Whale Steak Stew Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Steps:

• Mix ingredients (except eggs) in an Olympic size pool filled with non-chlorinated water.
• Heat to boiling.
• Simmer 2 to 3 weeks, or until tender.
• If it appears that the stew may not serve the entire group, add snowshoe rabbit. This requires caution, however, as some people dislike hare in their food.

Steps:

• To prepare a fresh whale steak for cooking, wash it in a solution of 1 generous tablespoon baking soda to 1 quart water and let it soak for 1 hour. Rinse the meat and marinate it for 2 hours in 3 parts water and 1 part vinegar, with a sliced raw onion. Cut the steak across the grain in slices less than 1/2 inch thick. Sprinkle the slices with lemon juice and pound them with a mallet to tenderize them. Sauté the steaks as you would sliced beefsteak.
• To use frozen whale meat (and you are more likely to catch it frozen), thaw the meat entirely before washing and marinating it. Braise, stew, or sauté it as you would beef.

Steps:

• Cut steak into 1 inch cubes and soak for 2 hours in water.
• Drain and dry well.
• Chop garlic, parsley and rosemary together.
• Cut potatoes into medium sized pieces.
• Slice green pepper into thin strips.
• Combine olive oil, butter and salt pork in a saucepan pan and heat.
• Add onion and sauté until medium brown.
• Add whale meat and brown slowly for 10 minutes, stir to brown all sides.
• Add garlic, parsley, rosemary and bay leaves, stir and cook for 8 minutes.
• Add wine, cover and cook for 5 minutes.
• Stir in carrots, celery, potatoes, green pepper, salt and black pepper.
• Mix the tomato paste with the warm water and stir well into the stew.
• Cook slowly for about 1.5 hours or until meat is done.
• Serve on top of garlic bread.

Steps:

• In a medium bowl, combine flour and seasoned salt; mix well, add beef pieces and turn to coat.
• Spray large nonstick skillet with nonstick cooking spray; heat over medium-high heat until hot, add beef, cook 5-6 minutes or until browned on both sides.
• Meanwhile, add tomatoes and water to any remaining flour mixture; mix well, set aside.
• In a 3 1/2-4-quart slow cooker, layer potatoes, browned beef, onion and bell pepper; pour tomato mixture over top.
• Cover; cook on low setting for 7-8 hours.
• Add corn; mix well.
• Cover; cook additional 15-30 minutes or until corn is tender.
• If desired, add salt and pepper to taste.

Steps:

• Combine the oil, vinegar, peppercorns, salt, garlic and onion.
• Cut the whale into cubes or slices.
• Marinate in the marinade for 2-3 hours.
• Cover and place in a 300 deg F oven for 1 hour.

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.