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Fruity Horsemeat Roast https://www.metro.ca/userfiles/image/recipes/Roti-viande-chevaline-aromes-fruits-139.jpg PT15M PT1H00M PT1H15M
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.
4
1 1/4 lb (565 g) horsemeat roast, wrapped in pork fat 1 Tbsp. (15 mL) oil 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 1 1/2 cup (375 mL) beef broth 1/2 cup (125 mL) plain yoghurt (1%)
Fruity Horsemeat Roast

Fruity Horsemeat Roast

Rate this recipe
4 Votes
  • Gluten-free
4
servings
0:15
Preparation
1:00
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 1/4 lb
    (565 g)
    horsemeat roast, wrapped in pork fat
  • 1 Tbsp.
    (15 mL)
    oil
  • 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%)
Imprimer ma sélection

Preparation

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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