Kentucky Derby Special: Top Five Horse Meat Dishes from Carpaccio to Pony Strogranoff
|Basashi, or raw horse meat from Towada.|
Horse Meat Carpaccio, Bresaola, and Tartare
In Italy, horse or colt steaks are sliced thin and served as a carpaccio, dried and delivered as bresaola, and also brought to the table tartare. News broke in February 2010 that Italy's parliament was considering a ban of horse meat for similar reasons the United States ceased to allow it a half century ago. Referring to horses, Italy's minister of agriculture, Luca Zaia, stated they should not be eaten because they are "considered just like cats and dogs."
The Telegraph ran a story on the possible ban in February 2010, however the author was unavailable. Referred to World Horse Welfare, a charity campaigning to "end the long distance transportation of horses to slaughter in Europe," press officer Louise Chapman stated that "there is no news on a ban and at this time it is unlikely as it (horse) is so widely consumed in Italy." Additional research has turned up with no insight into the status of the proposed ban on horse meat in Italy.
|Kazakhstan food - Kazi, Karta, & Shuzhuk.|
The Canadian website www.metro.ca has - among 19 horse meat recipes - what appears to be a seriously savory dish of horse meat roast with blue cheese and horseradish sauce. Seared in a skillet with hot olive oil, the roast is rubbed with dijon mustard and seasoning before baking in the oven. A sauce is prepared with blue cheese, sour cream, horseradish, chives, and mayo. Nothing says Sunday dinner quite like a horse meat roast!
On mini-horse.org, there's a fine line between a heartfelt awareness of the U.S. miniature horse and a sardonic appreciation of the physically limited equine. It begins with ground pony chuck, which is browned and seasoned, then added to a mixture of sour cream and onion soup mix. The final product is served over egg noodles.
Kazi, Karta, and Shuzhuk
"Kazakhs are born in horses," says an expression of Kazakh Nomads. In Kazakhstan, horse meat is a large part of the diet of the once nomadic people. Kazi and karta are simply boiled large intestine and stomach, respectively. Both are quite fatty and are suggested to be eaten warm. Shuzhuk is a kind of sausage whose casing is small intestine filled with rib meat and fat. The proportion of fat to meat in shuzhuk may vary from almost all meat to almost all fat - it's purely a matter of taste.
|A Kentucky Derby contestant... or prospective meal.|
Horse meat became all the rage in France during the Napoleonic Wars, when the stout commander's surgeon suggested starving troops eat their horses. During this period, the high cost of living made most meats unaffordable. Horse flesh was soon deemed legal and edible, showing up hanging in Parisian butcher shops. The recipe calls for slicing that hunk of horse meat into chunks and browning it in a skillet with olive oil. Chop vegetables including carrots, potatoes, and celery, and add to a pot with chicken broth, red wine, Worcestershire sauce, and olive oil. Throw in the horse meat and voila!
Still so hungry you could eat a horse?!
Follow Short Order on Facebook and Twitter @Short_Order.