Braised horsemeat

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[edit] Description

• 4 servings

[edit] Ingredients

• 800 g [1 lb 10 oz] horsemeat
• 80 g [3 oz] lardo (cured back fat of Pork)cut into thin strips
• 50 g [1 3/4 oz] butter
• 1 bottle full-bodied red wine
• 5 sprigs parsley
• 3 tbsp plain white flour [all purpose flour]
• 2 carrots
• 2 stalks celery
• 2 onions
• 80 g [3 oz] marjoram
• thyme
• salt
• freshly ground black pepper

[edit] Directions

1. Poke holes in the meat with a sharp knife and insert the lardo strips.
2. Thinly slice the carrots, the celery and the Onion, and place in a suitable pot or bowl, along with the herbs, and then add the meat.
3. Add the red wine and allow to marinate for 12 hours in a cool place.
4. Drain the meat, coat with flour and brown in a saucepan with 30 g [1 1/2 oz] butter over a high flame, then add the marinade and cook over a very low flame for 3 hours and 30 minutes, covered, turning occasionally.
5. Remove the meat from the saucepan and slice. Strain the cooking liquid and return to the saucepan.
6. Add a few slivers of butter, a little flour, and cook, stirring for 3 minutes.
7. Place the meat in a serving dish and pour the cooking liquid over it.
8. Serve with rather soft polenta.