Horse meat dishes do not delight everyone, but if you discard prejudices, you must admit that they are very tasty when properly prepared. Many people who have accidentally tasted them become admirers of horse meat for a long time, not to mention the fact that in many nations it always takes pride of place on the table. Especially soft and juicy horse meat is obtained in the oven.
Cooking Features
Considering that for many horse meat is an exotic product, it makes sense to dwell on the peculiarities of cooking dishes from it.
- The most important thing is to choose high-quality horse meat. Outwardly, it resembles beef, but much redder. If the horse meat is fresh, then it shines slightly, but if you bring a paper napkin to the cut, there will be no wet marks on it. Fat in such meat is very small, and it literally melts in your hands. When buying you need to pay attention to the color of fat. If it is white, then you have the meat of a young horse. Such meat is more tender and cooks a little faster. Old horse meat has a yellowish fat.
- Horse meat is dense and almost completely devoid of fat. Therefore, when cooking, there is a risk to overdry it, especially since it is necessary to cook horse meat for a long time - 2-3 hours. For this reason, horse meat is baked using fatty sauces, a large number of vegetables. Before that, it must be marinated in a sauce of sour cream or mayonnaise. Some before it soak the meat in mineral water, making it softer. Marinating horse meat requires at least two hours, it is better to leave it in the marinade overnight.
- If the meat before cooking is repelled with a culinary hammer, it will be less tough.
The technology of cooking horse meat in the oven depends largely on the specific recipe, but the general rules listed above are unchanged.
Horse meat pork
Composition:
- horse meat (pulp) - 1 kg;
- garlic - 1 head;
- thyme - 10 g;
- rosemary - 10 g;
- sour cream - 50 ml;
- salt - 20 g;
- sugar - 2-3 g;
- vegetable oil - 50 ml;
- mineral water - 1, 5 l.
Method of preparation:
- Wash the meat and put in mineral water. Refrigerate for 6-8 hours, then remove and pat dry.
- Peel the garlic and pass all the cloves through the press.
- Mix sour cream with garlic, add salt, sugar, herbs to it. Carefully rub this mixture into a piece of meat.
- Put the meat in the fridge for an hour, then rub the remaining mixture of garlic, herbs and sour cream into it. Put in the fridge for another 1 hour.
- Fold the foil in half so that its shiny side is on top. Grease it with oil.
- Place a piece of horse meat on the foil, wrap it carefully. Make sure that the meat is packed in foil well and that the juice formed in the baking process does not leak out of it.
- Preheat the oven to 200 degrees and place a barn with horse meat in it. Bake at the specified temperature for an hour, then lower the temperature to 180 degrees and continue baking the boiled ham for another hour and a half.
- Turn off the oven, leave the horse meat in it for half an hour.
- Remove the boiled pork from horse meat and leave to cool for a while at room temperature, then put in the refrigerator for several hours.
Before serving, ground beef baked ham must be unrolled and cut into thin slices. Serve this dish cold. It will look good on the holiday table.
Horsemeat baked in the oven with potatoes
Composition:
- horse meat (pulp) - 0, 7 kg;
- potatoes - 1 kg;
- sweet green pepper - 0, 2 kg;
- sweet red pepper - 0, 2 kg;
- onions - 100 g;
- garlic - 2 cloves;
- mayonnaise - 0, 2 l;
- ketchup - 100 ml;
- vegetable oil - 50 ml;
- cheese of any durum variety - 100 g;
- seasoning universal - 20 g;
- salt - to taste.
Method of preparation:
- Wash and clean medium sized potatoes, dry with paper napkins.
- Mix half the seasoning with salt. Grate the potatoes with this mixture.
- In each potato, make cuts at a distance of 1 cm from each other in such a way that the potatoes will slightly resemble an accordion.
- Wash the horse flesh, dry with a kitchen towel and cut into thin slices with a large, sharp knife. Fight each slice from both sides with a culinary hammer.
