Horsemeat Roast with Tarragon
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Horse Meat |
| Source: | Metro |
Recipe ingredients
- 1 Tbsp. (15 mL) oil
- 1 1/4 lb. (565 g) horsemeat roast, wrapped in pork fat
- 1/2 cup (250 mL) beef broth (or half and half with red wine)
- 1 packet onion soup
- 1/2 cup (125 mL) plain yoghurt (1%)
- To taste dried tarragon
- Salt and pepper to taste
Preparation
Preheat the oven to 350°F/180°C.
Brown the roast on all sides in oil.
Remove the roast from the pan and place it in a roasting pan.
Deglaze the pan with broth and add onion soup. Bring to a boil, remove from heat and pour over the roast in the roasting pan.
Cook in the oven at 350°F/180°C for 30 to 35 minutes depending on the desired degree of doneness.
Place the roast on a platter and keep warm.
Add the yoghurt and the seasonings to the drippings, stirring using the back of a spoon.
Slice the roast and pour the sauce on the slices or present the whole roast on a service platter with the sauce in a gravy boat.
Suggestion
Avoid boiling yoghurt when adding it to sauce or it will curdle.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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