Horse meat is a very common source of meat in many cuisines of the world, especially in Mexico and Central Asia. Horse meat is most commonly associated with the cuisines of Kazakhstan, Mongolia, and Kyrgyzstan—countries that were traditionally nomadic horse cultures. But horse meat is eaten all over the world. In fact, Canada, for example, produces 18,000 tonnes of horse meat each year. France produces 7,500 tonnes of horse meat each year, and horse meat is found on restaurant menus ranging from Austria and Italy to Japan and China. It seems that the United States is one of the very few countries that does not have significant horse meat consumption due to meat prejudices and bias.
Horse meat is tender and lean and has a slightly sweeter taste than beef. The older the horse, the more tender the meat. Horse meat can be used in many recipes that call for pork, mutton, beef, or venison. It is very versatile meat.
Raw hose sashimi in Japan is called sakura or sakuraniku. It is also served raw in Belgium in steak tartare, especially in the city of Vilvoorder, Belgium. In Verona, Italy, horse meat is served in a stew called Pastissada. It is a common dish in Quebec, Canada, as well.
Horse meat recipe
Horse meat can be eaten raw if prepared by a trained chef. It is common in many countries to eat horse meat in steaks, stews, and soups. Any recipe that calls for beef, you can use delicious horse meat, instead, for a unique and delightful alternative to boring beef. For a more traditional horse meat experience, here is a delicious horse meat recipe for you to try at home. This is an Italian horse meat recipe from Verona, so perhaps Romeo and Juliet tried this!
Veronese Horse Meat Pastissada (Stew)
- 1 pound (1 k) horse meat
- 1 stick of celery
- 2 carrots
- 1 large onion
- Six coriander seeds
- 1 bay leaf
- 1 clove of garlic
- 1 ounce (50 g) of lard
- 1/8 cup olive oil
- 1/2 bottle of dry red wine
1/2 tablespoon butter or margarine kneaded in flour
- 2 tablespoons of paprika