Source: Cuisinons avec les Fermières des Iles de la Madeleine, Fédération 21, Cercle des Fermières du Québec, 1980 (?).
25 g (2 tbsp) of flour
6 slices of 175 g of seal meat
2 tbsp of vegetable oil
4 oz of chopped onions
3 cups of brown meat stock
1/3 cup of beer
1 tsp of salt
½ tsp of pepper
½ tsp of dry mustard
2 tsp of brown sugar
Flour the slices of seal meat and brown in oil.
Fry the chopped onions.
In a baking pan, layer one row of onions, one piece of meat, etc.
Add the brown stock and beer.
Season with salt and pepper.
Add mustard and brown sugar.
Bake covered for about 45 minutes.
5 lb of seal meat
10 oz of vegetable oil
1 ½ oz butter
2 ½ lb of carrots
5 oz of onions
4 oz of celery
3 oz of tomato paste
2 oz of flour
1 pint of seal stock
1 studded onion
2 garlic cloves
4 oz of onions
Salt and pepper
Brown the meat in vegetable oil.
Stir the carrot, onions and celery in a pan with the butter to make a mire-poix. Add to the seal.
Add the tomato paste.
Sprinkle the flour and mix.
Cook a few minutes while stirring
Add the brown stock, stir and add the remaining ingredients and condiments.
Bake for 2 hours at 400° F.
2 lb of seal meat (flippers if possible)
1/3 cup of brown sugar
½ cup of molasses
½ cup of vinegar
1 cup water
½ tsp of cinnamon
½ tsp of cloves
2 or 3 cups of apples and / or cranberries
Preheat oven to 425 °F.
Place seal meat in a baking dish and sear in the oven.
Reduce temperature to 325 °F.
Combine brown sugar, molasses, vinegar, water and spices.
Put the fruit over the meat and pour the liquid mixture over the fruit.
Cook for about 2h30 to 3 hours.
Make sure the dish doesn’t go dry by adding some water if necessary.
2 lb of seal meat (flippers if possible)
1/3 cup of brown sugar
½ cup of molasses
½ cup of vinegar
1 cup water
½ tsp of cinnamon
½ tsp of cloves
2 or 3 cups of apples and / or cranberries
Preheat oven to 425 °F.
Place seal meat in a baking dish and sear in the oven.
Reduce temperature to 325 °F.
Combine brown sugar, molasses, vinegar, water and spices.
Put the fruit over the meat and pour the liquid mixture over the fruit.
Cook for about 2h30 to 3 hours.
Make sure the dish doesn’t go dry by adding some water if necessary.
Source: Le livre gourmand des Iles de la Madeleine, Rhéaume, M.-C., Clément, O., La Morue verte, 2010, 168 p.
7 tsp of cocoa powder
1 tsp of smoked paprika
1 ½ tsp of grounded nutmeg
3 tsp of coriander seeds
1 tsp of black pepper seeds
1 tsp of Sichuan pepper seeds
1 tsp caraway seeds
500 g of seal fillet
a small handful of sea salt
Place half the salt in a small bowl and place the meat over it.
Cover with the remaining salt and coat.
Cover and refrigerate for 24 hours (flip the meat after 12 hours).
Remove salt by rinsing quickly under water.
Dry thoroughly with a paper towel or clean cloth.
Mix the grounded spices.
Crush: coriander seeds, the two kinds of pepper and caraway and add to the spice mixture.
Pour half of the spices in a small container, place the meat over and add the other half of the spices on top
Cover the container with a clean dry cloth and allow to dry in the refrigerator for 10 days.
Flip the meat after 5 days.
Thinly slice and serve.
Cut meat into thin strips.
Boil for about 3 minutes in salted water (5%) until the meat color fades.
Cooking too long will give the meat a cooked flavor that is not characteristic of dried meat.
Hang the meat in a smokehouse and smoke in the cold for 1h30 to 2 hours. You can coat the meat with spices before smoking if desired.
Put the dried meat in a jar and store in a cool, dry place.
Source: Gibier à poil et à plume, Jean-Paul Grappe et l’Institut de tourisme et d’hôtellerie du Québec, Édition de l’Homme, 2008, p. 339
6 pieces of seal slab of 6 oz (175 g) each
milk
2/3 cup (150 g) of unsalted butter
2 ½ tbsp of sunflower oil or other
2 tbsp of Cognac
½ cup (125 ml) of dry white wine
4 shallots, chopped
¾ cup (180 ml) of heavy cream (35%)
2 cups (500 ml) of veal stock, demi-glace or commercial equivalent
Green peppercorns
Salt and pepper
Form blocks (thick slices) in the loin.
