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.
