Horse meat in the oven: cooking recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Horse meat is considered the meat of nomadic peoples. It is bright red and denser than beef. It is smoked, dried, stewed, boiled, baked in the oven, sausages are made and so on. Garlic, onion, pepper, vinegar and other seasonings are used in the preparation of horse meat dishes. Served with side dishes of vegetables and cereals, cold sliced, with herbs and sauces. Many dishes of national Tatar cuisine include horse meat. Mare's milk can often be found in original recipes.

And now some recipes for horsemeat in the oven.

Roast

Ingredients:

• horse meat - 0.5 kg;
• onion - 1 head;
• potatoes - 0.6 kg;
• garlic - 2 prongs;
• tomatoes - 2 pieces;
• carrot - 1 piece;
• parsley;
• vegetable oil;
• s alt.

Cooking steps:

1. Grate the carrots, cut the tomatoes into large cubes, cut the onion into medium pieces, finely chop the garlic.
2. In vegetable oil for twosauté the onions, garlic and carrots in a pot for a few minutes. Then lay out the tomatoes, reduce the heat and simmer for a quarter of an hour.
3. Cut the horsemeat into medium-sized pieces, send to the pot and simmer for a quarter of an hour over low heat, then add the chopped parsley and mix.
4. Peel potatoes, cut into cubes or cubes of medium size, put in a pot with meat and vegetables.
5. Put in the oven for about an hour and a half.

Horse meat baked with chicken

Ingredients:

• horse meat fillet - 600 grams;
• tomato sauce - tablespoon;
• chicken fillet - 300 grams;
• ghee - two tablespoons;
• pine nuts - two tablespoons;
• pepper;
• s alt.

Cooking steps:

1. Cut horse meat into portions, beat off, sprinkle with pepper and s alt, brush with tomato and put in the refrigerator for half an hour.
2. Take the meat out of the refrigerator, make a cut in the form of a pocket in each piece.
3. Chicken breast lightly beaten off, cut into small pieces, pepper, s alt, roll in ground pine nuts.
4. Into the cuts made in the pieces of horsemeat, put chicken meat.
5. Grease a baking sheet or frying pan with melted butter and put the meat on them. Bake horsemeat in the oven for about an hour at t 180°C.

Up your sleeve

Ingredients:

• horse meat pulp - 1 kg;
• s alt;
• garlic;
• spices.

Cooking steps:

1. Hotoven up to 200 °C.
2. Sliced garlic.
3. In a piece of horsemeat, make punctures and put garlic into the resulting pockets.
4. Sprinkle the piece with s alt, pepper and other spices to taste (you can take ready-made mixtures).
5. Place the meat in the roasting sleeve, tie the edges, pierce in several places and send to the oven.
6. Horse meat is baked in the oven for about two hours.

Remove the finished dish from the stove, cut the sleeve and transfer to a dish or plate.

Buzhenina

Ingredients:

• horse meat (pulp) - 1.3 kg;
• olive meat - tablespoon;
• sour cream - two tablespoons;
• garlic - seven cloves;
• thyme and rosemary - teaspoon each;
• coriander, s alt, pepper mix.

Cooking steps:

1. Scrape a piece of horsemeat flesh with a knife, wipe with a napkin, sprinkle with pepper and s alt on all sides and rub in spices.
2. Mix sour cream, vegetable oil, grated garlic, rosemary, thyme and coriander.
3. Grease the meat with the resulting marinade, put in a bowl, tighten with cling film and put in the refrigerator for two hours.
4. Prepare two pieces of foil, arrange them on the table in two layers, wrap the meat.
5. Bake horsemeat in the oven on a baking sheet for about 2.5 hours at t 180 °C.
6. Take the meat out of the oven, unfold the foil and grease the piece with the released juice.

Horse meat boiled ham is ready. Let it cool, cut into pieces, place on a plate and serve ontable.

Horse meat holiday

This dish of national Tatar cuisine is cooked in a pot in the oven.

Ingredients:

• horse meat fillet - 1 kg;
• potatoes - 1 kg;
• onion - 2 medium onions;
• vegetable oil;
• s alt and pepper;
• bay leaf.

Cooking steps:

1. Cut horse meat into long thick ribbons (about 5 cm wide), peeled potatoes into rather thin slices.
2. In vegetable oil in a frying pan, quickly fry the meat until light brown, but do not fry.
3. In a ceramic heat-resistant pot put the pieces of horsemeat, on top of the potato plate. Pour boiled warm water to cover the potatoes. Throw lavrushka, s alt and pepper. Other spices can be added to taste.
4. Do not cover the pot with a lid and send it to a cold oven. Light the strongest fire, wait for the contents of the pot to boil and simmer at 200 ° C for another hour.
5. Cut the onion into half rings and fry until golden brown in vegetable oil in a pan where the meat was fried.
6. Get the pot out of the oven, pour the broth out of it into the pan. This broth can be served with meat in bowls, flavored with black pepper and green onions.

Serving food:

1. In a large dish (lyagan), carefully put the potatoes, trying not to break them.
2. Take out the meat with a fork and cut into pieces that are convenientput in the mouth.
3. Spread the pieces on top of the potatoes, add a little s alt.
4. Spread the onion on a plate in a circle.

Take a piece of meat from a plate with a slice of potatoes and onions, send it to your mouth and drink broth from a bowl.