Spicy horse roulade
Recently there has been a very intense discussion about horsemeat, mostly with false claims.
Horsemeat is a very high quality product, low in fat and low in cholesterol.
This is how the spicy horse roulade is prepared:
- Per person about 1/2 cm thin slice, best cut by the butcher. Salt and pepper on both sides.
- Then, as with the beef roulades, spread a little spicy mustard, then put a thin slice of bacon, a piece of gherkin and a piece of onion.
- Roll the whole thing together and either with a roulade needle or toothpick or roll clamps provided.
- Heat some olive oil in a large saucepan with a little butter salt. Fry the roulades vigorously from both sides.
- Now add about 2 soup cups with chopped root vegetables. If I have it, I would like to add one or two parsley roots or frozen parsley stalks, which have emerged over time. Tie the stems together best, then you can remove them later easier.
- Also, I give one or two unpeeled raw potato for better binding in the pot, including a whole (with peel!) Onion for a good flavor.
- Now it is all poured with a bottle of mulled wine and it is about 2 1/2 hours - with cover - schmuggel in front of him.
- Check it out every now and then and maybe add some liquid with mulled wine or meat broth.
- After this time, the roulades should be buttery soft. A little prick with the meat fork can determine this. Better a little longer than too short.
- The liquid from the pot with the root vegetables, the potato and the onion (without peel) either through a blender or with the blender to hit so you get a nice creamy sauce, a little cream to harm never.
The mulled wine gives you a very good seasoning, who likes to spice it up.
