About Canned Seal Meat
Meat Game Canadian Canning
Last updated 6/12/2012 12:56:28 AM. Recipe ID 18683. Report a problem with this recipe.
Title: About canned seal meat
Categories: Game, Canadian, Canning, Info
Yield: 1 Servings
Yep, the canned seal meat when served in the traditional Newfoundland
way does make a very pleasant meal. Key things to bear in mind for
seal are: it is actually a very lean dry meat, LOADED with iron,
requires some fat in the cooking like the lean venison or moose. When
canned properly the process makes for flesh that has more edibility
than when fresh cooked.
The upscale version of seal meat is:
Boiled potatoes, cabbage, turnip and carrot. The seal meat ( all of
the contents in the can or jar ) is put in a pan, a pastry mix is
laid over top, thinly sliced onion is laid around the pan, making
sure it is exposed. Bake until pastry is crispy and light brown.
Remove from pan and make a flour gravy, makes LOTS, from the liquid
from the can/jar. This gravy does VERY well with lots of coarsely
cracked pepper. Seal responds awfully well to pepper. I don't think
it is possible to use too much.
Serve with partridge berry sauce.
This meal is washed down with strong tea - the spoon must stand up in
ps. Canned seal meat is salted for taste in the canning process using
pickling salt. It does not require the extensive salting for
consumption that fresh seal demands. I use a combination of pickling
and iodized salt in the grinder on the table. I find it gives me the
balance of bite and sweet which is missing from either the pickling
salt or iodized salt alone.
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