Owl, stainlessbanner is a fine Freeper of upstanding moral turpitude with whom I have joined on previous occasions in defending the honor of the South on various Civil War-related threads. However, he apparently lacks experience in the fine art of equine dining, and I was wondering if you'd care to share any of your experiences in that area.
BTW: On a semi-related culinary topic, did you see Letterman last night? He showed a "Kerry ad" in which he explains that the cicadas only come out when a Republican in the White House: 2004, 1987, 1970, and 1953. Kerry was promising that he would wipe out cicadas if elected, which, given their delicacy status, is just another reason to vote against him.
Stainless, you don't know what you're missing out on!
Some animals we eat, some we don't. Personally, I think eating a rabbit is disgusting but you can get it at fine restaurants. The idea of eating a bear, dog, cat, or horse may be disgusting to you, but it appeals to me and some others.
Don't just limit yourself to horse steaks though, be imaginative!
When I was 12 my younger sister was 8 and had a pony. My father told her that if she didn't get above C's in everyone of her classes no more pony. Well, sure enough the report cards came home and she had a C in one class. My father being true to his word immediatly went out and shot that mare. But not being a wasteful man he carved up and froze the meatier parts of the beast. Note: DO NOT USE THE BONES FOR STOCK!!! For some reason they take on a very gluey consistancy and WILL RUIN YOUR BEST STOCK POT!!! Generally, you have two different sections of meat- the shoulder and rump sections, near the leg, and the tenderloin which runs along the rib sections (DO NOT TRY TO EAT THE RIB SECTIONS OF A HORSE, AGAIN VERY GLUEY CONSISTANCY OF THE BONES!) The shoulder/rump sections are rather on the tough side as they do a lot of work, but are also the more flavorful part of the horse. Don't overpower that good horse flavor with a heavy marinade, maybe just 10 minutes in redwine, olive oil and garlic, a little S&P and then straight on to the hottest part of your grill. Don't over cook, it should still be pink or it will be too tough. The tenderloin benefits from a slower cooking to improve it's tenderness. Use a beef stock, winter vegetables and a dutch oven or crock pot. Several hours over low heat will produce the tenderest horse you've ever eaten. Keep in mind that this was a pony we ate. I've long hoped to find horse here in the states, but I'll probably have to go to Europe to sample this wonderful delicacy again. Good luck and post if you find any sources for horsemeat!
Owl_Eagle
" WAR IS PEACE
FREEDOM IS SLAVERY
DIVERSITY IS STRENGTH"