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How to eat horse

Horse meat is usually dark red and quite lean, without much marbling.

This means that the greatest problem in cooking it is that it tends to drying and becoming fibrous and chewy. An undesirable outcoume.

That is why horse steak should be cooked very quickly in a very hot pan, with some cooking fat. Don't barbecue it !

Another good technique is the pot roast:



For a pound of lean horse meat, cut an equal weight of onion in rings (this may sound like a lot of onions, but they shrink, believe me).

Sautee the onions, one chopped carrot and some garlic in oil (not butter: it would burn later).

After ten minutes, put the meat in the pot and cover it with the onions.

Cook well covered on a very low fire, barely enough to keep it sizzling. Turn the meat every quarter of an hour, and check that the onions underneath it do not burn.

There should always be some liquid at the bottom of the pot. Red wine can be added at the beginning.

It should be done in about one hour.

After taking the meat out of the pot, you can puree the vegetables and the stock to produce a tasty gravy: or you can serve them as they are, as a side.



Ground horse meat can be simply sauteed until it turns gray, maybe with some onions.

But the greatest delight is certainly raw horse meat, either ground and spread on bread with some olive oil, pepper and salt or served as a carpaccio.

Of course this requires high quality horse meat, although horses do not carry the wealth of diseases that pigs do.

Informing and a pleasure ~10~

10 darlin



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awww man i dot duckY dnt bit! lol. 10

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~ bows~

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a complete 10!!!awsome profile lol...