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Back as a kid growing up in Tennessee, it was far from unusual to see horsemeat in the meat counter between the beef and pork (not even relegated to the end where the kidney's pig ears and pork brains were displayed) My mother prepared it occasionally, usually as some type of ground meat based dish, but occasionally we had the privileged of a horse meat steak. I found it not dissimilar to beef.
Recently, I ran across this recipe which reminded me of the type of dishes my mother prepared,, and it could,with perhaps some minor adjustments, be prepared in cast iron cookware over a campfire, or perhaps on the hearth of a properly equipped fireplace.
Horsemeat and Sweet Potato Pie
5 sweet potatoes, peeled then halved
1 1/2 onions, finely chopped
16 button (white) mushrooms, thinly sliced
2 tbsp olive oil
1 lb. ground horsemeat
3/4 cup canned tomatoes (diced)
2 tbsp tomato paste
15 drops Tabasco sauce
1 cup chicken broth
1 cup frozen peas
1 cup 2% milk
2 tbsp butter, unsalted
ground pepper to taste [optional]
Preheat the oven to 400°F.
Prepare the vegetables: finely chop the onion; thinly slice the mushrooms; peel the potatoes, cut
them in half then boil them 20-25 min until very tender. Drain them well and set aside.
Heat the oil in a pan over medium-high heat. Add the meat and sear it until it looses its red
color, about 4-5 min. It is important not to overcook, otherwise the meat becomes too dry.
When the meat is golden-colored, add the chopped onion then cook 2 min with stirring. Stir in
the diced tomatoes, mushrooms, tomato paste, Tabasco sauce, and broth. Add the frozen peas and
continue cooking until heated through, about 4-5 min. Add salt and pepper. Remove the pan from
the heat and transfer the contents to a baking dish.
Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few
minutes, uncovered, until very hot. Add the cooked potatoes and mash the mixture until it is
creamy. Add salt and pepper to taste. Place a spoonful of the potato mixture on top of the meat
mixture, then gently spread it with a spoon to cover evenly.
Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.
Having recently added a crane to my fireplace to hang cast iron pots from, and having a woodstove with a flat top nearby to facilitate heating, frying and sauteing I am going to give this one a whirl when and if I can find the primary ingredient.
Recently, I ran across this recipe which reminded me of the type of dishes my mother prepared,, and it could,with perhaps some minor adjustments, be prepared in cast iron cookware over a campfire, or perhaps on the hearth of a properly equipped fireplace.
Horsemeat and Sweet Potato Pie
5 sweet potatoes, peeled then halved
1 1/2 onions, finely chopped
16 button (white) mushrooms, thinly sliced
2 tbsp olive oil
1 lb. ground horsemeat
3/4 cup canned tomatoes (diced)
2 tbsp tomato paste
15 drops Tabasco sauce
1 cup chicken broth
1 cup frozen peas
1 cup 2% milk
2 tbsp butter, unsalted
ground pepper to taste [optional]
Preheat the oven to 400°F.
Prepare the vegetables: finely chop the onion; thinly slice the mushrooms; peel the potatoes, cut
them in half then boil them 20-25 min until very tender. Drain them well and set aside.
Heat the oil in a pan over medium-high heat. Add the meat and sear it until it looses its red
color, about 4-5 min. It is important not to overcook, otherwise the meat becomes too dry.
When the meat is golden-colored, add the chopped onion then cook 2 min with stirring. Stir in
the diced tomatoes, mushrooms, tomato paste, Tabasco sauce, and broth. Add the frozen peas and
continue cooking until heated through, about 4-5 min. Add salt and pepper. Remove the pan from
the heat and transfer the contents to a baking dish.
Pour the milk into a large microwave-safe bowl. Add the butter and microwave on medium-high a few
minutes, uncovered, until very hot. Add the cooked potatoes and mash the mixture until it is
creamy. Add salt and pepper to taste. Place a spoonful of the potato mixture on top of the meat
mixture, then gently spread it with a spoon to cover evenly.
Bake in the middle of the oven until the top is golden-brown, about 30 min. Serve.
Having recently added a crane to my fireplace to hang cast iron pots from, and having a woodstove with a flat top nearby to facilitate heating, frying and sauteing I am going to give this one a whirl when and if I can find the primary ingredient.