Horseman Stew (Pastissada)
 
2 lb.  horse meat
4   ts olive oil
2 oz.  butter
1/2 lb.  onions
1-1/4 lb.  pureed tomatoes
  salt
  pepper
1 pint  of red wine
 
*wine should be either amarone, bardolino, or valpolicella 
 
tenderize the meat by pounding it with the dull side of a heavy 
knife, and cut into cubes. 
heat the oil and butter in a large pan, and brown the chopped 
onions. add the tomatoes and the meat. salt and pepper to taste, and 
cook for about half an hour. 
pour in the wine, cover and cook over low heat for at least 3 hours. 
serve with polenta or potato gnocchi. 
 
note: pastissada is better reheated the next day. 
-- 
(ID: 12225) Mirror: rec.food.recipes: Mon, Jun 16, 2003


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