All your favorite Newfoundland meat recipes
Name
Description
Caribou Stew with Pearl Onions and Mushrooms
A bed of steamed white rice or cooked egg noodles is a tradotional accompaniment for this old favorite. Garnish it with a generous dollop of sour cream, a sprinkling of chopped fresh parsley and a few thin slices of lemon.
Roast Partridge
Partridge is a rough term that refers to different kinds of grouse. In Newfoundland it is usually ptarmigan.
Moose Stew
Moose are not indigenous to the province: they were imported early in this century. Nonetheless, moose dishes have become favorite fare. Let the meat age for 7 to 10 days and remove the membrane before cooking
Broadcove Rabbit Pie
By and large, rabbits are snared, not shot. In fall and winter, traps can be found along the edges of forest. Serve rabbit pie with potatoes, green peas, or other vegetables.
Labrador Flipper Dinner
The best word to describe flipper dinner is rich. The key to making this dish is to clean all of the fat off the seal meat before cooking.
Recipe 1 to 5 of 5
If you have a recipe that you would like to add to Bidgood's recipes email info@bidgoods.ca.
