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Horsemeat Roast with Tarragon https://www.metro.ca/userfiles/image/recipes/Roti-viande-chevaline-estragon-138.jpg PT30M PT1H00M PT1H30M
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.
4
1 Tbsp. (15 mL) oil 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
Horsemeat Roast with Tarragon

Horsemeat Roast with Tarragon

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 Tbsp.
    (15 mL)
    oil
  • 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
Imprimer ma sélection

Preparation

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.

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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