Honestly, horse meat is not the most common meat in our area. You can buy it only in halal stores. Or get a gift from friends from somewhere near Kazan. We know Konin except in the form of a Mahan or some other not the cheapest sausage. However, one must be prepared for any twists of fate. Suddenly, horsemeat will somehow come to you. Benefit or harm will enter the house with her - this is the first question that people who are not used to such meat ask. And already in the second place they are puzzled by how to cook it.

What is the use of horse meat?

First of all, it is nutritious. And if you take into account that the meat is completely digested in just three hours (as opposed to the day that the beef needs), you can safely advise it even for baby food - horsemeat will not harm the baby. Benefit or harm? In this dispute, benefit is more likely to prevail. Moreover, with high nutritional value, meat is completely non-greasy, which is why it is recommended in the fight against excess weight.

Another advantage of horsemeat is that it does not cause allergies in anyone: neither in babies under one year old, nor in older people, nor in allergy sufferers with experience. And it can help greatly, because it reduces bad cholesterol in the body and stimulates blood flow. Horse meat is especially recommended for patients with anemia due to the large amount of hemoglobin and iron in it. Horse meat is prescribed for those recovering after chemotherapy: it reduces the effects of radiation.

How can horse meat hurt?

The main disadvantage that horsemeat suffers, the benefits or harms of which are discussed, is that it is extremely poorly stored. Exactly what meat is valued by nutritionists for - a low carbohydrate content - stimulates the avalanche-like multiplication of microorganisms, therefore it quickly deteriorates.

Horse meat should not be carried away by those who have excess bile in the body, since meat has a choleretic effect.

The disadvantage is its original taste - but this is a matter of habit or seasoning. But the difficulties of cooking concern everyone. Horse meat is very tough, so before cooking it has to be pickled for a long time, after which it is boiled for a long time. Otherwise, horse meat does not have any harmful effect. So in the task “horse meat: benefit or harm” the advantage will obviously be on the side of the first. And if you come across it - fight with stiffness and feed your family with unusual dishes.

Horsemeat in Lensky

As already mentioned, all recipes from horsemeat require preliminary soaking or pickling. The uniqueness of this dish is that it does not require long additional manipulations: due to the "packaging" in the dough, the dish turns soft rather quickly. Horse meat is cleaned of tendons (if they are in a piece), cut into very small bars (no longer than 4 centimeters), crumbled in salt, pepper and finely chopped onion. Each piece is sprayed with citric acid or weak vinegar, the contents of the bowl are mixed to evenly distribute the marinade and left for half an hour. The batter is prepared in the most usual way, from flour and eggs. Pieces are dipped into it and deep-fried. Of course, a wok is best suited for this purpose, but an ordinary deep frying pan will do, as long as the oil completely covers the meat.

  with horse meat

Horsemeat recipes do not differ in such a huge variety as the more familiar types of meat. Yet most often, horsemeat is put in sausages. However, the first dish from it can be prepared just amazingly tasty. Since horse meat is cooked for a long time, it must be finely chopped before laying in water. In warm water, peas are pre-soaked; it is taken half as much as meat. Swollen beans are poured into the pan at the same time with horsemeat, because they also boil for a long time. The pan on fire will stay for about two and a half hours. When you are sure that the horsemeat is ready, throw potatoes, onions and carrots into cubes in the soup. Do not fry for this recipe. After boiling, the soup is salted and seasoned with pepper and parsley. Already spilled on plates, it is flavored with a small piece of oil.

Horse meat cutlets

So that they do not turn out tough, there is a certain trick. The meat is cut into small cubes (smaller than required for a meat grinder) and an hour lies in a bowl under running cold water. After a new portion is poured and left overnight - soak. Since horse meat is almost lean meat, one third of a kilo of bacon is added to its kilogram of minced meat (regular fat is also quite suitable). Grilled horse meat, bacon, bread and garlic soaked in milk (whole head, sliced \u200b\u200binto slices). The onion is not passed through the meat grinder, it is crushed very finely and added later - so horse meat cutlets are more juicy. In addition to traditional salt with pepper, a teaspoon of zira is poured into the minced meat. A breadcrumbs are mixed with sesame seeds. The rest of the actions are standard: stick patties, brew them and fry. Believe me, all your efforts are not in vain: the family will require supplements and repetitions more than once.

