Wednesday, 17 December 2008 by kinakoJam
I'm not sure if there was wild horse culling in North Rhein Westphalia last week, but when I went to buy chicken for our chipotle salad, the meat section contained a truckload of horse in various stages of being chopped, processed or cured.
The whole horse meat thing is something I can't get down with. Hypocritical (considering I am OK with eating other equally noble & cute animals), yes. Do I care? No.
I tried horse sashimi in Tokyo and don't think I'll ever get over the memory of that strong, funky taste.
In fact, one of my favourite Rheinland meat dishes, sauerbraten, was traditionally made with horse meat, though I've only had the beef version. It's marinated for a few days in vinegar and a sweetening agent, with spices like juniper and cloves, plus raisins, and then roasted. It turns out extremely tender and has that great sour/sweet/spicy edge to it. A very delicious christmas dish.
I guess I might one day give horse sauerbraten a go. But I've got to say the horsemeat bierschinken& jagdwurst below (luncheon meat, usually had on bread at breakfast time) looks like the devil's work.