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.
