If the idea of eating horse bothers you, you can use beef instead -- it won't be quite as rich in iron, but will still be very good.
Prep Time: 35 minutes
Cook Time: 2 hours
Total Time: 2 hours, 35 minutes
- 2 pounds (1 k) horsemeat, cut from the rump, or beef if you must
- 2 sticks celery
- 2-3 carrots
- 1 large onion
- 4 cloves
- A dozen coriander seeds
- 1 bay leaf
- 1 clove garlic
- 2 ounces (50 g) lard or porkback fat
- 1/4 cup olive oil
- 1 bottle full bodied, dry red wine - Purists call for Reiciotto Amarone or Valpolicella Superiore, but a less expensive red will work just as well
- Salt & Pepper to taste
- 1 tablespoon butter kneaded in flour
- Paprika to taste (2-3 tablesoons, not too strong)
Pat the meat dry (reserve the vegetables and the marinade), flour it, and brown it in the oil, in a pot over a brisk flame. Add the vegetables, and when they've cooked for a few minutes, pour the marinade over the meat. Reduce the heat to a simmer and cook for about three hours. Once the meat is done, remove it to a platter and blend the sauce.
Return the sauce to the fire, thicken it with the butter-flour ball, and season it to taste with paprika. Pour the sauce over the meat and serve, with polenta and the side dishes you prefer.