Preparation

Horsemeat blends itself very well with herbs and seasonings such as tarragon, thyme, basil, rosemary, oregano, chervil, parsley, mustard, garlic and black pepper. It can be prepared just as you would prepare beef and veal. Cooking time, though, is not as long, 10 to 15 minutes per pound of horsemeat is sufficient compared to 20 to 25 minutes for the same amount of beef.

One must be careful of cross contamination as for meat in general.. Sear in a very hot pan in order to retain its water, fat and carbohydrate content. It is recommended to baste meat regularly for it to remain tender, otherwise it will dry up quickly because of its low fat content.

Avoid freezing raw meat as it would dehydrate. There are many advantages to consuming horsemeat. One must first taste it to appreciate its qualities. The only thing left is to add on vegetables and cereal products to complete this healthy plate.

Cooking

You will like BUFFALO meat prepared in a variety of ways: stew, oven-roasted, pan seared or broiled. You will prefer buffalo meat, medium or even rare to really appreciate its wild game taste. For a wild game stew, the meat is marinated in a full bodied red wine.

Seasonings

The fine taste of buffalo meat will only require a bit of salt and pepper.

To accompany the main course

All vegetables, simple or more exotic ones can be served with a number of dishes.. According to your taste or according to the season, you can select wild mushrooms, braised chicory, broiled tomatoes, brocoli…Fresh figs, apples, pears, blueberries, can be an excellent complement to a wild meat dish.. Serve buffalo meat with red wine or cream sauce.

Wine

Wine is a matter of taste; treat yourself with a wine you like. Your meal is a celebration. The ideal accompaniment would be a well rounded full bodied red wine such as a Bordeaux (Haut-Médoc, Margaux, St Julien, St Emilion...), or a hearty red wine from Burgundy (Beaune, Monthelie, Morgon...). Regional wines can also be very surprising.