Horse meat roast

Meat 1118 Last Update: Aug 06, 2021 Created: Aug 06, 2021 0 0 0

Serves: 4 People
Prepare Time: 20 min
Cooking Time: 3 hours
Calories: -
Difficulty: Easy

I was taught to cook roast horse meat in Tatarstan, where horse meat is a fairly popular meat. In my city, it is very difficult to find horse meat, but when I succeed, I don’t regret money and I cook just such a delicacy. The dish is very tasty, it is difficult to compare horse meat with any other meat. This should be tried.

Ingredients

Horse meat - 750 Grams Potatoes - 2 Pieces Carrots - 1 Pieces Champignons - 250 Grams Tomatoes - 2 Pieces Parsley (bunch) - 1 Piece Dill (bunch) - 1 Pieces Celery - 3 Pieces (petiole) Garlic - 6 Cloves Onions - 1 Piece White wine - 250 Milliliters Butter - 50 Gram Bay leaf - 1 Piece Salt, pepper - - To taste

Directions

We put a large and deep cast-iron saucepan on the fire, melt the butter in it. Finely chop the garlic and put in a saucepan. Fry for 2 minutes until the characteristic garlic aroma appears. Add celery and finely chopped herbs. Immediately after this add coarsely chopped tomatoes. Stir the contents of the pan and cook for 30 minutes over medium heat, stirring occasionally. During this time, the contents of the pan should turn into a puree mass. After the stipulated 30 minutes, the resulting vegetable puree can be added with bay leaf and peppercorns. Cut the horse meat into large cubes and put in the vegetable puree. Add mushrooms and carrots, cut into small pieces. Chopped onion is also there. There - diced potatoes, salt and white wine. We cover the pan with a lid and put in the oven, preheated to 200 degrees. We bake for an hour and a half under the lid. After an hour and a half, the roast will be ready and ready to be served. However, it will be even better if you turn off the oven and leave the roast in the warm oven for another 30-60 minutes, and then serve. Bon Appetit!

Horse meat roast

Serves: 4 People
Prepare Time: 20 min
Cooking Time: 3 hours
Calories: -
Difficulty: Easy

Ingredients

Horse meat - 750 Grams Potatoes - 2 Pieces Carrots - 1 Pieces Champignons - 250 Grams Tomatoes - 2 Pieces Parsley (bunch) - 1 Piece Dill (bunch) - 1 Pieces Celery - 3 Pieces (petiole) Garlic - 6 Cloves Onions - 1 Piece White wine - 250 Milliliters Butter - 50 Gram Bay leaf - 1 Piece Salt, pepper - - To taste

Directions

We put a large and deep cast-iron saucepan on the fire, melt the butter in it. Finely chop the garlic and put in a saucepan. Fry for 2 minutes until the characteristic garlic aroma appears. Add celery and finely chopped herbs. Immediately after this add coarsely chopped tomatoes. Stir the contents of the pan and cook for 30 minutes over medium heat, stirring occasionally. During this time, the contents of the pan should turn into a puree mass. After the stipulated 30 minutes, the resulting vegetable puree can be added with bay leaf and peppercorns. Cut the horse meat into large cubes and put in the vegetable puree. Add mushrooms and carrots, cut into small pieces. Chopped onion is also there. There - diced potatoes, salt and white wine. We cover the pan with a lid and put in the oven, preheated to 200 degrees. We bake for an hour and a half under the lid. After an hour and a half, the roast will be ready and ready to be served. However, it will be even better if you turn off the oven and leave the roast in the warm oven for another 30-60 minutes, and then serve. Bon Appetit!

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Horse meat roast

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