Horse meat dishes are not a delight for everyone, but if we set aside prejudices, it must be admitted that, when cooked correctly, they turn out to be very tasty. Many people who have accidentally tasted them become fans of horse meat for a long time, not to mention the fact that for many nations it always takes pride of place on the table. Horse meat is especially soft and juicy in the oven.

Cooking features

Considering that horse meat is an exotic product for many, it makes sense to dwell on the peculiarities of preparing dishes from it.

• The most important thing is to choose high quality horse meat. Outwardly, it resembles beef, but much redder. If the horse meat is fresh, then it shines slightly, but if you bring a paper napkin to the cut, there will be no wet traces 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 the fat. If it is white, then this 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 firm and almost completely devoid of fat. Therefore, when cooking, there is a risk of overdrying it, especially since it takes a long time to cook horse meat - 2-3 hours. For this reason, horse meat is baked using fatty sauces, a large number of vegetables. Before that, it must be marinated in sour cream or mayonnaise sauce. Some people soak the meat in mineral water before that, which makes it softer. It takes at least two hours to marinate horse meat, it is better to leave it in the marinade overnight.
• If the meat is beaten with a culinary hammer before cooking, it will be less tough.

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

Horse meat 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 l.

Cooking method:

• Wash the meat and place in mineral water. Refrigerate for 6-8 hours, then remove and pat dry with a napkin.
• Peel the garlic and pass all the cloves through a press.
• Mix sour cream with garlic, add salt, sugar, aromatic herbs to 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. Refrigerate for another 1 hour.
• Fold the foil in half so that the shiny side is on top. Grease it thickly with oil.
• Put a piece of horse meat on the foil, wrap it carefully. Make sure that the meat is well wrapped in foil and that the juice formed during the baking process does not flow out of it.
• Preheat the oven to 200 degrees and place a baking sheet with horse meat in it. Bake at the indicated temperature for an hour, then reduce the temperature to 180 degrees and continue baking the boiled pork for another hour and a half.
• Turn off the oven, leave the horse meat in it for half an hour.
• Remove the pork from the horse meat and leave to cool for a while at room temperature, then put it in the refrigerator for several hours.

Recipe for the occasion::

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

Horse meat baked in the oven with potatoes

• horse meat (pulp) - 0.7 kg;
• potatoes - 1 kg;
• green bell peppers - 0.2 kg;
• red bell 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 of the seasoning with salt. Rub this mixture over potatoes.
• 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, pat dry with a kitchen towel and use a large sharp knife to cut into thin slices. Use a hammer to beat each slice on both sides.
• Wash the pepper, peel it from seeds, cut into thin half rings. Stuff the potatoes with pepper by inserting the peppers into the slits. Cut the remaining pepper into small squares.
• Pass the garlic through a press, put it in mayonnaise. Pour the ketchup into the mayonnaise, add the remaining seasoning. Add pepper squares.
• Peel the onion and cut into thin half rings. Put them in mayonnaise. Mix everything well.
• Coat the horse meat slices with this marinade and put them in the refrigerator for 2 hours.
• Grease a baking dish with oil. Arrange the potatoes around the edges. Place the meat in the center, pour the remaining sauce in the bowl where it was marinated.
• Preheat the oven to 200 degrees and put a dish with food there. After an hour, reduce the temperature in the oven to 180 degrees.
• Half an hour after the oven temperature has been reduced, cut the cheese into thin slices. Place the slices on top of the potatoes. Continue baking the dish for another 30 minutes.

Serve the horse meat baked according to this recipe, it is necessary with the potatoes that were cooked 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 liter;
• seasoning for meat, salt to taste.

Cooking method:

• Wash a piece of horse meat, pat dry with a kitchen towel, and cut into small pieces.
• Pour the horse meat with kefir or mineral water, put it in the refrigerator for 6-8 hours.
• Rinse the meat, pat dry again.
• Heat vegetable oil in a deep skillet or cauldron.
• Peel the onion and cut into small pieces, dip in oil.
• While the onions are fried, peel the carrots and grate them coarsely, add to the onions and fry for 5 minutes.
• Chop the garlic finely and add to the grilling vegetables.
• Wash tomatoes and cut into cubes, place with vegetables. Simmer vegetables, covered, over low heat for an hour.
• Put horse meat with vegetables, salt and pepper, stew the meat with vegetables for half an hour.
• Divide the contents of the cauldron into portioned pots. Place the pots in an oven preheated to 180 degrees.
• Peel the potatoes, cut them into medium cubes, and place them in the pots half an hour after starting to bake. Stir. Continue baking for another hour.
• Sprinkle thickly with fresh parsley, chop it with a knife, and serve.

