Braised seal flipper with wild mushrooms

Ingredients

• 1 kg (2.2 lb) seal flipper
• 15 ml (1 Tbsp) vegetable oil
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 4 sprigs of fresh thyme
• 5 ml (1 tsp) sweet paprika
• 14 g (approx.) dried wild mushroom blend to taste
• 227 g button mushrooms, quartered
• 250 ml (1 cup) all-purpose flour
• 30 ml (2 Tbsp) brown sugar
• 60 ml (¼ cup) Dijon mustard
• 750 ml (3 cups) veal or beef stock
• 125 ml (½ cup) light cream (15%)
• •Freshly ground salt and pepper to taste

Preparation

• Pre-heat oven to 150°C (300°F).
• In a Dutch oven or casserole dish, sauté the seal meat in oil on high heat. Cook until the meat acquires good colour.
• Season generously. Add onion, garlic, thyme, paprika and mushrooms. Continue cooking for 5 minutes.
• Incorporate the flour and brown sugar, mix well and continue cooking for 1 minute.
• Add the mustard, stock and cream. Cover and cook in oven for 3 hours.
• Adjust the seasoning as needed; serve hot in the Dutch oven.