To disgorge the seal slab of one of those two ways: Soak for 24 hours in milk or disgorge them under running cold water for a couple of hours.
Dry slabs with cloth and reserve.
In a skillet, heat 3½ tbsp of butter with the oil.
Salt and pepper the pavement and sauté until desired doneness. Put aside.
Deglaze the pan with the Cognac and white wine.
Add cream and reduce by two thirds.
Add the stock with green peppercorns and cook for 2 to 3 minutes.
Finish sauce with butter.
Heat up the meat slabs and top them with sauce before serving.
Source: Cuisinons avec les Fermières des Iles de la Madeleine, Fédération 21, Cercle des Fermières du Québec, 1980 (?).
150 ml of vegetable oil
1/3 cup of finely chopped onion
1 kg of ground seal
1 egg
5 ml of salt
2 ml of pepper
2 ½ cup of sliced onions
2 tbsp of cooking oil or butter
450 ml of demi-glace or brown meat stock
Cook chopped onions in oil or butter, then cool.
Add to ground seal meat.
Bind with the egg and season with salt and pepper.
Shape into meat balls and flatten.
Cook in a pan with oil over low heat.
In another pan, brown the sliced onions in oil.
Top steaks with those onions.
Glaze with demi-glace or brown sauce.
Serve with mashed potatoes and/or mixed vegetable
1 ½ oz (40 g) of seal meat cut into cubes
½ cup (100 ml) of sauce
1 ½ oz (40 g) of frozen peas and carrots
Salted crust for a 5-inch pie
Blanch the meat cubes for 20 minutes, remove the foam during boiling and drain meat.
Place dough in the bottom of a small pie plate or use a commercial crust and brown in the oven.
Prepare the sauce according to your recipe or use a mixture.
Put the peas and carrots in hot water for 5 minutes then drain.
Once the ingredients ready, put the vegetables, seal cubes and sauce in the slightly baked crust.
Cover with pie dough and seal edges with a fork.
Prick the pie crust with a fork and bake in preheated 425 °F for 35 to 40 minutes.
Freeze if desired.
Source: Gibier à poil et à plume, Jean-Paul Grappe et l’Institut de tourisme et d’hôtellerie du Québec, Édition de l’Homme, 2008, p. 337
1 ¾ lb (800 g) ground seal meat from round or the loin
2/3 cup (75 g) white breadcrumbs
1/3 cup (80 ml) of heavy cream (35%)
2-3 oz (1 onion 60-80 g)
1 garlic clove
1 sprig of parsley
¼ cup (60 g) of butter
¼ cup (60 ml) vegetable oil
1 cup (250 ml) of mustard sauce
Salt and ground white pepper
Drain blood from the meat with gently running cold water for at least 6 hours (this step is necessary).
Drain meat and pat dry.
Ground the meat with a medium grid with breadcrumbs previously soaked in cream, onion, garlic and parsley.
Add salt and pepper.
Carefully wrap the mixture in plastic wrap and place in refrigerator for 24 hours.
Form small meat patties.
Cook in a pan with butter and oil until desired doneness.
Drain and pour the mustard sauce over the meat.
½ cup (90 g) of finely chopped onion or shallots
½ cup (100 g) of Dijon mustard
1 cup (250 ml) of thicken veal stock
2/3 cup (150 ml) of heavy cream (35%)
Salt and pepper
Gently fry onions or shallots in butter.
Add the mustard and cook over low heat to remove the acidity.
Add the veal stock.
Cook gently for 5 minutes and finish the sauce with cream.
Season to taste.
2 lb of seal meat
1 pint of water
1 tsp of baking soda
2 chopped onions
1 tsp of flour
1 tsp of Worcestershire sauce
½ cup of cubes of salted pork
1 tsp of salt
1 cup of cold water
Add baking soda to a pint of cold water and soak the seal meat in it for 30 minutes.
Remove the excess of fat and cut meat into portions.
Coat meat in seasoned flour and fry in bacon fat.
Add the chopped onions.
Put flour, Worcestershire sauce and a cup of water in a small pan, heat up and stir well to make a sauce.
Pour over the seal meat.
Cover and cook for 2 hours in a preheated oven at 350 °F until the meat is tender.
Cover with crust and bake at 400 ° F for 30 minutes.
