Horsemeat Roast with Tarragon

Horsemeat Roast with Tarragon
  • 4 servings
  • 0:30 Preparation
  • 1:00 Cooking
  • 1:30 Total Time


Add all
  • 1 Tbsp.
    (15 mL)


  • 115 lb
    (1/4 g)

    horsemeat roast, wrapped in pork fat

  • 1/2 cup
    (125 mL)

    beef broth (or half and half with red wine)

  • 1

    packet onion soup

  • 1/2 cup
    (125 mL)

    plain yoghurt (1%)

  • dried tarragon to taste

  • salt and pepper


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.

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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© Société des alcools du Québec, 2007