C'mon, 'fess up. Who among us hasn't stared at USC's Trojan Horse, Traveler, and not thought, "Daaaaamn...I could go for some ribs about now." Booze munchies. We haz them!
Now before anyone complains to PETA, remember the lessons that Zachary Running Wolf and Dumpster Muffin taught us: Memorial Stadium was built on the bones of long, long, long, loooooooooooong lost Native American peoples who probably ate anything and everything, including horse. Thus, we are simply embracing the true spirit of Memorial Stadium with our featured recipe.
Fruity Horsemeat Roast (The Fruity Part is totes for Kiffykins and Barkley's bleached roots, amirite?)
- 1 1/4 lb. (6565 g) horsemeat roast, wrapped in pork fat
- 1 Tbsp. (15 mL) oil
- 1 medium onion, minced
- 2 Tbsp. (30 mL) lemon juice
- 1 cup (250 mL) canned sliced peaches
- 1/2 cup (125 mL) sliced fresh or preserved mangoes
- Salt and pepper to taste
- 1 1/2 cup (375 mL) beef broth
- 1/2 cup (125 mL) plain yoghurt (1%)
Preheat the oven to 350°F/180°C.
In an ovenproof pot, brown the roast on all sides in oil.
Add the onion and sauté for 5 to 6 minutes. Remove roast.
Deglaze with the lemon juice, add the peaches and mangoes and salt and pepper.
Add the beef broth and bring to a boil. Return roast to pot.
Cook in the oven, covered, at 350°F/180°C for 50 minutes, until tender.
Remove the roast from the pot and keep warm.
Add the yoghurt to the cooking juice, stirring using the back of a spoon.
Slice the roast and pour the sauce on the slices or present the whole roast on a service platter with the sauce in a gravy boat.
And because we at CGB are givers (or have issues), here's a bonus recipe to start toasting away the sorrows of watching Robert Woods score a bazillion points against us:
1/2 pint Guinness® stout
1/2 pint Coca-Cola®