Horse meat roast is a complete dish. It is served directly in pots.

Horse meat stew in the oven

• horse meat (back) - 1 kg;
• stalk celery - 100 g;
• carrots - 0.3 kg;
• onions - 100 g;
• garlic - 1 clove;
• cooking fat - 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 the onion into half rings, carrots - into slices or halves of circles, celery - into pieces half a centimeter wide.
• Wash the meat, dry it, cut into cubes. Dip them in flour mixed with salt and pepper.
• Heat the oil and cooking oil and fry the horse meat until a thin crust appears.
• Put vegetables, add broth, simmer for half an hour.
• Transfer the meat and vegetables to a baking dish. Add bay leaves, cloves, coriander. Fill with wine.
• Put in an oven preheated to 200 degrees and simmer for two hours.

Such a dish can also be prepared in a multicooker. To do this, first the ingredients are fried in the "Baking" mode, then they are cooked in the stewing mode.

If you cook horse meat 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.

Horse meat stew recipes- very rare. Thanks to the chefs, the traditional oriental shurpa soup is becoming more accessible in home cooking. Worth trying!

For many years, stewed meat recipes in Russia have been reduced to a very narrow range of dishes - soups, potatoes and cereals. However, chefs have expanded our understanding of what to cook with this product tenfold. There are recipes for snacks, pastries, salads, including recipes with pork stew , recipes with lamb stew, beef, venison, as well as with pates, ham, stewed beef tongues.

But the recipes with horse meat stew are intriguing because they have been cooked with this meat since ancient times in Central Asia and, in general, in the East. With the exception of pilaf and pastries, these dishes rarely appear on the tables of Russians. It is extremely difficult to buy horse meat for shurpa and other dishes even today, but, here, canned meat with it is on sale. And very high quality!

For the preparation of the aforementioned oriental soup, the chefs suggested using real army stew of the Army Special Reserve as an ingredient. Why exactly her? It's simple: in accordance with GOST, such a stew is traditionally distinguished by exceptional naturalness (including in terms of spices), a minimum of fat and, most importantly, lumpy meat. It is meat in large pieces that is required for shurpa, and, in general, speaks of the manufacturer's conscientiousness.

The recipe for shurpa with stewed horse meat itself is simple and quick. It is within the power of even those who have little experience with the culinary business. And for housewives, such a dish will be the simplest.

A simple recipe with horse meat stew - shurpa in oriental style

Components:

Horse meat stew Voiskovoy Spetsrezerv - one can 525 gr.

Carrots - 40 gr.

Potatoes - 80 gr.

Garlic - 10 gr.

White onions - 40 gr.

Tomato - 60 gr.

Cilantro, dill, parsley - 5 gr.

Bulgarian pepper - 50 gr.

Salt, pepper - 2 g each.

Cooking technology:

Transfer the contents of a can of horse meat stewed Military Special Reserve to a saucepan, add water and cook for about seven minutes.

During this time, wash the vegetables well, peel them and chop them very coarsely. Small potatoes, for example, do not have to be cut at all.

Put the potatoes, carrots and onions in the broth and cook until they soften, then immerse the tomatoes and bell peppers in a saucepan. Now simmer over low heat until cooked through, avoiding a strong boil.

When the soup is almost ready, add coarsely chopped garlic with herbs and black peppercorns and (optional) one bay leaf into the cooking container.

The soup is served in a deep bowl or in an Asian soup cup and garnished with fresh herbs.

Separately, you can serve a cake baked in a tandoor.

Big piece put horse meat weighing 1-1.5 kilograms in a saucepan with cold water and cook. Old or low-grade horse meat will cook an hour longer. Boil young horse meat 9-10 months (foal) for half an hour less.

Horse meat cubes cook for 1 hour.

How easy it is to cook horse meat

1. Wash horse meat, remove large pieces of fat and veins.
2. Put the horse meat in a saucepan, cover with cold water, put on medium heat.
3. After boiling, remove the resulting foam - monitor the foam for the first 10 minutes of cooking.
4. Cover the pan with a lid, cook horse meat for 1.5 hours, then add salt and continue cooking for another half hour.
5. Check the horse meat for softness with a knife or fork. If it is soft, the horse meat is cooked.

