Game meat, horse, cooked, roasted

Horse meat, in the places where it's eaten, is prepared much like lean beef: roasted, grilled as steaks, cured into sausages, or thinly sliced for carpaccio-style dishes in parts of Europe and Central Asia. It has a fine grain and a slightly sweeter, richer flavor than beef, and because it's very lean it's often roasted at a lower temperature or braised to avoid drying out, similar to how a lean beef roast is handled in the kitchen. It's traditionally served with the same accompaniments as a beef roast, from mustard and pickles to a simple pan gravy.

If preparing a roast, cooking it to the same internal temperatures used for beef and letting it rest before slicing helps keep the lean meat juicy. At 175 calories and 28.1 g of protein per 100 g, with protein at 56% DV and iron at 28% DV, it functions as a lean, high-protein roast; carving it thin and serving it alongside root vegetables or a pan sauce works the same way it would for a lean beef roast. Because the fat content is low, resting the meat properly after cooking matters more here than with a well-marbled cut.