Recipe List

Some housewives ask themselves: “How much to cook horse meat and how to cook it?” In fact, horse meat is rarely cooked and many do not know the time of cooking meat. Horse meat is cooked for about two to three hours.
  How to cook horse meat? If you want to surprise guests with something unusual and extravagant, horse meat dishes will be remembered by each guest for a long time. Such a treat has not only an unrivaled taste, but is also very beneficial for the body. We suggest you try recipes for the following dishes: kazy, beshbarmak, kebab, stew, meatballs and tell you how to cook it all.

Ingredients:

• Horse meat - 1 kg.;
• Horse fat - 500 gr.;
• Intestines - ½ m.;
• Spices, salt and pepper;
• Garlic - 2 cloves.

Cooking:

1. Cut horse meat into strips (width: 2-3 cm; length: 8-10 cm). Grate with spices and salt. Put in a cold place for 24-48 hours.
2. The intestines should be turned out, washed, grated with salt and left for 5-10 minutes. It is necessary to carefully scrape off the film and leave the fat. Rinse at least 4 times in both cold and hot water. After that, scrape off the presence of a mucous substance. Turn out again and cut into pieces of 0.5 m.
3. One side of the cleaned intestine should be tied with a thread, and on the other - lay proportionally (2: 1) horse meat and lard. Tie the filled intestine so that it turns into a horse meat sausage.

We will also tell you about the methods of preparing such a dish as dried and very tasty horsemeat. In hot summer, you can hang kazy (dried horsemeat) in the sun and wind for 7 days, in the frosty winter we recommend putting kazy (dried horsemeat) in the snow and wilt for the same time. The final result of drying the kazy will be ready in 2-3 months because exactly how much more useful kazy should be kept in a cool room. Dried kazy - a delicious dish!

How to cook horsemeat? You need to put kazy in the boiler, pour water and cook over low heat. After boiling, be sure to remove the foam and pierce the meat in two or three places. Continue cooking for another 2 hours.

Smoking. Smoke with thick and aromatic smoke at a temperature of - 50º / 60º, cooking time - 18 hours. Then horsemeat must be cooled for 2-3 hours at a temperature of 13º.

Ingredients for the broth:

• Horse meat with bone - 1, 5 kg .;
• Bay leaves;
• Carrots - 1 pc.;
• Allspice - a few peas;
• Salt.

Dough Ingredients

• Eggs - 2 pcs.;
• Water - 200 ml .;
• Salt and pepper;
• Flour - 600 gr.;
• Onion - 3 pcs.;
• Greens to taste.

Cooking:

1. Rinse the horse meat well and put it in a pot or container in a slow cooker, pour water. After that put on fire and bring to a boil.
2. When the water boils, make the fire smaller and collect the formed foam.
3. Boil horsemeat in a pot or container in a slow cooker for 3-3.5 hours in slightly boiling water.
4. 2 hours after cooking, dip the following ingredients into the broth: carrots, bay leaves, pepper and salt.
5. Make the dough, stir 400 gr. flour with eggs, salt and water.
   
6. Wrap the prepared dough in cling film and leave for 25 minutes.
7. Cook the dough on a well-floured table.
8. Separate a small piece the size of an apple from the dough. Carefully wrap the remaining dough with a film to prevent chapping.
9. Thinly and effortlessly roll out the separated piece. Cut it into strips, and them, in turn, into rhombuses.
   
10. Diamonds should be placed on parchment paper for 40 minutes, in order to dry.
11. Using a slotted spoon, remove the meat from the broth and put it on a plate. You should also remove all spices from there, filtering it through cheesecloth, folded in several layers.
12. It is important to cool the broth, it is necessary to remove stiffened fat.
13. Detach chilled meat from bones present and manually tear into pieces.
14. Cut the onion into half rings, half-fry until half soft.
15. Pour a couple of broth halves in the cooked pan or container in a slow cooker, add the second half of the onion and sprinkle with pepper well. Bring to a boil and cook for another 2 minutes.
    
16. Get onions and pour 4 more scoops of broth, add water, salt.
17. Boil rhombuses in boiling water that have been dried for 7 minutes. They can be prepared both in a pot and in a slow cooker.
    
18. Use a slotted spoon to get noodles, put in a colander to get rid of excess fluid. Put the noodles in a separate bowl and mix thoroughly with onions.
19. You can serve the table as follows: in the middle of the plate put the meat, sprinkle it with boiled onions, distribute rhombuses from the dough along the edges of the dishes. Pour the broth into small bowls and serve to the finished beshbarmak.

