Fruity Horsemeat Roast

Fruity Horsemeat Roast
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 1 1/4 lb
    (565 g)

    horsemeat roast, wrapped in pork fat

  • 1 Tbsp.
    (15 mL)


  • 1

    medium onion minced

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 1 cup
    (250 mL)

    canned sliced peaches

  • 1/2 cup
    (125 mL)

    sliced fresh or preserved mangos

  • Salt and pepper

  • 1 1/2 cup
    (375 mL)

    beef broth

  • 1/2 cup
    (125 mL)

    plain yoghurt (1%)


Preheat the oven to 350°F/180°C.

In an ovenproof pot, brown the roast on all sides in oil.

Add the onion and sauté for 5 to 6 minutes. Remove roast.

Deglaze with the lemon juice, add the peaches and mangoes and salt and pepper.

Add the beef broth and bring to a boil. Return roast to pot.

Cook in the oven, covered, at 350°F/180°C for 50 minutes, until tender.

Remove the roast from the pot and keep warm.

Add the yoghurt to the cooking juice, 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.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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