Braised Horsemeat

Description

 * 4 servings

Ingredients

 * 800 g (1 lb 10 oz) horsemeat
 * 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 [all purpose flour]
 * 2 carrots
 * 2 stalks celery
 * 2 onions
 * 80 g (3 oz) marjoram
 * thyme
 * salt
 * freshly ground black pepper

Directions

 * 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 [1 1/2 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. Strain the cooking liquid and return to the saucepan.
 * 6) Add a few slivers of butter, a little flour, and cook, stirring for 3 minutes.
 * 7) Place the meat in a serving dish and pour the cooking liquid over it.
 * 8) Serve with rather soft polenta.