Horse and donkey

Other Names:Horse: Caballo (Spanish), cavallo (Italian), cheval (French), Pferd (German), pony. Donkey: åne (French), asino (Italian), burro (Spanish), Esel (German).

General Description:The horse (Equus caballus) is a large ungulate (or hoofed) mammal first domesticated by Central Asian nomads in the third millennium b.c. The donkey (Equus asinus) is a smaller cousin of the horse. Horses were known in ancient Mesopotamia, China, Greece, Egypt, and India. The English (and American) aversion to horse meat results from the perception that horses are noble and that they are pets or work animals. Although horse meat is rarely eaten in the United States, the American horse meat industry now rivals the beef and pork industries in the amounts of meat exported. In Sweden horse meat outsells lamb and mutton combined. Donkey meat is tough and usually stewed or made into sausages.

Characteristics:Horse meat is lean, somewhere between beef and venison in flavor, with a dense texture and an underlying sweetness. The meat is higher in protein and lower in fat than beef, but it also spoils faster. It can be somewhat tougher than beef. Donkey meat tends to have a very strong smell, and it can be tough.

How to Choose:Retail cuts of horse are similar to those of beef. Meat of animals more than 3 years old is a brilliant vermilion color and has better flavor. The most popular cuts of horsemeat come from the hindquarters: tenderloin, sirloin, filet steak, rump steak, and rib. Less tender cuts are ground.

Amount to Buy:Refer to the comparable cut of beef to determine how much to purchase.

Storage:Store horse or donkey meat up to 2 days refrigerated.

Preparation:Tender cuts (rib and loin) can be roasted.

Less tender cuts should be ground, braised (roasted or simmered with a small amount of liquid in a covered pan), or stewed.

Ground meat from horse should be cooked to 160°F, or until the juices run clear with no trace of pink.

Flavor Affinities:Bacon, black pepper, carrots, celery, garlic, ginger, lemons, mushrooms, mustard, onions, tomatoes.

from Quirk Books: