Don't the Neighbors over to the West have some mini's? Maybe one got out. If so, we should have mini Cheval backstraps. That would be the least them sum beeches deserve.
I had Horse prosciutto when in Italy a few years back. Didn't know what it was as first, but it was pretty tasty.
People in this country don't have a clue what the rest of the world considers meat.
People in this country don't have a clue what the rest of the world considers meat.
Mule footed black mountain lion.
More than likely a minature horse. With the representative trying to get a law on the books, that makes it legal to trespass to retrieve livestock, the horse owner is trying to get a head start. A small horse is easier to set over a fence, or find a wash out to lead it under. Then he just trespasses at will to "retrieve" his horse.
10 chances out of 9 it is one of my neighbors horses got out.
I wonder what type of call it would come to? OK hunter...... do you have a "Dying Oats Call" or "Mixed Grain Madness Call"???? Just askin.
Maybe you could call it in with a children's birthday party and some goats? I'm kinda like Dennis, I'm all about some shetland backstrap!!!
Sauerbraten (Sour Roast)
Practically a German sacrament
2-1/2 lbs. horse meat roast
4 strips bacon (optional)
soup vegetables: carrot, celery, leek (optional), parsley root (optional), onion (optional)
1 cup red wine vinegar
1 pint red wine (optional)
1 garlic clove
2 bay leaves
1 Tbsp. juniper berries
3 allspice corns and/or cloves
3 peppercorns
1 thyme branch
1/4 cup pork lard
1 Tbsp. flour (optional)
1/2 cup raisins
salt
pepper
maple syrup (to taste)
Vigorously rub the roast with the bacon. Clean and wash the vegetables and cut them into pieces. Bring the vinegar to boil with some water or stock, then let it cool down a bit and add the meat, garlic, spices, and the vegetables. Let it marinade in a closed bowl for several days (but at least 24 hours) in a cool place.
Remove the horse meat from the marinade and roast it in the lard. Then slowly add the marinade, together with the vegetables and the spices. Braise it in the oven for 2 to 21/2 hours at 350 degrees. Remove the bay leaves, the cloves and the juniper berries from the gravy. Strain the gravy, and perhaps thicken it with some flour. Add the raisins and season it with salt, pepper, and maple syrup. Serves 4.
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New campfire tradition maybe???
Practically a German sacrament
2-1/2 lbs. horse meat roast
4 strips bacon (optional)
soup vegetables: carrot, celery, leek (optional), parsley root (optional), onion (optional)
1 cup red wine vinegar
1 pint red wine (optional)
1 garlic clove
2 bay leaves
1 Tbsp. juniper berries
3 allspice corns and/or cloves
3 peppercorns
1 thyme branch
1/4 cup pork lard
1 Tbsp. flour (optional)
1/2 cup raisins
salt
pepper
maple syrup (to taste)
Vigorously rub the roast with the bacon. Clean and wash the vegetables and cut them into pieces. Bring the vinegar to boil with some water or stock, then let it cool down a bit and add the meat, garlic, spices, and the vegetables. Let it marinade in a closed bowl for several days (but at least 24 hours) in a cool place.
Remove the horse meat from the marinade and roast it in the lard. Then slowly add the marinade, together with the vegetables and the spices. Braise it in the oven for 2 to 21/2 hours at 350 degrees. Remove the bay leaves, the cloves and the juniper berries from the gravy. Strain the gravy, and perhaps thicken it with some flour. Add the raisins and season it with salt, pepper, and maple syrup. Serves 4.
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New campfire tradition maybe???
Yep, the 458 may need to test its penetration on a mini horse. You know, wound channel testing for load development and all...