1 ½ cup of flour
½ cup of shortening or butter
½ tsp of salt
cold water
Mix flour with shortening (or butter) and salt with your hands.
Add just enough water to wet ingredients.
Roll out the dough and cover the seal meat with it.
Bake the pie at 400 °F for 20 to 30 minutes.
Source: Cuisinons avec les Fermières des Iles de la Madeleine, Fédération 21, Cercle des Fermières du Québec, 1980 (?).
Seal meat
Water and baking soda
Bacon, onion
Salt and pepper
Spices to taste
2 cups red wine
Carefully remove all fat from the seal meat.
Soak overnight in water containing baking soda and wash again thoroughly.
Preheat oven to 350 °F.
Cover the bottom of a pan with bacon and onions, place the seal meat over it and top with the two same ingredients.
Season to taste.
Cover and bake 1 hour.
Add 2 cups of red wine and cook for ½ hour more.
1-2 lb of seal meat
½ tsp of baking soda
3 slices of bacon
2 onions
1 turnip
2 carrots
1 parsnip
5-6 potatoes
Salt and pepper
Soak the seal meat for 30 minutes in cold water to which is added the baking soda.
Drain de meat and remove excess of fat with a very sharp knife.
In a large pan that goes in the over, fry the bacon until crisp, remove the bacon strips and fry the seal meat in the bacon fat.
Add a little water and simmer the meat until it is partially cooked.
Add the chopped onions and chopped vegetables.
Season to taste and add about 1½ cup of water.
Cover and cook for about 30 minutes at 400 ° F.
You can add doughboys if desired.
Source: Cuisinons avec les Fermières des Iles de la Madeleine, Fédération 21, Cercle des Fermières du Québec, 1980 (?).
2 ½ lb (1 kg) of seal
1 tsp (5 ml) of vegetable oil
¼ tsp (2 ml) of pepper
½ tsp (5 ml) of salt
1/3 cup (85 ml) of carrots
1/3 cup (85 ml) of celery
1/3 cup (85 ml) of onion
1/3 cup (85 ml) of leak
2/3 cup (170 ml) of red wine
Brown both sides of the seal meat in a roasting pan with oil.
Add pepper.
Roast in an oven preheated at 350F for 1 hour.
Add the mirepoix (vegetable fried in butter) and finish cooking with another 15 minutes in the oven.
Remove the roasted meat.
Moisten the pan with the wine. Simmer on the stove for 10 minutes, sift and adjust seasoning.
Serve seal meat with that juice.
2 cups of seal meat, frozen or canned
3 cups of cooked rice
2 tsp of flour
1 cup of milk
2 onions, chopped
3 tsp of melted butter
½ tsp of salt
½ tsp of savory or sage
Grease the pan.
Add 2 tsp of butter to the rice.
Mix flour and milk to prepare a white sauce. Cook until thickened.
Add seal meat and seasonings to the sauce.
Cover the rice with the mixture.
Cover the pan and bake at 350 F for 40 minutes.
*Makes 6 servings.
Source: Cuisinons avec les Fermières des Iles de la Madeleine, Fédération 21, Cercle des Fermières du Québec, 1980 (?).
4 lbs of seal meat
2 large onions
1 medium turnip
6 medium potatoes
6 large carrots
Salt and pepper
Parsley and herbs of your choice
Take a seal loin or four flippers which must be totally fat free.
Put the meat in a casserole or roasting pan with onion, carrots, turnips, potatoes and season to taste.
Bake without water, tightly covered at 350° F for two hours.
Source: Cuisinons avec les Fermières des Iles de la Madeleine, Fédération 21, Cercle des Fermières du Québec, 1980 (?).
4 lbs of seal meat
2 large onions
1 medium turnip
6 medium potatoes
6 large carrots
Salt and pepper
Parsley and herbs of your choice
Take a seal loin or four flippers which must be totally fat free.
Put the meat in a casserole or roasting pan with onion, carrots, turnips, potatoes and season to taste.
Bake without water, tightly covered at 350° F for two hours.
2 cans of seal meat
1 cup of chopped celery
1 cup of carrots, sliced thin
1 cup of chopped onion
½ cup of chopped green pepper
½ cup of tomato ketchup or barbecue sauce
½ tsp of salt
a pinch of pepper
½ tsp of savory or sage
¼ cup of Sherry (optional)
Remove the bones from the canned seal meat and reserve the liquid left in the can.
