Horsemeat Salad

Horsemeat Salad
  • 4 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 1:15 Total Time


Add all
  • 570 lb
    (1 1/4 g)

    horse tenderloin, finely sliced

  • 2

    cloves garlic, chopped

  • 1/4 cup
    (60 mL)

    olive oil

  • 1/2 cup
    (125 mL)

    red wine

  • 10 cups
    (2 1/2 L)

    mixed gourmet lettuce

  • 1/3 cup
    (80 mL)


  • 1

    onion, minced


In a bowl, mix slices of horsemeat, garlic, 30 mL (2 Tbsp.) oil and red wine; macerate 30 minutes.

In a frying pan, heat the rest of the oil; cook the slices of horsemeat with the marinade over medium high heat; bring to a boil; lower heat; cook about 5 minutes, turning meat only once. Keep hot.

Put lettuce on a plate; sprinkle with coriander.

Add onion; place slices of horsemeat on the salad; lightly cool the marinade; pour over the salad. Serve.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007