Enjoy your meal.

Ingredients:

• Horse meat - 2 kg.;
• Salt, pepper, bay leaves.

Cooking:

1. First you need to sterilize the banks.
2. Rinse the lids thoroughly with boiled water.
3. Rinse the stewed horsemeat, remove the bones, cut into small pieces.
4. Season the horse meat with salt and pepper and refrigerate for half an hour.
5. 10 peas and 2 bay leaves should be put in each jar. Fill jars evenly with chilled meat, tighten jars, but not completely.
6. In a pot or container in a slow cooker, lay a towel at the bottom, put cans there, pour water. Place the container on a large fire. After boiling, reduce the heat to a minimum. So simmer for 9 hours.
7. Add water as needed.
8. That's all! Horse meat stew (horse meat stew) is ready! The calorie content of the dish is low, and excellent taste and properties are guaranteed! Enjoy your meal!

Horse meat skewers

Ingredients:

• Horse meat - 700 gr.;
• Salt, mustard, pepper;
• Sour-milk drink - 500 ml.

Cooking:

1. Rinse the skewers pulp thoroughly and cut into small pieces.
2. Put prepared pieces in an enameled pan. Pour with any fermented milk product, add salt, seasonings. Close the lid so that the barbecue is marinated, put in the refrigerator for about 7 hours.
3. Pieces of horse meat strung on a skewer, it is better to grill kebab on coals, periodically pouring marinade.
4. Well, that’s it! Kebab is ready!

Cutlets - this is one of the most affordable forms of cooking horse meat, in which people can try unusual meat. They can be cooked as a pair, and in a slow cooker.

Ingredients:

• Horse meat - 1 kg.;
• Shpig - 1 kg .;
• Zira - 1 tsp;
• Garlic - 2 pcs.;
• Onion - 3 pcs.;
• Salt, pepper and seasoning;
• Bread with sesame seeds.

Cooking:

1. Finely chop the horse meat and rinse in several waters.
2. Then leave it overnight in water.
3. In the morning, twist everything through a meat grinder with garlic and shpig.
4. Add cumin, onion, chopped and soaked bread, pepper, seasonings and salt to taste.
5. Mix well.
6. Fashion cutlets and roll them in breading with sesame seeds.
7. Fry in a pan with butter until golden brown!
8. Cutlets are ready!

Tasty and juicy meat - no man will refuse such a thing. It’s preparing pretty quickly, though it’s pickled for more than one hour, but this is nonsense, isn’t it? The dish is worth the wait.

Servings Per Container: 2-4

A simple recipe for fried horse meat in a pan of home cooking step by step with a photo. Easy to cook at home in 19 hours. Contains only 249 kilocalories.

• Preparation time: 17 minutes
• Time for preparing: 19 h
• Calorie Count: 249 kilocalories
• Servings Per Container: 9 servings
• Occasion: For lunch

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Hot meals

Twelve Serving Ingredients

• Horse meat - 700-800 grams
• Soy Sauce - 50 Milliliters
• Olive Oil - 150 Milliliters
• Ground pepper mixture - 0.5 Teaspoons
• Thyme - 1-2 Pieces (twigs)
• Rosemary - 1-2 Pieces
• Garlic - 2-3 Cloves
• Salt - 2/2, Teaspoons
• Dijon mustard - 1 Tbsp. a spoon

Step cooking

1. If you just fry horse meat, the meat will be harsh, but it’s better to stew it. But if you properly marinate the meat and then fry it, the dish will turn out to be very tasty. And the longer you pickle horse meat, the more tender it will turn out. I will tell you how to cook horsemeat fried in a pan.
2. For frying, it is better to take meat of the tender lumbar or tenderloin. First, clean the meat from the films, then cut into pieces across the fibers with a thickness of about 1.5-2 cm.
3. And now let's prepare the marinade: mix soy sauce, olive oil, mustard, pepper and chopped garlic.
4. We spread the meat in the marinade, add the herbs and put in the refrigerator for the night, and more can be done for a day.
5. We take out the meat, remove excess marinade, garlic and herbs. Salt meat from all sides.
6. We heat the pan, put pieces of meat on it. We don’t need oil, the meat was pickled in oil, and it will be enough. Fry each piece for about 4 minutes on each side.
7. Serve to the table with any side dish and delicious sauce.

