Despite such an extravagant name, the stewed horse's recipe does not differ much from analogues using beef or mutton, for example. Slightly more exotic meat makes this dish only the original item of your menu, but does not carry in itself anything supernatural. So if you have a good piece of horse meat at hand, do not miss the chance to use it as a basis for these recipes.
Stewed horse meat recipe
Ingredients:
- horse meat - 1 kg;
- bacon - 6 strips;
- onion white - 120 g;
- cloves of garlic - 3 pcs .;
- Merlot - 150 ml;
- tomatoes canned in juice - 2 items;
- fresh thyme - 1 tbsp. a spoon;
- butter - 75 g;
- fresh champignons - 480 g.
Preparation
To prepare the dish, we will use a thick-walled brazier, it better preserves the heat and aromas, but you can prepare stewed horsemeat in a multivarque using the usual recipe by setting the "Quenching" mode for the automatically specified time.
If you are still going to stew the horse meat on the stove, then pour into the brazier of vegetable oil and warm it well. In the preheated oil, fry the sliced bacon until crunch, extract the pieces from the dishes, and brown the fat with a kilogram piece of horse meat, without forgetting before it is good to salt and pepper it. On each side of the piece will take about 6 minutes, and after, the meat can be shifted to a plate, and put a slice of butter in the brazier itself.
As soon as the butter melts, we pass on it finely chopped onion with garlic, and then add the plates of champignons and cook for a couple of more minutes. Fill tomato sauce in its own juice , wine and put horse meat. We cover the brazier and reduce the fire to a minimum. Pour the meat for an hour and a half until it starts to decay. In the middle of cooking we put in a dish a twig of thyme.
How to cook stewed horse fare in Veronese style?
Ingredients:
- horse meat - 1 kg;
- stalks of celery - 2 pcs .;
- carrots - 240 g;
- onion - 130 g;
- garlic - 1/2 head;
- coriander seeds;
- laurel leaf - 1 pc .;
- cloves - 4 buds;
- fat - 50 g;
- wine (red dry) - 1 bottle;
- crumb of butter and flour - 1 tbsp. a spoon.
Preparation
Coninu we shred slices of bacon and carrots, after which we put in a deep bowl along with sliced vegetables. There we also send buds of carnation, laurel and coriander, as well as garlic cloves flattened by the flat side of the knife. Fill the contents of the container with wine and leave to marinate in the refrigerator for three days, periodically turning the piece of horse meat to the other side.
Afterwards, the meat is browned in the brazier, having previously rolled a piece in flour. As soon as the horse's horse is covered with a crust, we put it in the brazier and fill it with a marinade with vegetables. Tush the meat under the lid for 3 hours on low heat.
We extract ready-made meat and vegetables, and the wine marinade is evaporated and thickened with butter-flour crumb. Mix the meat with the sauce and garnish the polenta.
Horse meat, stewed with horseradish and beer
Ingredients:
- horse meat - 1 kg;
- white onions - 130 g;
- potatoes - 4 tubers;
- carrots - 300 g;
- sugar - 30 g;
- grated horseradish - 2 tsp.
- cloves of garlic - 3 pcs .;
- broth of meat - 4 items;
- water - 500 ml;
- Worcestershire sauce - 30 ml;
- tomato puree - 80 g;
- paprika smoked - 12 g;
- lager - 500 ml.
Preparation
Fry a piece of horse meat to brown, and then cut into cubes. In the brazier we pass the diced vegetables together with horseradish and chopped garlic. Add the meat and fill it with a mixture of broth and water, add the beer, tomato puree, Worcestershire sauce, paprika, sugar and salt with pepper. Extinguish horsemeat under the lid on a slow fire for one and a half hours or until the softness of the vegetables and meat itself.