Stewed horse loin

Horse meat is meat with a high protein content. Calories from fats. Dense and tough, therefore must be cooked for a long time. With the right approach, horsemeat is soft and juicy.

Ingredients

• 1.2 kilograms of horse meat loin;
• 3 large onions;
• 10 grams of lard;
• 1.2 teaspoons of sweet ground pepper;
• 6 bay leaves;
• 10 allspice peas;
• 1 tablespoon chicken stock
• 50 grams of flour;
• 50 milliliters of vegetable oil;
• 1.5 liters of water;
• 5 grams of fresh parsley;
• salt and ground pepper to taste.

Directions

1. Rinse the loin, pat dry with disposable towels. Spread out on a large board, pour with a tablespoon with oil. Cover with cling film and beat on both sides.
2. Wrap the beaten steaks in foil and leave to rest for 30 minutes. After half an hour, season with salt and pepper on each side, roll in flour, shake off excess.
3. Heat bacon in a skillet, fry each piece on both sides until golden brown. Transfer to a roasting pan or saucepan with thick sides and bottom.
4. Chop the onion, add to the meat. Pour in water, add a tablespoon of broth, add allspice and bay leaves. Bring to a boil, reduce heat and cook, covered, for 3 hours. After 2 hours, stir the sauce several times to prevent the onion from sticking to the bottom.
5. Serve with any preferred side dish, garnish with fresh herbs.