To admit to you, dear ones, I myself have never eaten horse meat. For reasons of principle
But, if asked, I spread ...

Horse meat stew

Cut horse meat into large pieces. Something like this, cut a pound into 10-12 pieces. Grate each piece with a mixture of salt, red hot pepper and mustard. Put in the refrigerator for 1-2 hours.
Heat fat or oil in a cauldron, fry pieces of horse meat on all sides. Pour a small amount of broth, bring to a boil, reduce the power of the stove to a minimum and simmer for an hour and a half.
At the end, remove the meat. If everything is already at the table, then serve hot meat on a dish with an open salt shaker to add pieces.
From the remnants of the broth you can make a wonderful and simple sauce. Boil onions and carrots in circles in a broth, and pass through the processor. If you pour boiled potatoes with this sauce - a wonderful thing, they say
When the stewed horsemeat is cooked as a second dish, then return the meat to the cauldron, add the whole boiled potatoes, pour the sauce, and simmer for 15 minutes over low heat. Also good, I tell you a secret, very good

Boiled horse meat

The meat of the dorsal, lumbar, shoulder-scapular, and hip parts of the carcass is stripped, the excess fat is cut, and 1.5-2.0 kg are cut into pieces. Prepared pieces are poured with cold water at the rate of 1-1.5 liters per 1 kg. meat. The meat in the dishes should be completely covered with water. On high heat, bring to a boil, remove the foam and boil over low heat until cooked for 2-2.5 hours. 30 minutes before the end of cooking, put carrots, onions, white roots - 15 g per 1 kg of meat. Salt to taste.

Kazakh meat

This dish is prepared from lamb, horse meat and beef. Prepared and washed pieces of meat are dipped in a cauldron or pot with cold water, brought to a boil, reduce heat, remove the foam and, while boiling slightly, continue to cook until cooked. 30 to 40 minutes before the end of cooking, salt to taste, bay leaf, onion, black pepper and peas are added to the broth. While the meat is being cooked, the dough is kneaded, allowed to stand for 30-40 minutes, then rolled out with a rolling pin into a 1-1.5 mm thick layer and cut into 8 cm squares. Half an hour before the meat is cooked, peeled potatoes can be lowered into the broth, cooked until readiness and shift with meat to a sealed container. Put onion, salt, pepper, spicy greens, chopped into rings, into a separate saucepan, fill with fat removed from the hot broth, close tightly with a lid and simmer. Dough cut into squares is dipped and boiled until cooked, then put it on a flat dish, put pieces of meat on top (modern housewives prefer to cut it into slices), and onion - rings stewed in fat. At the edges of the dish you can put boiled potatoes. For sorpa: 750 g of mutton, 1270 g of horse meat, 1200 g of beef, 1 onion, green onion, salt, spices - to taste. For the test: 375 g of wheat flour, 0.3 cups of meat broth or water, 2 eggs, 1 teaspoon of salt. For gravy: 1 bowl of broth, 1 - 2 onions.

Horse meat in Tatar

Beef or young horsemeat is cut into cubes wide and fried in a pan, put in a pan, salt and pepper, put the fried crumbled onions and tomato paste. Pour the broth and boil for 30 minutes. Diced potatoes are fried until half-cooked, put in a pan with meat, finely chopped and sauté pickled cucumbers are added and stewed until cooked. Serve sprinkled with chopped garlic and herbs.

Horse meat with garlic

The meat is washed, cut into thin cubes, fried in butter. Then boiled noodles and crushed garlic are added. Salt, pepper and bring to readiness. (the noodles should be fried and the meat cooked)

Azu in Tatar

Beef or young horsemeat is cut into small sticks 2 cm wide and 4 cm long. Fried in a very hot pan, put in a pan, salt and pepper, put the fried chopped onions and tomato puree or tomatoes. Pour the broth and boil for 25-30 minutes. Potatoes, cut into large slices or cubes, are fried until half cooked, put in a pan with meat, finely chopped and sauté pickled cucumbers are added and stewed until cooked. Serve sprinkled with chopped garlic and herbs.

Horsemeat in batter Lena

Horsemeat is cleaned from rough tendons, excess fat and rims, and the surface film is left. The meat is cut into 3-4 cm sticks, sprinkled with pepper, salt, finely chopped onions, sprinkled with citric acid or vinegar and left for 25-30 minutes.
Prepare batter (batter), in which portioned pieces are dipped, fry in a large amount of fat (deep fat). When serving, lay the meat in the form of a pyramid on a dish. For batter: flour and milk - 2 tbsp each. l., egg - 1 pc., salt.

