Cookbook:Horse
| Horse | |
|---|---|
 | |
| Category | Meat and poultry |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Horse is eaten as meat in many cuisines worldwide.[1]
Characteristics
editIn general, horse meat is quite similar to beef and venison,[1][2][3] being a red meat. Horse, however, is typically both leaner and tougher than beef,[2] with an apparent slight sweetness of flavor.[1][3]
Selection and storage
editHandle horse meat in the same way as you would other raw meat. Keep it well-wrapped in the fridge for up to several days, and freeze for longer storage. Note that it will spoil more quickly than does beef.[1]
Use
editBecause of its leanness and somewhat tough texture, horse meat does well when ground or minced, such as in burgers or tartare.[1][2] It also takes well to curing and drying,[1] making it a good choice for sausages and jerky.[2]
Horse has a long history of consumption across cuisines, from Europe to Asia and the Americas.[1][4] In central Asia, a horse sausage called kazy is made.[3] In the Netherlands, smoked horsemeat is found, and horse tartare is eaten in Belgium.[1] French-speaking regions of Canada also consume it, though English-speaking cultures tend to avoid it.[1] In Japan, horse meat is eaten raw like sashimi.[4]
Recipes
editReferences
edit- ↑ a b c d e f g h i Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d McQuilling, Dave (2023-04-28). "Horse Meat Tastes Exactly Like Beef And I Bet You Couldn't Tell The Difference". Tasting Table. Retrieved 2024-11-16.
- ↑ a b c Forster, Tim (2017-12-15). "Why Don't Americans Eat Horse?". Eater. Retrieved 2024-11-16.
- ↑ a b McQuilling, Dave (2023-06-01). "10 Facts You Need To Know About Horse Meat". Tasting Table. Retrieved 2024-11-16.