Whale Steak Stew Recipes

ALASKAN WHALE STEW

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.

WHALE STEAKS

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.

WHALE STEAK STEW

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.

ALASKAN BLUE STEW

Steps:

• Cut whale in bite size pieces (including blubber).
• Dust with flour.
• Brown in hot olive oil in very large skillet.
• Add vegetables, and saute until translucent.
• Add water to cover.
• Add MSG and salt and pepper to taste.
• Cook over moderate heat until thickened.
• Reduce heat and simmer until meat is tender, about 6 days.
• Serve with hot French bread and a green salad.
• Serves 401,851.