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.
