Yield: 4 Servings
|4 \N||1/4 lb filets of horse|
|4 \N||Slices bacon|
|\N \N||Salt and pepper to taste|
|\N \N||John Hartman|
|\N \N||Indianapolis, IN|
Prepare exactly as for a filet mignon. Wrap outside of filet with uncooked bacon slice and secure with toothpicks. Broil to taste.
Horse shares no parasites with man, in contrast to pork and beef. The meat is fine grained, tender and lacks fat. The flavor is superb. If one is not told, it would be indistinguishable from beef.
Note: As a student at the University of Arizona, I bought whole horse filets for a very reasonable price. It was US Grade A inspected at that.
In this country there seems to be an aversion to horseflesh. Not so elsewhere. In my resident state, it is illegal to sell horsemeat for human consumption. Silly rules.
Posted to MM-Recipes Digest V4 #179 by cro-magnon@... on Jul 12, 1997