Kullam

Take fatty horse meat, beef or mutton, rinse, separate from the bones, cut into pieces weighing 300-400 g, put in salt boiling water and cook. Remove the meat from the broth, cool and cut into thin pieces weighing 50 g across the fibers. From wheat flour, make large salma (larger than usual), boil in salt water and put on a sieve. Add butter to salma and mix with chopped meat. In one part of the rich meat broth, put onion sliced \u200b\u200bin rings, carrots in slices, pepper, bay leaf and cook for 15-20 minutes. Pour the meat mixed with salma with this sauce, close the dish with a lid and put in a stew for 10-15 minutes.

Dishes from horse meat do not cause delight in everyone, but if you prejudice the biases, you must admit that they, when cooked properly, turn out to be very tasty. Many people who accidentally tasted them become horsemeat fans for a long time, not to mention the fact that among many peoples it always takes an honorable place on the table. Especially soft and juicy horse meat is obtained in the oven.

Cooking features

Given that for many horsemeat is an exotic product, it makes sense to dwell on the features of preparing dishes from it.

• The most important thing is to choose quality horse meat. Outwardly, it resembles beef, but much redder. If the horsemeat is fresh, then it is slightly shiny, but if you bring a paper towel to the cut, there will be no wet residue on it. There is very little fat in such meat, and it literally melts in the hands. When buying, you need to pay attention to the color of fat. If it is white, then in front of you is the meat of a young horse. Such meat is more tender and cooks a little faster. Old horse meat has a yellowish fat.
• Horse meat is dense and almost completely devoid of fat. Therefore, when cooking, there is a risk of overdrying it, especially since you need to cook horse meat for a long time - 2-3 hours. For this reason, horse meat is baked using fatty sauces, a large number of vegetables. Before this, it must be marinated in a sauce of sour cream or mayonnaise. Some of them soak the meat in mineral water, making it softer. Marinate horse meat requires at least two hours, it is better to leave it in the marinade for the night.
• If the meat is beaten off with a culinary hammer before cooking, it will be less rigid.

The technology for cooking horse meat in the oven largely depends on the specific recipe, however, the general rules listed above are unchanged.

Horse meat boiled pork

• horse meat (pulp) - 1 kg;
• garlic - 1 head;
• thyme - 10 g;
• rosemary - 10 g;
• sour cream - 50 ml;
• salt - 20 g;
• sugar - 2-3 g;
• vegetable oil - 50 ml;
• mineral water - 1.5 liters.

Cooking method:

• Wash the meat and put in mineral water. Put in the refrigerator for 6-8 hours, then remove and dry with a napkin.
• Peel the garlic and pass all the cloves through the press.
• Mix sour cream with garlic, pour salt, sugar, fragrant herbs into it. Rub this mixture thoroughly into a piece of meat.
• Put the meat in the refrigerator for an hour, then rub the remaining mixture of garlic, herbs and sour cream into it. Put in the refrigerator for another 1 hour.
• Fold the foil in half so that its shiny side is on top. Lubricate it thickly with oil.
• Put a piece of horse meat on the foil, carefully wrap. Make sure that the meat is well packed in foil and that the juice formed during the baking process does not leak from it.
• Preheat the oven to 200 degrees and place a baking sheet with horsemeat in it. Bake at the indicated temperature for an hour, then reduce the temperature to 180 degrees and continue to bake boiled pork for another hour and a half.
• Turn off the oven, leave horsemeat in it for half an hour.
• Remove the boiled pork from horse meat and let it cool for a while at room temperature, then put it in the refrigerator for several hours.

Before serving, horse meat boiled pork must be rolled up and cut into thin slices. This dish is served cold. It will look good on the festive table.

Oven baked horse meat with potatoes

• horse meat (pulp) - 0.7 kg;
• potatoes - 1 kg;
• green bell pepper - 0.2 kg;
• sweet red pepper - 0.2 kg;
• onions - 100 g;
• garlic - 2 cloves;
• mayonnaise - 0.2 l;
• ketchup - 100 ml;
• vegetable oil - 50 ml;
• cheese of any of the hard varieties - 100 g;
• universal seasoning - 20 g;
• salt to taste.

