Horse Meat

Although I've never eaten it, I recall that it was on a number of menus when I visited Bruges and Brussels quite a few years ago - haven't noticed it on menus in recent years.

Found this article: It's now on the menu in Western Australia as "gourmet food".

http://news.smh.com.au/breaking-news-national/gourmet-horse-meat-on-the-menu-in-wa-20100713-1092x.html 

I used to eat it as a child as well. Only rarely because it was fairly expensive, and also it wasn't a taste you'd want to have every day (pretty strong). But I think the story was that it was very good for you, very healthy, so they were feeding them to us kids. I thought it was ok, but I can't say I miss it. I just remember it being very very lean, so my mum would just sear it on both sides and serve it bleu (extra rare).
 

It is not legal for sale in a lot of states here in US.

Had some in Japan, just gamey red meat.  Pretty good though, I suppose it's what you do with it.  My college town was the leading US exporter of horse meat, and soy beans... I guess being in Japan was really just a trip back to college...

Yes I have eaten horse meat ....in Germany when I was attending a funeral ..the reception after was at a horse farm and I was asked how I liked the horse sausage. My German is very broken and I was not sure what the hostess asked of me...so I nodded in compliance. When I asked my husband he said yes dear you are eating horse....whilst I sit in my lounge chair outside and watch the horses!!!!! 

Flicka?  Flicka?  Here girl.  Flicka?

Has anyone seen Flicka?

BDL

PS.  Anyone answering in the negative with the term "nay," or any homophone will be forever damned.  Forever.

I've tried it and am definitely not a fan. It was way too stringy. The only place I know of where you can get it is in Miami. I had a relative bring some and they made it for us. Won't be eating that again. It's labeled as "Tasajo," a kind of salted meat. You have to soak it in water and keep draining the water over and over to get the salt out of it.  It was gross.

Yes BDL I actually herd that " Ney" I was told it is a slang word like "EH" in Canada ...What is up with that?   

Originally Posted by SoniDelight

Tasajo is dried, salted beef.  I'm not an expert on Central-American/Caribbean cuisine but I don't think it's ever horsemeat.

Furthermore, Florida law bans the sale of horsemeat for human consumption unless it is clearly stamped, marked and described as horse for human consumption.

BDL

It's relatively easy to find in Italy, or rome anyway.  It is traditionally given to children because of it's high nutritional content.  When you think of taste, think how cows probably used to taste when they were not shot up with hormones and antibiotics.  It's very dark red, very beefy, NOT AT ALL gamey, and if anything, people say it's very very slightly sweet, though i didn't notice it. 

It was sold in special butcher shops that generally only sold horse, but when there was mad cow everywhere, people started requesting it and now it's available in supermarkets. 

Perhaps you didn't know that the Real Bona Fide mortadella is made with ass meat (ass being an animal, not a body part).

Quote:

Originally Posted by siduri 

It's relatively easy to find in Italy, or rome anyway.  It is traditionally given to children because of it's high nutritional content.  When you think of taste, think how cows probably used to taste when they were not shot up with hormones and antibiotics.  It's very dark red, very beefy, NOT AT ALL gamey, and if anything, people say it's very very slightly sweet, though i didn't notice it.

My experience exactly: we were fed horse as kids for its nutritional qualities. I agree it's definitely not gamey at all, and in fact I was originally going to post that it's close to good grass fed beef, but with another dimension. However sweet.... I don't remember it being sweet, in fact I do remember a little bit of a bitter taste, which as a kid I wasn't too fond of.

had it in france a couple of times - first, without knowing it. not too bad, i guess. but i did find it tough to get around the idea of eating seabiscuit.

I don't know why, but the name Graham Kerr just came to my mind.

dcarch