Recipe for

Horse Roulade with Thyme

Ingredients for the Roulades

Makes 4 servings

4 large roulades *

Stuffing

1/5 lb. cream cheese *

16 slices cooked ham *

1 leek *

8 field mushrooms

4 tbs thyme *

pepper *

salt *

Sauce

1/5 lb. celery

1/5 lb. field mushrooms

1/5 lb. onions *

3 cloves garlic

1/10 lb. parsley root

1/2 c red wine

1/2 c water *

1/4 c sour cream

The basic ingredients for the sour roasted horse are marked with an asterisk *. Yet the other items serve to enhance the fine flavour of the dish.

Use a full-bodied Pinot Noir for the red wine to correspond perfectly with the horse meat.

The ham should be horse as well -- it is usually of extraordinary quality.

In the stuffing, some might like onion rings better than leek.

Preparation

Cut thin slices (1/10") from mushrooms and leek.

Chop celery, parsley root, garlic and onions into small cubes.

Chop thyme (fresh thyme is best, but dried thyme is good, too).

chopped ingredients

Stuffing

Fill roulade with:

Cream cheese
Thyme
Ham
Leek
Mushrooms
Pepper & Salt

Roll up and tie up.

Season again with pepper and salt.

Frying

Fry meat well in olive oil. A lot of flavour is created in this process.

Put aside meat.

Fry vegetables in the same oil as meat; add the mushrooms last.

When everything has a nice brown colour, add red wine and water.

Put meat back into sauce together with any escaped liquid.

Bring to a boil.

Oven

Put into the oven at 300°F (150°C or 420K) for 3 hours. Check every hour for enough water.

Take out the roulades, set aside and keep warm.

Blend the sauce with a hand-held blender until it is smooth and possibly let it reduce if it is too thin.

Then add the sour cream and possibly season with some more salt and pepper to taste.

Serve with home-made tagliatelle pasta and green beans.

Overview Plate