Mix meat with all other ingredients except sherry and place the mixture into a greased casserole.
Cover and bake at 350 F for 30 minutes.
Add the sherry 5 minutes before the end of the cooking.
Source: Gibier à poil et à plume, Jean-Paul Grappe et l’Institut de tourisme et d’hôtellerie du Québec, Édition de l’Homme, 2008, p. 334
1¾ lb of seal cubes in the loin
14 oz of lobster bisque
4 half lobster tails of 4 oz (125 g) each, pre-cooked
1 shallot or small onion
¾ cup (180 ml) of dry white wine
16 small potatoes
¾ cup (180 ml) of clear veal stock
1¼ cup of (300 ml) of heavy cream (35%).
¼ cup (60 ml) of Cognac
12 chives strands
Finely chop the shallot or onion and place in a saucepan.
Pour the white wine and reduce by 90%.
Add the veal stock and lobster bisque.
Simmer gently for 10 minutes.
Place in the sauce the seal cubes that have been previously disgorged at least 2-3 hours under running cold water and patted dry.
Bake at 158° F (70° C) until the cubes are soft.
Keep warm.
During the meat cooking, steam cook the small potatoes and, 5 minutes before serving, warm lobster tails in the same steamer.
Heat seal cubes (158° F/70° C) and add the hot cream 35% and the Cognac.
Adjust the seasoning.
Preparation: 1 hour
Cooking time: 3 hours
2 seal flippers
¼ cup (50 ml) of baking soda
Boiling water
Salt and pepper
2 tbsp (30 ml) of Worcestershire sauce
¼ cup (50 ml) of bacon fat
2 onions, minced
3 slices of bacon, chopped
Cold water
Butter
Flour
1 lb (500 g) of short pastry crust dough
Clean the flippers and remove excess fat using a very sharp knife or a razor blade.
Put the flippers in a bowl and sprinkle with baking soda.
Cover the flippers with boiling water and let it sit for 15 to 20 minutes to remove impurities.
Drain, rinse the flippers again with boiling water, then drain one last time.
Season flippers with salt, pepper and Worcestershire sauce.
Heat the bacon fat in a heavy skillet and brown meat well until it is golden brown.
Put the meat in a clay pot or in a casserole with onions and bacon and add water to cover.
Cook, covered, in oven at 250 ° F (120° C) for 2 hours.
Remove pot from oven and lightly thicken the broth with kneaded butter.
Adjust seasoning if necessary.
Cover with the pie dough and finish cooking in the oven at 180 ° C (350 ° F) for about 45 minutes or until crust is golden.
Preparation time: 45 minutes
Soaking: 24 hours
Cooking time: 2 hours 30 minutes
1 1/3 lb (600 g) of diced seal meat
2 liters of water
water to cover
½ cup (125 ml) of minced onions
¼ cup (60 ml) of fat (oil or grease)
2 cups (500 ml) of carrot cubes
4 cups (900 ml) of potato cubes
Salt and pepper
Soak the meat in water for 24 hours and drain.
Cover the meat with freshly boiled water and blanch by letting it soak in boiling water for 2-3 minutes then drain.
Fry the onions in the fat.
Add carrots and make them sweat (which means, cook over low heat) and cover.
Add the potatoes.
Pour in enough water to cover, then season.
Simmer the meat until it breaks under the pressure of the fingers.
Stir very gently during cooking.
Serve this stew hot.
Source: Gibier à poil et à plume, Jean-Paul Grappe et l’Institut de tourisme et d’hôtellerie du Québec, Édition de l’Homme, 2008, p. 336
12 rounds of seal (cut across the thigh or shoulder)
3 dried orange peel
14 fresh tomatoes
1/3 cup (80 ml) of cooking oil
2 shallots or 1/3 cup (60 g) of finely chopped onions.
2 carrots, diced
1 stalk of celery
2 garlic cloves
¾ cup (180 ml) of white wine
4 cups (1 liter) of veal stock
½ bay leaf
½ tsp of thyme
2 tbsp of chopped parsley
Salt and pepper
Dehydrate at room temperature the orange peel, and then chop finely.
Prune and remote seeds from the tomatoes, then cut into small cubes. Reserve.
Heat cooking oil in a pan and sear slices of seal.
In a large pot or a slow cooker, place the shallot or onion, carrots, celery, garlic, white wine and reduce by 90%.
Place the slices of seal, then pour the veal stock, the chopped orange peel, bay leaf, thyme and parsley.
