Wednesday, September 10, 2008


serves 4

2-1/2 lbs. horse meat roast
4 strips bacon
Soup vegetables: carrot, celery, leek, parsley root, onion
1 cup red wine vinegar
1 pint red wine (optional)
1 garlic clove
2 bay leaves
1 tablespoons juniper berries
3 allspice corns and/or cloves
3 peppercorns
1 thyme branch
1/4 cup pork lard
1 tablespoon flour (optional)
1/2 cup raisins
maple syrup (to taste)

Vigorously rub the roast with the bacon. Clean and wash the vegetables and cut them into pieces. Bring the vinegar to boil with some water or stock, then let it cool down a bit and add the meat, garlic, spices, and the vegetables. Let it marinade in a closed bowl for several days (but at least 24 hours) in a cool place. Remove the horse meat from the marinade and roast it in the lard. Then slowly add the marinade, together with the vegetables and the spices. Braise it in the oven for 2 to 21/2 hours at 350 degrees. Remove the bay leaves, the cloves and the juniper berries from the gravy. Strain the gravy, and perhaps thicken it with some flour. Add the raisins and season it with salt, pepper, and maple syrup.

courtesy of: Cure Zone

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