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.
