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Roast Horsemeat with Mediterranean Flavours https://www.metro.ca/userfiles/image/recipes/roti-viande-chevaline-mediterraneenne-5218.jpg PT20M PT45M PT1H15M
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.
4
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 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
Roast Horsemeat with Mediterranean Flavours

Roast Horsemeat with Mediterranean Flavours

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:45
COOKING
1:15
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    pitted black olives
  • 2
    anchovy fillets, drained
  • 2 tsp.
    (10 mL)
    drained capers
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  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    lemon juice

  • freshly ground black pepper
  • 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
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  • 1 tsp.
    (5 mL)
    pink peppercorns
  • 1 Tbsp.
    (15 mL)
    chopped watercress or spinach
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  • 675 g
    horsemeat roast
  • 1
    fresh sprig of thyme, crumbled
Imprimer ma sélection

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

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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.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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