Horse meat was commonly used in Europe (Germany) after WW II They were no longer required for labor,why feed them?,so they were slaughtered and sold for consumption and was relatively cheap. Due to the nature of the meat being on the sweet side, it was the meat of choice to make the dish known as "Sauer Braten". A vinegar solution,water,salt. pepper corns,cloves,bay leave and sugar was heated up and poured over the meat and marinated for
at least 5 days.
The meat was then roasted, a gravy made from the brine solution and served with red cabbage and potato dumplings.
Yea,i have eaten it,many times, and loved it. I still love Sauer Braten but now
living in the good ole USA, i use Venison instead.
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