- 2kg of seal meat
- 1 onion
- 4 cloves of garlic
- 1 French shallot
- 2 tble flour
- 1 cup red wine
- 1 cup beef or veau bouillon
- 1 tsp Jamaican pepper
- 1 tsp salt
- 1 bay leaf
- 1 fresh thyme branch
- Ground pepper
- 2 tble tomato paste
Marinate the meat overnight. In a pan, cook the onion, garlic and French shallot cut in small pieces with oil and some butter. Add the seal meat cut in cubes. Dredge or dust with flour. Leave to cook around 10 minutes over a low heat. Drench with red wine. Add a little beef or veal bouillon and the tomato paste. Season with the Jamaican pepper, bay leaf, thyme, salt and pepper. Leave to cook for 4 minutes. Serve with small pickled onions.
This recipe was originally published by the
Le bon goût frais des Iles de la Madeleine
From the kitchen of L’Auberge Chez Denis à François