Game meat, horse, raw

Horse meat is a lean, dark red meat eaten in parts of Europe, Central Asia, and Japan, where it's prepared much like beef, in steaks, stews, and cured sausages, and in some cuisines served raw as a thinly sliced dish similar to beef tartare or carpaccio. Its flavor is often described as slightly sweeter and more mineral-forward than beef, and because it's quite lean, quick high-heat cooking methods like grilling or searing tend to suit it better than long braising, which can dry the meat out. It pairs with the same accompaniments used for lean beef cuts, such as mustard, shallots, and red wine sauces.

Horse meat is not widely available in standard grocery stores in many countries and is usually sourced from specialty butchers, so freshness and proper refrigeration or freezing until use matter as with any raw meat. A 28-gram, or 1-ounce, portion has 133 calories with 21.4 grams of protein (43% DV) and 4.6 grams of fat, and it's also a source of iron at 21% DV, giving it a similar nutritional profile to other lean red meats when built into a simple seared or grilled dish. Its sodium (53 milligrams per 100 grams) is low, leaving seasoning largely up to the cook.