Cook slowly in a slow cooker or in the oven at 250° F (120 °C) so that the internal temperature does not exceed 158 °F (70 °C).
Once it reaches 122 °F (50 °C) in the middle, add diced fresh tomatoes and continue cooking until the texture of the meat is tender.
Salt and Pepper to taste.
Source: Cuisinons avec les Fermières des Iles de la Madeleine, Fédération 21, Cercle des Fermières du Québec, 1980 (?).
2 cups of flour
2 tsp of baking powder
½ tsp of salt
4 to 6 tbsp of fat
milk or water to dilute the paste
Mix all the ingredients well together to form the dough. Put it on a flat surface and use a rolling pin to flatten (about 1/16 inch thick).
2 seal shoulders well degreased
6-8 slices of bacon
2 medium onions, chopped
Salt and pepper
6-8 potatoes, sliced very thin
½ tsp of favorite spices to taste
1 cup of flour
½ cup of butter
2 cups of water
½ cup of wine or beef broth
Remove all fat from meat. Soak overnight in water with salt (1 tbsp of salt per gallon of water)
The next morning, drain the meat and boil a few minutes.
Rinse and cut into smaller pieces.
Cover the bottom of a cooking pot with half of the dough and place alternatively a row of potatoes, a layer of meat, onions and seasonings to the top.
Brown the flour in a pan, add butter and mix together. Add water and wine (or broth) to dilute well. Add to the cooking pot.
Cover with a dough layer. Put a whole in the middle with your finger to prevent the dough from blowing up.
Bake 40-50 minutes at 350 °F.
Towards the end of cooking, add ½ cup of water in the dough whole, raise the oven at 400 °F and cook another 20 minutes or until pastry is golden brown.
Source: Cuisinons avec les Fermières des Iles de la Madeleine, Fédération 21, Cercle des Fermières du Québec, 1980 (?).
3-4 lbs of seal meat (you can also debone the seal after degreasing)
2 medium onions, sliced
7-8 medium potatoes, cubed
1 medium turnip, diced
6 large carrots, sliced
Salt and pepper to taste
parsley
roasted flour
Once trimmed, cut the seal meat into coarse pieces and put aside.
Slice the carrots, turnips and potatoes into large cubes.
Reserve the potatoes.
In a pot, brown onions, turnips and carrots, add the pieces of seal meat and brown a little.
Then put enough water to cover everything.
Season and cook (simmer) until the turnips are almost cooked.
Add the potatoes and simmer another 15 to 20 minutes.
Mix some roasted flour (4 tbsp per 2 cups of broth) and add to stew.
Stir well and serve.
*10 minutes before the end of cooking, you can add doughboys if desired.
*You can also marinate the meat in wine several hours before cooking.
2 lbs of seal meat, minced
3/8 cup of butter
2 medium onions, finely chopped
1½ lb of sliced mushrooms
1 cup of sour cream
1 tsp of mustard
1 tsp of salt
¼ tsp of pepper
Heat 4 tablespoons of butter.
Add onions and cook 5 minutes.
Add mushrooms and cook 3 minutes.
Remove onions and mushrooms.
Over high heat, melt remaining butter.
Add sealskin and sear 4 minutes.
Add onions and mushrooms, salt, pepper and cook 1 minute.
Mix sour cream and mustard.
Pour slowly into the pan.
Cook 1 minute, without boiling.
1½ lb of seal meat, chopped
1½ lb of ground pork
3 slices of bread
1 cup of milk
2 eggs
2 tbsp of Whisky
3 tsp of salt
1 tsp of pepper
1 tsp of Thyme
1 tsp of nutmeg
1 tsp of celery salt
3 bay leaves
chopped parsley
Mix in a bowl the two kinds of meat.
Soak bread in milk; crush with a fork.
Beat eggs, add seasonings and whiskey.
Mix everything together.
Pack in a bowl, garnish with bay leaves.
Cover and cook in a bain-marie in the oven preheated to 450° F. When water boils, reduce heat to 350° F for 2 hours.
160 g sauce
80 g of seal meat
Blanch the meat in boiling water for 20 minutes and skim the liquid from time to time.
Place the meat in a casserole, cover with sauce and freeze the preparation, if desired.
For both preparations, use a prepared sauce according to your recipe or a mixture.
Cooking: Place the pan in a preheated 400 °F for 30 to 40 minutes or cook in microwave on high for 4-5 minutes. Makes one serving.
