Horse meat is considered the meat of nomadic peoples. It is bright red and more dense than beef. It is smoked, dried, stewed, boiled, baked in the oven, made sausage and so on. In the preparation of dishes from horse meat use garlic, onions, peppers, vinegar and other seasonings. Served with side dishes of vegetables and cereals, cold, sliced, with herbs and sauces. Many dishes of national Tatar cuisine include horse meat. In original recipes, you can often find mare's milk.
And now a few recipes of horse meat in the oven.
Roast
Ingredients:
- horse meat - 0.5 kg;
- onions - 1 head;
- potatoes - 0.6 kg;
- garlic - 2 prongs;
- tomatoes - 2 pieces;
- carrots - 1 piece;
- parsley;
- vegetable oil;
- salt.
Stages of preparation:
- Grate carrots, chop the tomatoes into large cubes, onions - in medium slices, chop the garlic finely.
- In vegetable oil, fry onions, garlic and carrots in a pot for two minutes. Then put the tomatoes, reduce the heat and simmer for a quarter of an hour.
- Cut the horse meat into medium-sized pieces, send to a pot and simmer for a quarter of an hour over low heat, then add chopped parsley and mix.
- Peel potatoes, cut into small cubes or medium-sized cubes, put in a pot for meat and vegetables.
- Put in the oven for about an hour and a half.
Horsemeat baked with chicken
Ingredients:
- horse meat fillet - 600 grams;
- tomato sauce - a tablespoon;
- chicken fillet - 300 grams;
- ghee - two tablespoons;
- pine nuts - two tablespoons;
- pepper;
- salt.
Stages of preparation:
- Cut horse meat in portions, beat, sprinkle with pepper and salt, grease with tomato and put in the refrigerator for half an hour.
- Take the meat from the refrigerator, in each piece make an incision in the form of a pocket.
- Slightly beat off the chicken breast, cut into small pieces, pepper, salt, roll in the ground pine nuts.
- In cuts made in pieces of horse meat, put chicken meat.
- Grease a baking sheet or a frying pan with melted butter and put meat on them. Bake horsemeat in the oven for about an hour at 180 ° C.
Up the sleeve
Ingredients:
- horse meat pulp - 1 kg;
- salt;
- garlic;
- spice.
Stages of preparation:
- Heat the oven to 200 ° C.
- Slice the garlic into slices.
- In a piece of horse meat, make punctures and put garlic in the resulting pockets.
- Sprinkle a piece of salt, pepper and other spices to taste (you can take ready-made mixtures).
- Put the meat in the baking sleeve to tie the edges, pierce in several places and send to the oven.
- Horsemeat is baked in the oven for about two hours.
Remove the finished dish from the stove, cut the sleeve and transfer to a dish or plate.
Boiled pork
Ingredients:
- horse meat (pulp) - 1.3 kg;
- olive meat - a tablespoon;
- sour cream - two tablespoons;
- garlic - seven cloves;
- thyme and rosemary - a teaspoon;
- coriander, salt, a mixture of peppers.
Stages of preparation:
- Scrape a piece of horse meat pulp with a knife, wipe with a napkin, sprinkle pepper and salt on all sides and rub spices.
- Combine sour cream, vegetable oil, grated garlic, rosemary, thyme and coriander.
- Grease the meat with the resulting marinade, put in a bowl, tighten with cling film and put in the refrigerator for two hours.
- Prepare two pieces of foil, lay them on the table in two layers, wrap the meat.
- Bake horsemeat in the oven on a baking sheet for about 2.5 hours at 180 ° C.
- Remove the meat from the oven, unfold the foil and grease a piece of the allocated juice.
Horse meat boiled pork is ready. Let it cool, cut into slices, lay on a plate and serve.
Horsemeat festive
This dish of national Tatar cuisine is cooked in a pot in the oven.
Ingredients:
- horse meat fillet - 1 kg;
- potatoes - 1 kg;
- onion - 2 medium-sized onions;
- vegetable oil;
- salt and pepper;
- Bay leaf.
Stages of preparation:
- Cut horse meat with long thick ribbons (about 5 cm wide), peeled potatoes - rather thin slices.
- Fry the meat in a frying pan in vegetable oil until light brown, but do not fry.
- Place pieces of horsemeat in a ceramic heat-resistant pot, on top of a plate of potato. Pour boiled warm water so that it covers the potatoes. Throw the lavrushka, salt and pepper. Other spices can be added to taste.
- Do not cover the pot with a lid and send it to a cold oven. Light the strongest fire, wait for the contents of the pot to boil and simmer at 200 ° C for another hour.
- Cut the onions in half rings and fry until golden brown in vegetable oil in a pan where the meat was fried.
- Remove the pot from the stove, pour the broth from it into the pan. This broth can be served with meat in bowls, seasoned with black pepper and green onions.
Serving dishes:
- Gently lay the potatoes in a large dish (lyagan), trying not to break it.
- Get the meat with a fork and cut into pieces that are conveniently sent to the mouth.
- Put the pieces on top of the potatoes, add a little salt.
- Onion in a circle lay out the onion.
From a plate, take a piece of meat with a slice of potatoes and onions, send it into your mouth and drink it with broth from a bowl.