Cooking method:

• Wash and peel medium-sized potatoes, pat dry with paper towels.
• Mix half the seasoning with salt. Grate potatoes with this mixture.
• In each potato, make cuts at a distance of 1 cm from each other so that the potato begins to slightly resemble an accordion.
• Wash the horse meat pulp, dry it with a kitchen towel and cut into thin slices using a large sharp knife. Beat each slice on both sides with a culinary hammer.
• Wash the pepper, peel it from the seeds, cut into thin half rings. Stuff the potatoes with pepper by inserting the pepper into the cuts. Cut the remaining pepper into small squares.
• Pass the garlic through a press, put it in mayonnaise. Pour ketchup into mayonnaise, pour the remaining seasoning. Add squares of pepper.
• Peel the onion and cut it into thin half rings. Put them in mayonnaise. Mix well.
• Spread the horse meat slices with this marinade and put them in the refrigerator for 2 hours.
• Lubricate the baking dish with oil. Spread the potatoes around the edges. Place the meat in the center, pour the sauce remaining in the bowl where it was marinated.
• Preheat the oven to 200 degrees and put the form with food there. After an hour, reduce the temperature in the oven to 180 degrees.
• Half an hour after the temperature in the oven was lowered, cut the cheese into thin slices. Put slices on potatoes. Continue baking for another 30 minutes.

Serve horse meat baked according to this recipe, it is necessary with potatoes, which were prepared with it. The finished dish looks festive.

Roast horse meat in the oven

• horse meat (pulp) - 0.5 kg;
• potatoes - 0.5 kg;
• onions - 100 g;
• carrots - 100 g;
• tomatoes - 0.2 kg;
• parsley - 20 g;
• garlic - 2 cloves;
• vegetable oil - 50 ml;
• kefir or mineral water - 1 l;
• seasoning for meat, salt - to taste.

Cooking method:

• Wash a piece of horse meat, dry it with a kitchen towel, cut into small pieces.
• Pour horse meat with kefir or mineral water, put it in the refrigerator for 6-8 hours.
• Rinse the meat, dry again.
• In a deep pan with thick walls or in a cauldron, heat the vegetable oil.
• Peel the onion and cut into small pieces, dip in oil.
• While the onion is fried, peel the carrots and grate it coarsely, add to the onion and fry for 5 minutes.
• Finely chop the garlic and add to the roasting vegetables.
• Wash the tomatoes and cut into cubes, put to the vegetables. Simmer vegetables under a lid over low heat for an hour.
• Put horse meat to vegetables, salt and pepper, stew meat with vegetables for half an hour.
• Arrange the contents of the cauldron in portioned pots. Place the pots in an oven preheated to 180 degrees.
• Peel the potatoes, cut them into medium-sized cubes, put them in pots half an hour after the start of baking. Stir. Continue to bake for another hour.
• Sprinkle thickly with fresh parsley, chopping it with a knife, and serve.

Roast with horse meat is a full-fledged dish. They serve it right in the pots.

Horsemeat stew in the oven

• horse meat (back) - 1 kg;
• stem celery - 100 g;
• carrots - 0.3 kg;
• onions - 100 g;
• garlic - 1 clove;
• cooking oil - 50 g;
• meat broth - 0.5 l;
• flour - 50 g;
• cloves - 4 pcs.;
• bay leaf - 1 pc.;
• coriander seeds - 2-3 g;
• vegetable oil - 50 ml;
• dry red wine - 0.75 l;
• salt, pepper - to taste.

Cooking method:

• Peel the vegetables, cut into small pieces. It is better to cut onions in half rings, carrots - in circles or halves of circles, celery - in pieces half a centimeter wide.
• Wash the meat, dry, cut into cubes. Roll them in flour mixed with salt and pepper.
• Heat vegetable oil with cooking oil and fry horse meat until a thin crust appears.
• Put the vegetables, add the broth, stew for half an hour.
• Put the meat and vegetables in a baking dish. Add bay leaf, cloves, coriander. Pour wine.
• Put in an oven preheated to 200 degrees and simmer for two hours.

Such a dish can be prepared in a slow cooker. To do this, first the ingredients are fried in the “Baking” mode, then they are cooked in the stewing mode.

If you cook horsemeat in the oven in compliance with all the necessary rules, you will end up with a tasty and satisfying dish, while not too high in calories.