Horsemeat Stew with Lentils

(serves 4)

• 300 g horsemeat

• 100 g brown mushrooms

• 150 g broccoli

• 50 g lentils

• 1 onion, finely chopped

• 3 garlic cloves, cut

• handful of blue raisins

• 400 ml chicken stock

• 200 ml white wine

• dash of eau-de-vie

• 6 cloves

• 3 bay leaves

• 1 tbsp olive oil

• black pepper

• 3 - 5 springs fresh parsley

• 3 - 5 springs fresh thyme

• salt and other seasonings for meat

1 In a large non-stick skillet or Dutch oven heat olive oil over medium-high heat. Add onions and sauté for 5 minutes. Increase the heat to high, add horsemeat and sauté for another 5 - 10 minutes from all sides.

2 Stir in garlic, mushrooms, broccoli and raisins, and sauté for 5 more minutes. Add black pepper, bay leaves, parsley, thyme, cloves and season with salt.

3 Pour white wine and eau-de-vie, cover with a lid and cook over medium heat for 10 minutes. Pour in chicken stock and adjust seasoning, if needed. Bring to a boil, then add lentils.

4 Reduce the heat and simmer for 35 - 45 minutes, or until flavours are well blended and meat with lentils are tender.

5 Serve in small bowls or soup plates, and garnish with fresh parsley.

My Tips:

• Keep in mind that horsemeat has to be cooked longer than other types of meat.