Horsemeat Another Red Meat

Way too many people in the USA & Canada seem to think that horses are not meant to be meat animals. This is not true elsewhere in the world and did not used to be true here either. Now we have the PETA crowd & their ilk demanding that horse meat be removed from the larder! Bull! Horse meat is an excellent emat. it is much less fat riddled than beef, tasty as well as nourishing. In many nations it is a regular in the butcher shops. Horse meat has been on the US menu for many years. Horse meat was common in Hispanic communities & still is in many locales. I know several stores where I can & do purchase it. I have eaten horse in Canada, Russia, Germany, France, Egypt, Israel, Turkey, Kazakhstan, Uzbekistan, Kirghizstan, Mongolia, Viet Nam, China, Afghanistan, India, Pakistan, Australia, New Zealand, Austria, Hungary, Bulgaria, Serbia, Armenia, Uruguay, Paraguay, Argentina, Brazil, Mexico, Guatemala & Korea.

Horses have been a meat source for thousands of years. Long before they were used as beasts of burden and as a means of transportation they were a meat source as were all other grazing animals. Just as the caribou a.k.a. the reindeer, is a in northern Europe, the cow, the goat, the pig, the camel, the llama, etc. Meat is meat and as such it is a source of protein & is a nutritious part of our diet.

Horse meat is a delicious meat and there is nothing wrong with eating it!

Kazakh Horse Shashlik
Categories: Maindish, Ethnic, Bbq, Kazakh, Russian, Meat
Yield: 8 Servings

3 lb Horsemeat boneless
2 ea Onion minced
4 ea Garlic cloves minced
2 ea Shallot minced
2 tb Parsley fresh chopped
2 1/2 c Pomegranate juice, unsweet
4 tb Corn oil
2 ts Cayenne pepper
3/4 tb Nutmeg ground

Trim away all fat from meat & cube to 2" chunks.
Place in small bowl together with onion, garlic, shallot, parsley,
cayenne pepper, nutmeg & pomegranate juice.
Cover & refrigerate overnight.
Remove meat from marinade & pat dry.
Skewer meat, using 4 substantial skewers.
Brush with oil. Broil over very high-heat, turning often until done.

Rare = 7 mins.
Medium-Rare = 9 mins.
Medium = 12 mins.
Well-done = 20 mins.

Remove from skewers & serve on a heated plate with kasha or rice or a
plov.

VARIATIONS:
Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into 1/4's,
& 4 small, white onions, peeled & cut in 1/2.
Skewer alternate chunks of vegetable & meat chunks. Proceed according
to recipe.

ORIGIN: Dr. Anatoly Bormulgaev, Pa vlodar-Kazakhstan, circa 1993