Braised Horsemeat

==Description==
* 4 servings
==Ingredients==
* 800 g (1 lb 10 oz) horse meat
* 80 g (3 oz) lardo (cured back fat of pork) cut into thin strips
* 50 g (1¾ oz) butter
* 1 bottle full-bodied red wine
* 5 sprigs parsley
* 3 tbsp plain white flour (all-purpose flour)
* 2 carrots
* 2 stalks celery
* 2 onions
* 80 g (3 oz) marjoram
* thyme
* salt
* freshly ground black pepper
==Directions==
# Poke holes in the meat with a sharp knife and insert the lardo strips.
# Thinly slice the carrots, the celery and the onion, and place in a suitable pot or bowl, along with the herbs, and then add the meat.
# Add the red wine and allow to marinate for 12 hours in a cool place.
# Drain the meat, coat with flour and brown in a saucepan with 30 g (1½ oz) butter over a high flame, then add the marinade and cook over a very low flame for 3 hours and 30 minutes, covered, turning occasionally.
# Remove the meat from the saucepan and slice.
# Strain the cooking liquid and return to the saucepan.
# Add a few slivers of butter, a little flour, and cook, stirring for 3 minutes.
# Place the meat in a serving dish and pour the cooking liquid over it.
# Serve with rather soft polenta.
Category:Slovenian Meat Dishes
Category:Horse meat Recipes
Category:Red wine Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Recipes that need photos