Seal flipper stew with sage

Ingredients

• 2 kg seal flipper, cubed
• 250 ml (1 cup) red wine
• 1 onion, finely diced
• ½ ½ onion or can of small stewing onions
• 15 ml (1 Tbsp) salted butter
• 15 ml (1 Tbsp) vegetable oil
• 4 garlic cloves, chopped
• ½ ½ French shallot, finely diced
• 30 ml (2 Tbsp) flour
• 250 ml (1 cup) veal or beef stock
• 5 ml (1 tsp) allspice
• 5 ml (1 tsp) salt
• 1 bay leaf
• 2 à 3 fresh sage leaves
• 30 ml (2 Tbsp) tomato paste
• Freshly ground pepper to taste

Preparation

• Marinate the cubed meat at least one night in a little red wine, onion, salt and pepper.
• In a pot, sauté the onion, garlic and shallot in butter and oil.
• Remove this mixture and add the seal cubes to the very hot pot. Sear the meat on all surfaces and sprinkle with a little flour.
• Transfer the onion/shallot/garlic mixture back into the pot and cook for about 10 minutes on low heat.
• Pour in red wine.
• Add a little veal or beef stock as well as the tomato paste.
• Add the allspice, bay leaf, sage, salt and pepper.
• Let cook for 50 minutes and serve hot.
• For garnish, you can add wild mushrooms and other vegetables of your choice.