Whale Recipes

Joint of Whale Meat Steeped in Red Wine Marinade

C.C., South Africa

6-8 portions:
1 1/4 kilos of whale meat
3 dl red wine
1 dl vegetable oil
3 ground cloves
1/2 teaspoonful of coarsely ground pepper
2 teaspoonfuls of salt

The Marinade
3/4 litres of juices from the meat Thickening (milk and flour) 4 dessert spoonfuls of sour cream (20% rømme) Sugar colouring Salt

It may be a good idea to bind the joint to help it keep in good shape. Place it in a small oven dish and pour the marinade over. Leave the joint there until the next day, turning it at regular intervals. Remove the joint from the dish, dry it well and rub it with salt. Cook the joint until it turns a pleasant brown colour all over, turn down the heat and add water to reach 2-3 cm up the side of the joint, approx. 3/4 litre. Let the joint simmer for about 20 minutes, turn it over and leave it for another 20 minutes. Measure enough of the juices to make enough marinade, about 3/4 litre. Add the thickening to the marinade, and then the sour cream to taste. Serve with boiled beans or other vegetables, and potatoes - boiled or fried in the pan.