In an attempt to jump on the bandwagon of horse-eating, which has become all the rage recently in Britain, I went to buy some horse-meat at my local butcher’s on Saturday. Though the butcher looked aghast at me asking for horse, he did sell me a couple of small Zebra steaks, which I suppose must be similar.
Any tips? Need answer fast, as I’m getting peckish.
Seriously, you got some zebra meat?
Well it says ‘Zebra’ on the packet, though you can’t always trust them I gather.
Dark meat or white meat?
Did you hear hoofbeats …
Visually, texturally…what does it resemble?
It’s vacuum-packed and surrounded by what appears to be blood (I know, maybe myoglobin) but the meat looks quite dark and ruddy, like venison.
I suppose I should just fry it simply with black pepper so as not to adulterate it too much for tasting.
Ha!
Next time ask for cheval or perhaps chevaline. Everything sounds better in French.
I could try, but another butcher I talked to about it said he wouldn’t stock horse-meat as he’d be worried about getting his windows smashed, presumably by some sentimental thugs.
Whereas I’ve always found horses to be overly bony and haughty, so want to eat them largely out of spite. A niche market I suppose.
Savenors on Charles Street in Boston sells weird meats, and has been selling zebra for years. I don’t see it currently listed on their site, though
http://www.savenorsmarket.com/web/shop/category/game-and-specialty/
Try some horsemeat with tomato sauce and Parmesan cheese. Also known as Italian Stallion.
I just find it odd that a place that doesn’t want to sell horse meat would have no problem selling zebra meat.
[Pearls Before Swine] hello, zeeba neighba. we want have you over for cookout. we won’t eet yu, we pwomis. [/PBS]
Make the grill marks go the other way.
Man, if you buy a blender, I don’t wanna know.
Exactly. If I was going to sentimentalise one of them, I would choose the pet zebra (and the horse dinner).
I did fry the steaks with butter and black peppern and it was like a nice flavoursome beef steak, though I managed to dry mine out a bit. But that’s a result of the leanness, plus my poor cooking.
It was so beef-like, I’m slightly worried that it’s cow being missold as a cheap zebra alternative.
Some Japanese restaurants have horsemeat sashimi. Pretty damn delicious, if you ask me.
I once ate zebra testicles in a New York restaurant. They taste something like liver, only milder.