Braised Horsemeat

Description

• 4 servings

Ingredients

• 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
• 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 (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.
5. Remove the meat from the saucepan and slice.
6. Strain the cooking liquid and return to the saucepan.
7. Add a few slivers of butter, a little flour, and cook, stirring for 3 minutes.
8. Place the meat in a serving dish and pour the cooking liquid over it.
9. Serve with rather soft polenta.