Text 35656, 85 rader
Skriven 2010-03-10 09:27:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av FRED A BALL
Ärende: Gamy Horses
===================
-=> FRED A BALL wrote to BURTON FORD <=-

 BF*>I remember legally eating horse meat as a kid during WWII.   The attitude

 BF*>remember from those days was that HM was tough.  I don't remember anything
 BF*>about the taste, etc..

 FAB> Some of the horse meat I have eaten was a little on the string and
 FAB> tough side BUT slow and low will help that a whole lot.  Also placing
 FAB> it in a little butter milk and allowing it to sit for a few hours will
 FAB> tenderize as well.

Dat's what I figured, too. My grandfather was considered weird among my
grandmother's friends because he liked his beef with pink showing in the middle
(not even blood rare - just medium or medium rare). So, it seems to have been a
common thing for ALL meat to be overcooked back in the day. 
 
 FAB> I did how ever like the flavor it was sort of gamish but not too much
 FAB> so.

Horse is like any other animal - it is what it eats. Grass (or hay) fed beef
tastes "off" from what most are used to with the more common corn-fed animals.
Pork that has been living in the woods on acorns will taste substantially
different from feed-lot pig. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pastissada
 Categories: Exotics, Pork, Wine, Herbs
      Yield: 4 servings
 
      2 lb Horse meat
      2 oz Lard or fatback fat
      3 lg carrots; in slivers
      2    Ribs celery; diced
      1 lg Onion; diced
      4    Cloves
     12    Coriander seeds
      1    Turkish bay leaf
      1 cl Garlic
    750 ml Italian red wine
           Flour; to coat meat
    1/4 c  Olive oil
           Salt & pepper
      1 tb Butter; kneaded with flour
           - to make a small ball
           Paprika

  Another traditional Italian recipe from the Verona area.

  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.

  From: http://www.backwoodshome.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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