"Horse is a versatile meat that lends itself to a variety of preparations. It has more protein, and less fat than lean beef. It tastes somewhat like a mix between beef and venison. It can be a bit sweeter than other red meats, yet still possesses a dense meat flavor with a hint of gaminess."
When I lived in Portland in the late 60s after dropping out of grad school, I frequented a horse meat market on Hawthorne Blvd at the time (now a deli), sent to it by a cook book published by some students at Reed College (see below). Horse meat is great in spaghetti sauce! A little too lean for hamburgers (grilling) to my tastes. But I used it a lot in spaghetti, casseroles, and so on. I preferred it to beef in these cases. And one dish the cookbook called Salisbury Mare.
When I lived in Portland in the late 60s after dropping out of grad school, I frequented a horse meat market on Hawthorne Blvd at the time (now a deli), sent to it by a cook book published by some students at Reed College (see below). Horse meat is great in spaghetti sauce! A little too lean for hamburgers (grilling) to my tastes. But I used it a lot in spaghetti, casseroles, and so on. I preferred it to beef in these cases. And one dish the cookbook called Salisbury Mare.
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| Cookbook mentioned above |
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