1 pound horse meat
1 pint heavy cream
1/8 cup homemade cider mustard
salt and pepper to taste
1 small onion, sliced
1 cup applesauce
1 1/2 tablespoons dry white wine
1/4 cup apple cider vinegar
2 tablespoons honey
2 tablespoons distilled white vinegar
1 teaspoon distilled orange juice
1 teaspoon brown sugar
1 tablespoon distilled white vinegar
In a medium saucepan, mix the heavy cream, chicken, cider mustard, salt and pepper. Cover and simmer over low heat for 5 minutes, stirring occasionally. Remove from heat, and stir in the onion and applesauce. Let cool. Mix 4 tablespoons wine vinegar into the pan with the chicken liquid and 1 teaspoon dry white wine. Mix until fully dissolved but not boiling, stirring gently as needed. Divide the liquid evenly between two glasses. Pour 1/4 cup apple cider vinegar over the horse meat and top each one with a piece of onion. Cover with a glass plate, and seal.
Pour the remaining yogurt over the meat and serve just before introduction of the bacon and meat gravy.
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