In recent years the consumption of horse meat has increased considerably. It is highly valued in Asia and Europe, but Italians are the largest consumers of horse meat among Europeans. Even the world famous Italian sausage "Mortadella" can be found made from horse meat.
Horsemeat is one of the cleanest meats. It is very low in fat and high in protein. Rich in folic acid, creatine, zinc and vitamin B12. It contains even more iron than spinach. Many doctors recommend it to people who need to comply with a special diet, avoid fatty foods, or suffer from anemia. Horse meat can be prepared in various forms - steaks, mince for meatballs, even sausages.
Since horse meat is a little dry, it is recommended that before you cook it, you soak it in marinade, so it becomes even more tender, juicy and tasty.
Marinade kind I – the first marinade for horse contains white wine, honey, salt and 2 tablespoons of beer. Before placing in the marinade, the meat is treated with a hammer to make a thin fillet and salted bilaterally. Leave to set as long as possible.
Washed and dried horse meat is cut and the marinade poured. The longer it stays, the more flavorful it will be, but generally 12 to 24 hours are sufficient.
Then make the meat on a grill, and finally cover with foil for about 10 minutes to infuse completely.
Marinade type III - it is very easy. Marinate the meat with an appropriate amount of soy sauce and is left to soak for a couple of hours.
The next marinade that we will offer you is a challenge even for masters, but in contrast, the result is stunning.
Ingredients: about 1, 500 g chunk of horsemeat, salt, pepper, 1 tomato, 1 bunch of parsley, bay leaf, a few cloves of garlic, 1 carrot, thyme, cloves, oil, several onions, 1, 5 liters red wine and 1 cup dry white wine. Sprinkle the meat with salt and pepper, leave for two hours in the fridge. The marinade is prepared in the following manner - finely chop the garlic, onions, carrots and tomatoes. Add spices and finally the meat, pour the wine. Leave for three days in the refrigerator.
Another very good marinade for horse meat contains mustard . The meat is cut, sprinkling it with pepper and salt and smearing with mustard. Leave to stand for about an hour in the refrigerator.
Horsemeat is made very easy in a bag. Horse steaks are coated with oil and placed in a roasting bag. Add spices like cumin , thyme and black pepper . The envelope gets water added and bake about 60 minutes. This method of preparation needs no marinade .
Jerky of horsemeat
It turns out that horse meat is used in some of the most delicious jerky. The meat should be completely clean - no cartilage, tendons and bones. In a suitable vessel, put a layer of meat, and on top of it a layer of salt and continue so until the meat is finished. Finally, top off with a layer of salt. Leave as is between five days and one week. After the meat is removed from the salt, it is soaked in cold water for about six hours, but the water is changed every hour. The meat is dried and well rubbed with a mixture of white wine and various spices. A period of drying, which lasts several weeks, will then follow.See more