Newfoundland Seal Flipper Pie

• 2 seal flippers
• 1 small turnip
• 3 carrots, sliced
• 2 onions, sliced
• 1 parsnip, sliced
• 2 1/2 cups water
• 1 1/2 ounce Newfoundland Screech
• 1/2 lb fat back pork
• 2 tbsp vinegar
• salt & pepper to taste

Dumpling Pastry:

• 1 1/2 cups flour
• 2 tsp. baking powder
• small pat of butter

1. Cut all fat and slag from flippers.
2. Place them in a deep dish with enough boiling water to cover.
3. Add vinegar and set aside to cool, then wipe dry with paper towel and place in baking pan or large casserole dish.
4. Add pepper and salt to taste.
5. Cover with sliced onions and sliced fat pork.
6. Dribble Newfoundland Screech over contents.
7. Cover and bake in pre-heated oven at 375 degrees F for 2 hours.
8. Boil turnip, carrots and parsnip in 2 1/2 cups of water for about 20 minutes.
9. When vegetables are ready, place in baking dish with flippers.
10. Use vegetable water for gravy and thicken with flour.
11. Make dumpling pastry and pat over flippers and vegetables.
12. Cover and bake gently until pastry is done. This should take approximately 15 minutes.

• 100% Canadian Wild Game Meat
• Certified Smarter Seafood
• Excellent source of protein (23%) and low in fat (2%).
• Very nutritious: high in iron, zinc, magnesium and vitamin B12.
• All natural, wild game meat with no antibiotics or growth hormones.

Source : Live Rural NL – Christopher C. Mitchelmore’s recipe. https://www.sealharvest.ca/recipes-2/