Identify this track

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

dennishoddy

Sharpshooter
Supporting Member
Special Hen Supporter
Joined
Dec 9, 2008
Messages
84,543
Reaction score
61,808
Location
Ponca City Ok
I had Horse prosciutto when in Italy a few years back. Didn't know what it was as first, but it was pretty tasty.
People in this country don't have a clue what the rest of the world considers meat.
 

Oklahomabassin

Sharpshooter
Special Hen
Joined
Mar 27, 2007
Messages
24,972
Reaction score
23,402
Location
America!
More than likely a minature horse. With the representative trying to get a law on the books, that makes it legal to trespass to retrieve livestock, the horse owner is trying to get a head start. A small horse is easier to set over a fence, or find a wash out to lead it under. Then he just trespasses at will to "retrieve" his horse.
 

Okie4570

Sharpshooter
Staff Member
Special Hen Moderator Moderator
Joined
Nov 28, 2010
Messages
22,922
Reaction score
24,753
Location
NWOK
Sauerbraten (Sour Roast)

Practically a German sacrament

2-1/2 lbs. horse meat roast
4 strips bacon (optional)
soup vegetables: carrot, celery, leek (optional), parsley root (optional), onion (optional)
1 cup red wine vinegar
1 pint red wine (optional)
1 garlic clove
2 bay leaves
1 Tbsp. juniper berries
3 allspice corns and/or cloves
3 peppercorns
1 thyme branch
1/4 cup pork lard
1 Tbsp. flour (optional)
1/2 cup raisins
salt
pepper
maple syrup (to taste)

Vigorously rub the roast with the bacon. Clean and wash the vegetables and cut them into pieces. Bring the vinegar to boil with some water or stock, then let it cool down a bit and add the meat, garlic, spices, and the vegetables. Let it marinade in a closed bowl for several days (but at least 24 hours) in a cool place.

Remove the horse meat from the marinade and roast it in the lard. Then slowly add the marinade, together with the vegetables and the spices. Braise it in the oven for 2 to 21/2 hours at 350 degrees. Remove the bay leaves, the cloves and the juniper berries from the gravy. Strain the gravy, and perhaps thicken it with some flour. Add the raisins and season it with salt, pepper, and maple syrup. Serves 4.

----------------------------------------------------------------------------------------------------------
New campfire tradition maybe???
 

Latest posts

Top Bottom