1 sm turnip (sm chopped)
- 1 med parsnips (sm chopped
- 4 med potatoes (sm chopped)
- Salt & pepper
In a skillet, med-high heat, sauté seal (both sides) in pork fat until lightly brown. Season to taste. Remove and set aside.
Lower to med heat, add onion and garlic, continue cooking until onion becomes golden brown (approx 5 minutes). Add flour and continue cooking over high heat until mixture or roux is slightly brown and bubbling (4-5 minutes).
Stir in broth and bring to a boil. Stir until liquid thickens. Season to taste. Return meat to pot and cover, simmer for 45 minutes or until seal flippers are partly tender. Add celery, carrot, turnip, and parsnip. Simmer for 20 minutes. Add potato and cook for another 15 minutes or until all vegetables are tender. Transfer mixture to a deep casserole dish and top with biscuit dough. Bake at 425F for 20-30 minutes or until crust is light golden brown. Let rest 10 minutes prior to serving.
Biscuit Crust for Seal Flipper Pie
Makes 1 crust
- 1 cup all-purpose flour (sifted)
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup butter (cold – chop in sm cubes)
- ¼ cup milk (cold)
Sift together flour, baking powder and salt. Cut in butter, until mixture resembles coarse cornmeal or small peas. Add milk and stir just to moisten dough to form a ball. Place dough on a floured surface and knead about 8 times. Roll out dough ¼ inch thick and place over casserole.
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