Traditional Newfoundlanders Harvest Seal For Meat – Making Dutch Oven Flipper Stew |

Seal flipper meat is a product of the Newfoundland and Labrador Province’s winter seal harvest. The meat is sold in St John’s in spring. My hunting friend gave me some to try. I made a delicious stew below.

If the locals eat it, I’ll eat it.

The key to most wild game meat is to cook it till tender. On the stovetop, I removed any fat (as recommended) and cut off some chunks and browned the flour coated meat in Olive Oil and bacon fat below.

Using a Dutch oven, I then simmered/boiled the flippers in beef stock to cover for over 2 hours. I added small amounts of salt, pepper, tyme, savory, onion and garlic powder along with two whole carrots, and a bit more bacon fat. And 1/8th cup Screech (Newfie Rum)

The meat was falling apart off the bone. I tried the meat right then, it was delicious and tender.

In a separate pot I boiled onions and carrots in beef stock and added the meat I pulled off along with some of the rich liquid from the Dutch Oven. I baked some whole little potato from the “Little Potato Company” and added some to the stew.

I also thickened the stew with some flour.

OMG so good!

The two flipper stew will serve 4 to 6. Serve hot with fresh bread and butter and a few pork fat scrunchions, on the side, if you have them below.

crispy and salty after frying.

Only In Newfoundland