I put “Yes, never again” but a better answer is “only once so far”. I don’t recall it tasting that great, and it was kind of tough. But if someone had some and told me it was great I’d try it again. No issue with the concept, just the execution.
Not knowingly, though some of the “mystery meat” I had in my college dining hall made me wonder, as it tasted like no flesh I’ve sampled before or since. I don’t think I’d ever order horse off a menu, but I would consider trying a bit if it were one of several protein options at a potluck supper or buffet restaurant.
I’ve eaten squid, ostrich, kangaroo and shark.
Since I regularly eat sheep, pigs and cows, I wouldn’t have a problem with horse.
[Eerie music ON] You know that badly-behaved student who dropped out of sight… [Eerie music OFF]
Same here. When I was in college a roommate brought some home and we ate it, but I haven’t eaten it since because it’s hard to find around here, (Oregon), it’s more expensive than beef, and, while i liked it, I wasn’t all that impressed.
I agree.
I’ve never eaten horse, nor do I have any interest in trying it.
This (see gray box) is vat meat.
Was this in Kazakhstan?
But as to the poll, I have tried it in restuarants here, not in a steak form but shredded with pasta. It had a nice colour but no distinct taste other than the sauce in which it had been prepared .
What I would like to know is are these horses bred for this specific pupose? Do you get horse veal? ( that is young foal fed only on mares milk) or is the meat taken from the male offspring whilst the female is allowed to mature to produce more horse? Italians here seem to eat it but dont know much about its production
Neigh!
I’ve had horse meat a number of times, but I’m not a big meat eater.
I’ve had it in steak form, and find it a lot like beef, only more tender and a little sweet.
It’s pretty good in tartare form-- if you like raw meat, of course.
There is such a thing as viande de poulain, (foal or colt meat), but I haven’t tried it. I don’t think there’s widespread consumption of it.
BTW, I can buy horsemeat at my regular grocery store (Loblaws), but it comes vacuum-packed, not in a meat case with other meats, because of some people’s reticence or taboos.
Rumour used to have it that the racecourse hamburgers were made using the horse that ran last in the first on the card, but that’s as close as I’ve got.
Again not enough choices in polls.
I have eaten it exactly once and would do so again. My only opportunity to eat it was in Brussels at a reasonably decent restaurant. Tasted quite good (I think a lot of how good it tasted was from how they seasoned it) and quite tender. It’s possible but unlikely that I’ll get the opportunity to try it again, but I’d be happy to if the opportunity presented itself.
Yep. Had some last night at a fabulous charcuterie place in west end TO, as a matter of fact… they do a wicked good horse tartare sandwich with spicy mayonnaise that is to die for.
I can’t vote because I’ve only had it once but would do so again if it were ever convenient.
I like all meat except mutton and lamb.
Once, in France, never again.
I’m so sorry Flicka, I didn’t know
You don’t know what you’re talking about.
Horses are given wormers only 3 or 4 times per year, not on a daily basis. And wound cream or pain medication is given only when they are wounded, which certainly ought to be even less frequent than that. If your horse gets wounded or is in pain more often than that, something is very wrong about the way you are taking care of your horse!
And do you think cattle or pigs don’t get wormed, or treated with wound medications and pain relievers when they get hurt? What, do you think they are just left to suffer if they get hurt? You’ve been listening to way too many PETA commercials, fella.
No. It was in Kyrgyzstan, but I would imagine the Kazakh kymyz to be the same thing. I kind of liked the kymyz (except for the little lumps of … something … that was inevitably floating around in it) - my girlfriend hated it. She thought it tasted like throwing up in your own mouth…
Here in Troll Country, horse meat is only eaten in some traditional cured sausages (think salami-type meats). I’m pretty sure I’ve eaten them once or twice, but in general I find the sausages awfully salty and don’t eat them outside of a spekemat party in the summertime (when I tend to concentrate on the cured ham anyway). Also, they don’t really give you much of an idea of what the meat tastes like.
Would I eat it if served it? I’d probably try it. Heck, I love reindeer meat, and I have a lot more emotional baggage around Rudolph than Flicka 
I guess the sausages are a bit of an acquired taste - I love ‘em, but then I’ve grown up eating the stuff. (Howdy, neighbor!
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I’m very fond of horses as animals, but have no qualms against eating them. With the racing industry continuing their overproduction of animals, slaughter is really the only option - and (as long as they’re healthy and drug free) we might as well eat them.
Speaking of mares’ milk, does anyone know what it’s like wrt lactose? I’d love to try it, but not if it makes me sick.
I’m not totally sure. When I was in Japan and we were out for sushi one night the guys told me that one of the dishes was raw horse. I assumed it was actually raw beef and they were just telling me it was horse to see how I would react. They were fond of giving me stuff and then watching my reaction when I ate it. I think it is a common game that they play with the new foreigners. Was it really horse? Maybe. Whether it was raw horse or raw beef my problem with it was the texture and not the taste. It felt weird in my mouth. Enough wasabi and could get anything down.