'Tis the season for seal in Newfoundland and Labrador, so we're offering up a few recipes that will make the most of your seal meat. The first two are fairly standard dishes using flippers, while the third is for seal lovers looking for a non-traditional take on this mouthwatering, traditional ingredient. Do you have a favourite way to prepare a meal of seal? Submit it on our recipe website, EverydayRecipes.ca, so we can all give it a try!Baked Seal Flippers2 seal flippers, cleaned and washed1 cup pork fat, diced small1/3 cup tomato paste1/4 cup red wine1 tbsp butter1 large onion, diced1/2 cup celery, diced1/2 cup carrot, diced3 tbsp flour4 cups hot chicken stockPreheat oven to 300Â°F. Render the pork fat in a dry pan over medium heat, and remove and discard crispy âscrunchins.â Dry the flippers and fry in rendered oil until browned on both sides and blood escapes from the meat. Place in a baking dish. Brush both sides with tomato paste, pour wine over the meat, cover tightly and bake about 1 hour. Remove from oven and cover to keep warm. To make gravy: Discard all but 2 tbsp of fat from the frying pan in which you fried the flippers. Add butter to the fat and place over medium heat. Add onion, celery and carrot; sautÃ© until onion starts to brown. Add flour and stir with a wooden spoon. Cook just until flour starts to dry and change colour. Add drippings from the baking dish containing the seal meat. Slowly add stock, whisking constantly, until desired consistency is reached. Strain out vegetables and discard. Serve flippers with mashed potato, roasted carrot and gravy. Serves 2.Flippers with Pastry2 seal flippers, cleaned, cubed, fat removed3 slices salt pork1 Â¼ cups water, plus more as needed3 carrots, diced small1 parsnip, diced small2 medium onions, diced small1 turnip, diced smallSalt and pepper, to taste6 potatoes, diced smallPastry topping:2 cups flour1/2 cup shortening1 tsp salt2 tsp baking powderWater, enough to make stiff doughRender salt pork and brown flippers in rendered oil. Add about 1/4 cup water and let simmer until slightly tender. Add chopped vegetables, except potatoes. Season and add 1 cup of water. Continue cooking about 1/2 hour, then add potatoes. Cook another 15 minutes, adding a little more water if too thick. Mix all topping ingredients together using enough water to make stiff dough. Flatten dough and place atop the seal/veggie mixture in the pan. Cover and cook another 15 - 20 minutes. Serves 2. (Recipe submitted by reader Agnes Coady.)Shanghai-style Seal 1 lb boneless seal meat, cleaned and cubed1/8 cup sesame oil1 head of broccoli florets2 cups sliced mushrooms1 red pepper, cut into strips1 green pepper, cut into strips2 tbsp corn starch1 (375 g) pkg egg noodlesSesame seeds, for garnishing (optional)Marinade:1/4 cup light Soya sauce1 clove garlic1 cup red onion, sliced julienne1/4 cup sesame oilCombine marinade ingredients and marinate seal meat in fridge for about one hour; remove and reserve marinade. Heat sesame oil in a wok or large frying pan; add marinated seal and brown for 2 minutes. Add vegetables and sautÃ© another 2 minutes. Mix corn starch with leftover marinade; add to wok. Cook 2 minutes more. Prepare noodles according to package directions; divide among bowls. Pour wok contents over noodles; garnish with sesame seeds. Serves 4-5.Want another seal recipe? See the April issue of Downhome to find out how to make Bacalao's Restaurant-style Seal Flipper Pie. Yum!