Seal Tataki & Brussel Sprouts

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• Seal meat, lean and boneless, about 300 grams
• Canola oil & salt
• Brussel sprouts
• Red onion
• Ponzu sauce
• Rice wine vinegar
• Sesame seeds (white and black)
• Sesame oil

1. Heat frying pan on medium-high heat. Once the pan is smoking hot, add small amount of canola oil, followed by a piece of lean, boneless seal meat, seasoned on all sides with salt.
2. Sear the meat on all sides until browned, about 30 seconds per side. You want a piece that is ideally square so that it cooks evenly on all sides and leaves the inside rare.
3. Remove the seal, and immediately wrap it in a piece of saran wrap and place into a freezer to stop the cooking process.
4. After 10 minutes, remove from freezer and unwrap.
5. Slice the seared seal meat into thin slices, about ¼ inch thick. This should reveal a seared outer ring and a rare inside.

For the Asian slaw:

1. 2 cups thinly sliced brussel sprouts
2. ¼ red onion, thinly sliced
3. 2 tablespoons ponzu
4. 1 tablespoon rice vinegar
5. 1 tablespoon canola
6. 1 teaspoon each white and black sesame seeds
7. Half a teaspoon sesame oil

Assembly:

1. Arrange the slaw in a long line along a rectangular plate. Top with slices of the seal tataki.
2. Dress the meat with any remaining slaw dressing.

• 100% Canadian Wild Game Meat
• Certified Smarter Seafood
• Excellent source of protein (23%) and low in fat (2%).
• Very nutritious: high in iron, zinc, magnesium and vitamin B12.
• All natural, wild game meat with no antibiotics or growth hormones.

Source:  Seared Seal Tataki with Asian-Inspired Brussel Sprout Slaw Recipe Seal Loin Recipe from Moosemeat and Marmalade : http://moosemeatandmarmalade.com/recipes/seared-seal-tataki-with-asian-inspired-brussel-sprout-slaw/