Today’s recipe is a slightly different meat-based second course, horse slices. A type of meat lately less consumed and also discussed (like game), but it is richer in iron and very lean compared to other red meats. Horse meat is just as good as beef, with a slightly more “irony” taste. This is my dad’s recipe. Tender selected horse slices are lightly floured, similar to scallopini, and cooked in a pan with a mix of butter and extra virgin olive oil and aromatics, such as rosemary and sage. I recommend enjoying them with roasted potatoes or mashed potatoes. Even better if you manage to find horse fillet to tie like a roast and cook in the same way.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.15 lbs horse (selected slices, 4 slices)
- 4 tbsp clarified butter
- as needed all-purpose flour
- as needed rosemary
- as needed sage
- as needed extra virgin olive oil
- as needed fine salt
- as needed black pepper
Tools
- Cutting Board
- Knife
- Meat Tenderizer
- Pan
- Tongs
Preparation
To prepare the horse slices…
Take the selected horse slices and pound them on the cutting board with the meat tenderizer to make them even more tender and flour them on both sides.
In a pan, pour the extra virgin olive oil, add the clarified butter, a few sprigs of rosemary, and a few leaves of sage.
Melt the butter over medium heat and when fully melted, lay the floured horse slices in the pan. Cook them for about 5 minutes over a raised flame, then turn them to brown slightly on each side.
Salt, pepper, and serve the slices hot with the cooking jus, adding more sage and rosemary if desired, even chopped.
