- 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 (all-purpose flour)
- 2 carrots
- 2 stalks celery
- 2 onions
- 80 g (3 oz) marjoram
- freshly ground black pepper
- Poke holes in the meat with a sharp knife and insert the lardo strips.
- 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.
- Add the red wine and allow to marinate for 12 hours in a cool place.
- 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.
- Remove the meat from the saucepan and slice.
- Strain the cooking liquid and return to the saucepan.
- Add a few slivers of butter, a little flour, and cook, stirring for 3 minutes.
- Place the meat in a serving dish and pour the cooking liquid over it.
- Serve with rather soft polenta.
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