Horse Meat Tartar with Mint and Sicilian Capers

HORSE MEAT TARTAR

Horse Meat Tartar with Mint and Sicilian Capers

By Master Chef Gianluca Deiana Abis

History of Horse Meat Tartar

Horse meat is a common ingredient in many European cuisines, particularly in countries like Italy, France, and Belgium, where it has been consumed for centuries. In Italy, horse meat is often used in both cooked and raw preparations, and one of the most popular ways to serve it is as tartare. This dish is particularly beloved in the regions of Piedmont, Liguria, and Lombardy, where the consumption of horse meat has long been a tradition due to the availability of high-quality, free-range horses raised for meat.

In this particular variation, the use of mint and Sicilian capers adds a refreshing contrast to the rich, delicate flavor of the horse meat. The combination of these fresh ingredients with the raw meat brings out the best of Italian flavors, showcasing the natural qualities of the horse meat while adding a Mediterranean touch.

Ingredients

• For the Tartar:

  • 8 oz (225g) fresh, high-quality horse meat, finely chopped or minced (ask your butcher for the best cut, preferably from the tenderloin)

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • 1 small shallot, finely minced

  • 1 tablespoon fresh mint leaves, finely chopped

  • 1 tablespoon Sicilian capers, rinsed and chopped

  • 1 egg yolk (optional, for richness)

  • Salt and freshly ground black pepper, to taste

• For Garnish:

  • Fresh mint leaves (for garnish)

  • A few whole Sicilian capers (for garnish)

  • A drizzle of high-quality extra virgin olive oil

Preparation Steps

1. Prepare the Horse Meat:

• Make sure the horse meat is very fresh and has been kept cold. You can either chop the meat by hand with a sharp knife or use a meat grinder to mince it finely. The texture should be delicate and smooth, not chunky.

• Place the finely minced horse meat in a chilled mixing bowl.

2. Mix the Tartar:

• Add the finely minced shallot, chopped mint, and chopped Sicilian capers to the meat. The capers add a burst of briny, tangy flavor, while the mint adds a refreshing, aromatic note.

• Stir in the Dijon mustard and Worcestershire sauce to bring together the flavors and add depth to the tartar.

3. Add the Egg Yolk (Optional):

• If you wish to make the tartar richer and smoother, add the egg yolk. Stir gently to combine, ensuring the yolk coats the meat, creating a creamy texture.

4. Season the Meat:

• Drizzle the extra virgin olive oil over the mixture and stir to combine. Season with salt and freshly ground black pepper to taste. You can adjust the seasoning according to your preference, adding more capers or mint if needed.

5. Serve:

• Form the tartar into a small mound or serve it in a ring mold for a neat presentation. Garnish with fresh mint leaves and a few whole Sicilian capers on top for an extra burst of flavor and visual appeal.

• Drizzle a little extra virgin olive oil around the plate for added richness and finish.

Chef Tips:

1. Freshness of the Meat:Horse meat should be fresh and of high quality, ideally purchased from a trusted butcher who specializes in meats like horse. The freshness of the meat is critical, as it is served raw. Make sure to request that the meat is freshly prepared or frozen first to ensure safety.

2. Balancing the Flavors:The key to a successful tartar is balancing the rich, delicate flavor of the horse meat with the freshness of the mint and the briny, tangy capers. Taste and adjust the seasoning as you go to ensure a harmonious balance.

3. Egg Yolk:If you decide to include the egg yolk, ensure that the eggs are very fresh, as they will be consumed raw. The egg yolk adds richness and a smooth texture to the tartar. However, if you're uncomfortable with raw egg, you can skip this step and rely on the olive oil for creaminess.

4. Serving Suggestions:Horse meat tartar is often served as an appetizer or a light main course. It pairs well with crusty bread or toasted crostini, which help to scoop up the tartar. A chilled glass of Prosecco or a crisp Pinot Grigio will complement the freshness of the dish perfectly.

5. Sourcing the Ingredients:If you're using Sicilian capers, ensure that they are packed in salt, not vinegar. The salt-packed capers have a more intense flavor and are essential for achieving the authentic taste of this dish. Remember to rinse them well before use to remove excess salt.

Wine Pairing:

1. Prosecco (DOC or DOCG):A refreshing glass of Prosecco is an excellent match for horse meat tartar. Its light, sparkling nature and crisp acidity help balance the rich, delicate flavors of the tartar, while the effervescence cleanses the palate between bites.

2. Pinot Grigio (from Veneto or Friuli Venezia Giulia):A well-chilled Pinot Grigio with crisp acidity and subtle fruit notes will pair beautifully with the fresh mint and tangy capers. Its lightness allows the raw flavors of the horse meat to shine through without overwhelming them.

3. Vermentino (Sardinia or Liguria):Vermentino is a medium-bodied white wine with herbal notes that pair well with the mint and capers in the dish. The minerality and slight bitterness of Vermentino complement the richness of the tartar and the olive oil, enhancing the freshness of the entire dish.

Enjoy your Horse Meat Tartar with Mint and Sicilian Capers!

This dish is a unique and flavorful experience that highlights the quality of the ingredients and the balance of fresh, Mediterranean flavors. It’s a true reflection of Italian culinary traditions, combining high-quality raw meat with the aromatic freshness of mint and the salty tang of Sicilian capers. Buon Appetito!

---