Recipe for

Horse Roulade with Thyme

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Ingredients for the Roulades

Makes 4 servings

4     large roulades   *

1/5   lb.   cream cheese   *
16   slices   cooked ham   *
1     leek   *
8     field mushrooms  
4   tbs   thyme   *
    pepper   *
    salt   *

1/5   lb.   celery  
1/5   lb.   field mushrooms  
1/5   lb.   onions   *
3   cloves   garlic  
1/10   lb.   parsley root  
1/2   c   red wine  
1/2   c   water   *
1/4   c   sour cream  
  Ingredients for the roulades

The basic ingredients for the sour roasted horse are marked with an asterisk *. Yet the other items serve to enhance the fine flavour of the dish.

Use a full-bodied Pinot Noir for the red wine to correspond perfectly with the horse meat.

The ham should be horse as well -- it is usually of extraordinary quality.

In the stuffing, some might like onion rings better than leek.


Cut thin slices (1/10") from mushrooms and leek.

Chop celery, parsley root, garlic and onions into small cubes.

Chop thyme (fresh thyme is best, but dried thyme is good, too).



chopped ingredients


Fill roulade with:

  • Cream cheese
  • Thyme
  • Ham
  • Leek
  • Mushrooms
  • Pepper & Salt

Roll up and tie up.

Season again with pepper and salt.




Fry meat well in olive oil. A lot of flavour is created in this process.

Put aside meat.

Fry vegetables in the same oil as meat; add the mushrooms last.

When everything has a nice brown colour, add red wine and water.

Put meat back into sauce together with any escaped liquid.

Bring to a boil.




Put into the oven at 300°F (150°C or 420K) for 3 hours. Check every hour for enough water.

Take out the roulades, set aside and keep warm.

Blend the sauce with a hand-held blender until it is smooth and possibly let it reduce if it is too thin.

Then add the sour cream and possibly season with some more salt and pepper to taste.



Serve with home-made tagliatelle pasta and green beans.

Overview    Plate


October 1st, 2007
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