How to put out horse meat

Products
Horse meat - half a kilo
Onions - 1 head
Carrots - 1 piece
Potatoes - 5 pieces
Mustard, salt, spices - to taste

Cooking horse meat stew
1. Cut the horse meat into small pieces, salt and pepper, add spices, mix and leave in the refrigerator for 1 hour.
2. Put the meat, leave the marinade.
3. Fry the meat over high heat (in butter) for 15 minutes.
4. Stew the potatoes with onions and carrots, add to the meat, add the marinade and simmer for another 1 hour.

How to cook horse meat in mineral water

Products
Carbonated mineral water - 0.5 liters
Horse meat - half a kilo
Onions - 1 large head
Carrots - 1 large
Salt and pepper to taste

How to cook horse meat
1. Pour the mineral water into a saucepan.
2. Wash the horse meat, cut off the veins, rub with salt and pepper, put in a saucepan with mineral water, cover and leave to marinate for 2-3 hours.
3. Put horse meat from mineral water, pour fresh running water.
4. Boil horse meat for 1 hour after boiling, skimming off the foam.
5. Add peeled onions and carrots, salt.
6. Boil the horse meat for another 30 minutes, tightly covering the pan with a lid and reducing the heat: the horse meat should be cooked with a low boil.
7. Horse meat is cooked - it can be served as a ready-made dish, or used in recipes.

Horse meat broth can be filtered and used for cooking soups or sauces... For example, on the basis of horse meat broth they cook shurpu.

Fusofacts

In order for the horse meat to become soft after boiling, it is recommended to process it: remove veins and veins. Horse meat can also be marinated before cooking: dilute 1 tablespoon of vinegar in 1 liter of water, stir in a spice solution, a few chopped garlic cloves and a little salt. Keep the horse meat in the marinade for 2-3 hours, covered with a lid. You should also be careful about adding salt: it is better to salt horse meat half an hour before the end of cooking.

The cooking time and softness of boiled horse meat are influenced by the type of meat of an adult animal: cook horse meat of the second and third grade for half an hour or an hour longer.
Cook meat from the back, chest, waist, groin, hip for 2-3 hours.
Cook the meat of the neck and shoulder blades for 2.5 hours.
Cook meat from legs and forearms for 4 hours or more.
Cook old horse meat from 4 hours.

The calorie content of boiled horse meat is 200 kcal / 100 grams.

Reading time - 3 minutes.

It is not often that I eat horse meat, but recently I had one drawer of the freezer filled with it. And I, experimenting with it in the kitchen, came up with one great option for its preparation. Well, it turns out very tasty.
To begin with, we cut the horse meat randomly into small pieces.

I cut off the excess fat and put it in the freezer. It will come in handy). I crumbled a small piece of fat for frying meat.
Chop the onion and bell pepper at random.

Then she warmed up a frying pan with vegetable oil and fat and fried the onions first.

When the onion is browned, I send the meat to it.

Fry over high heat for 5 minutes, stirring occasionally, then add spices for meat, dried herbs for soup. In general, whatever your heart desires).

I don’t salt yet. Since there are still cucumbers and spices ahead, I have salt in my composition. Dosol near the end).
Stir and fry for another 2 minutes. Then add pepper and fry for another 3 minutes.

All this is fried over high enough heat so that the meat does not give off juice. And because of this, I do not salt the meat at this stage. Salt draws out all the juice from the meat.
And the last ones to launch are the cucumbers. I have two small, as usual purchased cucumbers (cucumbers, not gherkins). If the cucumbers are usually home-sized, then one will be enough. I cut them in a semicircle. I fry for a couple more minutes.

Now I add water (preferably boiling water) so that it covers all the meat. A little less than a tablespoon of mayonnaise.

I stir it again. I try the broth, add salt if necessary. Reduce heat to low, cover and simmer for 30 minutes.

While the horse meat is cooking, you can prepare a side dish. I have boiled potatoes. In principle, I think that any meat can be cooked this way. But beef will be the closest to horse meat.
After 30 minutes, the meat is ready. We put it on a side dish, be sure to pour it with the resulting gravy. If there is greenery, then here it will come in handy).

A very tasty stew turns out and is soft. And the gravy is just delicious!

Cooking time: PT00H50M 50 min.

Estimated Serving Cost: RUB 100