Roast Horsemeat with Mediterranean Flavours

Roast Horsemeat with Mediterranean Flavours
  • 4 servings
  • 0:20 Preparation
  • 0:45 Cooking
  • 1:15 Total Time

Ingredients

Add all
  • tapenade:

  • 1/2 cup
    (125 mL)

    pitted black olives

  • 2

    anchovy fillets, drained

  • 2 tsp.
    (10 mL)

    drained capers

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1 tsp.
    (5 mL)

    lemon juice

  • freshly ground black pepper

  • garlic-watercress mayonnaise:

  • 1/3 cup
    (80 mL)

    mayonnaise

  • 3 to 4

    garlic cloves, chopped

  • 2 tsp.
    (10 mL)

    white wine vinegar

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 2 tsp.
    (10 mL)

    cold water

  • 1 tsp.
    (5 mL)

    pink peppercorns

  • 1 Tbsp.
    (15 mL)

    chopped watercress or spinach

  • 675 g

    horsemeat roast

  • 1

    fresh sprig of thyme, crumbled

Preparation

In a food processor, pulse all the tapenade ingredients until the mixture is semi-smooth. Set aside.

Mix together the mayonnaise, garlic, white wine vinegar, Dijon mustard and water. Add the pink peppercorns and watercress. Mix gently. Set aside.

Preheat the oven to 500°F (260°C).

Season the roast with the salt, pepper and thyme.

Roast in the oven for 15 minutes.

Lower the heat to 350°F (180°C).

Spread about 1/4 cup (60 mL) of the tapenade on the roast and return to the oven for 30 minutes.

Serve with the remaining tapenade and mayonnaise.

Source: Chef José Trottier

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