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How to stump a wine consultant

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Wannabebwana View Drop Down
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Joined: 29 January 2019
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    Posted: 23 November 2019 at 10:05
Today’s the day I cook up some seal and caribou meat I got while working in Nunavut over the summer.  Cooking for my hunting buddies.

Went to the liquor store and asked what wine to serve with seal.  They thought I was Shiffing them, but I assured them I was serious.  They called around to a few product consultants and finally settled on a Shiraz.  Got a nice Australian one rated 95 by wine critics.

Now, if it was whiskey, the choice would be easy - Canadian Club.  ;)

I’ll update with photos of the event.
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Wannabebwana View Drop Down
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Joined: 29 January 2019
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 23 November 2019 at 15:05
So, when I bought this meat, none of the cuts were marked, just the price.  Most packages had half-meat, half-blubber in them.  I didn’t want the blubber, so I selected the only package that seemed to be all meat.  

Turns out, I got the neck.  You can see in the pic the esophagus still attached.  I cut that away, then filleted strips off the bone, finally cutting the bone in half.  When I opened it, there was a very slight fishy smell, but not strong or pungent in any way.  Aside from the darkness, the meat felt very gelatinous, not firm like other meats.  I noticed as I rinsed the blood down the sink that there was a lot of fat bubbles in the blood.


Then I dredged the cuts in flour and browned them (recipe in following post).  They browned very quickly.  Did the neck bone, too.


Then into a dish with fried onions alternating, and covered with bullion and half a beer - a stout, I figured was appropriate.


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Wannabebwana View Drop Down
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Joined: 29 January 2019
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 23 November 2019 at 15:06
BEER FLAVORED SEAL
Source: Cuisinons avec les Fermières des Iles de la Madeleine, Fédération 21, Cercle des Fermières du Québec, 1980 (?).


Ingredients:

25 g (2 tbsp) of flour
6 slices of 175 g of seal meat
2 tbsp of vegetable oil
4 oz of chopped onions
3 cups of brown meat stock
1/3 cup of beer
1 tsp of salt
½ tsp of pepper
½ tsp of dry mustard
2 tsp of brown sugar

Steps:

Flour the slices of seal meat and brown in oil.
Fry the chopped onions.
In a baking pan, layer one row of onions, one piece of meat, etc.
Add the brown stock and beer.
Season with salt and pepper.
Add mustard and brown sugar.
Bake covered for about 45 minutes
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Wannabebwana View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 23 November 2019 at 21:01
It was good.  Everyone tried it except one wife and all agreed that it was decent.  I don’t think anyone (including me) will run down to the neighborhood seal market to buy more, but it was certainly tasty enough.  Texture was very tender and had a slight fishy taste, not as gamey as I expected.


Everyone tried and liked the caribou.  It was plenty tender and wasn’t strong or gamey.  Most like moose, I think.  I just grilled it to medium rare on the bbq.


We also had a charcuterie plate with various types of Eastern European cheese and dry sausage.


As well as a fish plate with smoke sturgeon, salmon candy and salmon caviar.


Top it off with good beer, good liquor and a great spice/carrot cake for dessert and we called it a night.
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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 25 November 2019 at 14:20
Looks like a great meal! I've always been curious about the seal. I've seen plenty of "foodie" shows that show natives eating the frozen blubber like popsicles. Not sure I could get up the nerve to try it.
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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Wannabebwana View Drop Down
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Joined: 29 January 2019
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wannabebwana Quote  Post ReplyReply Direct Link To This Post Posted: 25 November 2019 at 16:03
I was tempted to save some of the slices just for that, but not with this particular cut.  

If I go back there for work, I’ll definitely try to choose more carefully, but rather than seal I think I’d try some musk ox or possibly whale.  Depends on the time of year what they have available.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote olivermason99 Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2019 at 02:10
The meat and the sauce, it looks delicious. 
I would like to share and Learn from fabulous Food Ideas. Pentagon Food - One of the Best frozen food supplier.
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MyPinchofItaly.co.uk View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MyPinchofItaly.co.uk Quote  Post ReplyReply Direct Link To This Post Posted: 09 December 2019 at 12:21
It looks delicious indeed, congrats.
Medium rare BBQ is my fave too!
www.mypinchofitaly.co.uk
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