Braised Horsemeat

Recipe Description

* 4 servings


  • 800 g (1 lb 10 oz) horse meat
  • 80 g (3 oz) lardo (cured back fat of pork) cut into thin strips
  • 50 g (1¾ oz) butter
  • 1 bottle full-bodied red wine
  • 5 sprigs parsley
  • 3 tbsp plain white flour (flour|all-purpose flour)
  • 2 carrots
  • 2 stalks celery
  • 2 onions
  • 80 g (3 oz) marjoram
  • thyme
  • salt
  • freshly ground black pepper


  1. Poke holes in the meat with a sharp knife and insert the lardo strips.
  2. Thinly slice the carrots, the celery and the onion, and place in a suitable pot or bowl, along with the herbs, and then add the meat.
  3. Add the red wine and allow to marinate for 12 hours in a cool place.
  4. Drain the meat, coat with flour and brown in a saucepan with 30 g (1½ oz) butter over a high flame, then add the marinade and cook over a very low flame for 3 hours and 30 minutes, covered, turning occasionally.
  5. Remove the meat from the saucepan and slice.
  6. Strain the cooking liquid and return to the saucepan.
  7. Add a few slivers of butter, a little flour, and cook, stirring for 3 minutes.
  8. Place the meat in a serving dish and pour the cooking liquid over it.
  9. Serve with rather soft polenta.
This article uses material from the "Braised Horsemeat" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License