Hooffing It: Meals On The Move
by Hesta Bucatar
Specialties For The Home Hearth
Horse Stew
Take meat of the second class (flank, topside, collar), place in cold water and cook over a gentle fire, removing the foam and grease as you bring it to the boil. Add salt, a clove of garlic, caramelized onion and a mixture of vegetables, such as leek, turnip, celery, cabbage, carrots, and onions. Leave to cook for seven or eight hours on a moderate fire.
Horse A La Neidr
Cook turnips in horse grease, add boiled horsemeat in thin strips, with salt and pepper, wet with a little horse broth, add parsley, chives or shallots, and a dash of vinegar.
Horse A La Mode
Take a piece of the best horse meat, fry with bacon lard in horse grease, put in a casserole with onions, carrots, a bouquet of fine herbs, a bay leaf, thyme, garlic, cloves, salt and pepper, pour in a glass of water, a half-glass of white wine or a tablespoon of fruit brandy, cook over a small fire for about six hours, skim off the fat before serving.
Our House Favorites
Untamed (Raw) Ground Horse
Ingredients:
25 oz horse tenderloin,
3 oz capers,
3 oz pickles,
3 oz shallots,
4 egg yolks,
2 oz grated cheese,
lime juice,
Tabasco,
Worcestershire sauce,
salt and pepper
Preparation:
Finely dice the horse meat.
Mince the shallots, capers and pickles and mix them in with the horsemeat.
Season with lime juice, Tabasco, Worcestershire sauce, salt and pepper. Mix.
Form into four patties. Make a dip in the center of each patty and place an egg yolk on each one.
Serve raw.
The egg should be mixed into raw meat on plate. Best with toast.
Horse Mane Pasta
Ingredients:
18 oz thin hair pasta,
3 oz ground horsemeat,
1 oz minced pork,
14 oz tomato sauce,
bay leaves,
a small glass red wine,
1 TB chopped carrot,
1 TB chopped celery,
1/2 onion,
3 TB extra virgin olive oil,
salt and pepper
Preparation:
Chop the onion and put it in a saucepan with the olive oil, the chopped celery and carrot, and bay leaves. Saute over moderate heat.
Raise the heat and add the ground meat, saute quickly and deglaze with red wine.
Add the tomato puree, with salt to taste.
Lower the flame and cook over low heat for at least an hour.
Cook the pasta in a saucepan filled with boiling, salted water, drain and serve with the meat sauce. Finish the dish with a sprinkling of freshly ground pepper.
Foaling Around Stew
Ingredients:
2 and 3/4 cup foal meat,
1 TB flour,
22 fl oz meat stock,
2 onions,
4 ripe tomatoes,
2 eggs,
1 bunch of chives,
4 TB olive oil,
2 TB vinegar,
1 TB butter,
Curry powder, paprika, salt and pepper,
Preparation:
Cut the onions into rings.
Heat 2 TB of the olive oil. Add the meat and stir until browned. Add the onions and cook over a low heat.
Season with salt and freshly ground pepper, curry powder and pepper and sprinkle with a TB of flour. Stir well.
Gradually pour in the warm stock. Cover and simmer about 1 hour.
Slice the tomatoes and sprinkle with the olive oil and vinegar. Season to taste. Sprinkle with chopped chives.
Serve with spinach noodles with the tomato salad on the side.
Snickering Horse Steak
Ingredients:
Horsemeat steaks,
olive oil,
butter,
rosemary,
white wine,
sugar
Preparation:
Melt the butter in a saucepan.
Add the chopped rosemary and fry for 1 minute.
Add chopped onion and fry, stirring until they begin to brown.
Add a little sugar and stir in until it starts to caramelize.
Add a little white wine and stir over the heat for 3-4 minutes.
Meanwhile fry the steaks in hot olive oil.
Serve the steaks with the sauce.
Untamed (Raw) Horse Rump
Ingredients:
400 g horse rump,
salt and pepper,
1 garlic clove, crushed,
1 tsp vegetable oil,
shaved onion, salad leaves, grated horseradish, to serve
Untamed Marinade
75 ml mirin,
75 ml sake,
30 g caster sugar,
150 ml soy sauce,
2 garlic cloves, crushed
Preparation
Marinating time 2 hours
To make the Untamed marinade, place the mirin, sake and sugar in a saucepan and bring to the boil. Add the soy sauce. Allow to cool, then stir through the crushed garlic just before using.
Heat a large saucepan of water to 60°C, checking the temperature with a thermometer.
Bring the rump to room temperature, and season well with salt and pepper. Rub with the crushed garlic and seal.
Place the meat into the water bath and keep at a constant temperature for 20 minutes. Flip the meat over and continue to cook for 20 minutes.
Remove the meat and unwrap it. Heat a heavy-based frying pan until very hot. Lightly oil the pan, then sear the rump until it is well browned all over.
Pour most of the Untamed marinade onto a tray, reserving a little to serve. Add the horse rump to the tray. Chill in the fridge, turning occasionally, for at least 2 hours.
Slice the meat thinly across the grain and serve on a bed of shaved onion and a few salad leaves. Drizzle over a little of the reserved Untamed marinade and serve with horseradish.
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