- Wash the pepper, clean it from the seeds, cut into thin half rings. Stuff peppers potatoes by inserting peppers into the cuts. Cut the remaining pepper into small squares.
- Pass the garlic through the press, put it in mayonnaise. Pour ketchup into mayonnaise, pour in the remaining seasoning. Add pepper squares.
- Peel the onion and cut it into thin half rings. Put them in mayo. Mix well.
- Dip the slices of horse meat with this marinade and place them in the refrigerator for 2 hours.
- Grease the baking dish thickly with butter. Arrange potatoes at the edges. In the center, place the meat, pour the remaining sauce in the bowl, where it is marinated.
- Heat the oven to 200 degrees and place the form with the products there. An hour later, reduce the temperature in the oven to 180 degrees.
- Half an hour after the temperature was reduced in the oven, cut the cheese into thin slices. Put the slices on the potatoes. Continue baking for another 30 minutes.
Serve horse meat, baked according to this recipe, it is necessary with the potatoes, which were prepared with it. The finished dish looks festive.
Roast horse meat in the oven
Composition:
- horse meat (pulp) - 0.5 kg;
- potatoes - 0.5 kg;
- onions - 100 g;
- carrots - 100 g;
- tomatoes - 0, 2 kg;
- parsley - 20 g;
- garlic - 2 cloves;
- vegetable oil - 50 ml;
- kefir or mineral water - 1 l;
- seasoning for meat, salt - to taste.
Method of preparation:
- Wash a piece of horse meat, pat it with a kitchen towel, cut it into small pieces.
- Fill the horse meat with kefir or mineral water, put it in the refrigerator for 6-8 hours.
- Wash the meat, dry it again.
- Heat vegetable oil in a deep frying pan with thick walls or in a cauldron.
- Peel the onions and cut into small pieces, dip in the oil.
- While the onion is roasting, peel the carrots and grate it large, add to the onions and fry for 5 minutes.
- Finely chop the garlic and add to the roasting vegetables.
- Wash the tomatoes and dice them, put them to the vegetables. Simmer the vegetables under a lid on low heat for an hour.
- Add horse meat to vegetables, salt and pepper, stew meat with vegetables for half an hour.
- Spread the contents of the cauldron in portion pots. Put the pots in a preheated 180 degree oven.
- Peel the potatoes, cut them into cubes of medium size, put them in pots in half an hour after starting to roast. Stir. Keep baking for another hour.
- Sprinkle thickly with fresh parsley, chop it with a knife, and serve to the table.
Roast with horse meat is a complete dish. Serve it right in the pots.
Stewed horse meat in the oven
Composition:
- horse meat (back) - 1 kg;
- stem celery - 100 g;
- carrots - 0, 3 kg;
- onions - 100 g;
- garlic - 1 clove;
- cooking oil - 50 g;
- meat broth - 0, 5 l;
- flour - 50 g;
- carnation - 4 pcs .;
- bay leaf - 1 pc .;
- coriander seeds - 2-3 g;
- vegetable oil - 50 ml;
- dry red wine - 0, 75 l;
- salt, pepper - to taste.
Method of preparation:
- Peel the vegetables, cut into small pieces. Onion is better to cut into half rings, carrots - into circles or halves of circles, celery - into pieces half a centimeter wide.
- Wash meat, dry, cut into cubes. Roll them in flour mixed with salt and pepper.
- Heat the vegetable oil with cooking oil and fry the horse meat until a thin crust appears.
- Put the vegetables, add the broth, stew for half an hour.
- Put the meat and vegetables in a baking dish. Add bay leaf, cloves, coriander. Pour the wine.
- Place in an oven heated to 200 degrees and simmer for two hours.
Such a dish can also be cooked in a slow cooker. To do this, first the ingredients are fried in the “Baking” mode, then they are cooked in the quenching mode.
If you cook horse meat in the oven in compliance with all the necessary rules, then you end up with a tasty and satisfying dish that is not too high in calories.
