quote:Originally posted by Greyghost
The NY Times did a horse meat article recently. The article disclosed, as other posters attest, horse meat is quite common outside the US. I think it is not accepted in the US because we still hold the horse in high regard and still have a romantic attachment to horses due to the important role the animal played in our actual and imagined history.
I am among those that would not try horse meat, but I do find it strange that it is perfectly acceptable to make pet food and glue out of horses.
Here is a wonderful horse meat recipe for you........enjoy!
Pastissada
Traditional recipe from Verona section............Italy
2 pounds horse meat
2 ounces lard or porkback fat
2-3 carrots, cut into slivers
2 sticks celery, diced
1 large onion, diced
4 cloves
a dozen coriander seeds
1 bay leaf
1 clove garlic
1 bottle Italian red wine
flour, enough to brown the meat with
1/4 cup olive oil
salt & pepper to taste
1 Tbsp. butter kneaded into enough flour to make a small ball
paprika to taste
Slather the meat with the lard and slivers of carrots. Dice the other vegetables and put them, with the meat and spices (except the paprika) in a bowl. Pour the wine over everything, then cover and marinate in the refrigerator for three days, turning the meat occasionally.
Pat the meat dry with paper towel (keep the vegetables and the marinade), flour it, and brown it in the oil over a brisk flame. Add the vegetables. When they’ve cooked for a few minutes, pour the marinade over the meat. Reduce the heat to a simmer and cook for about three hours. Once the meat is done, remove it to a platter saving the sauce that has been formed with the marinade.
Return the sauce to the fire, thicken it with the butter-flour ball, and season it to taste with paprika. Pour the sauce over the meat, and serve with a good traditional side dish.