Preparation
Horse meat has a slightly sweet taste reminiscent of a combination of beef and venison. Meat from younger horses tends to be lighter in color while older horses produce richer color and flavor, as with most mammals. Horse meat can be used to replace beef, pork, mutton, venison and any other meat in virtually any recipe, although the cooking time is shorter than that of beef or pork. Horse meat is usually very lean and tender. Jurisdictions which allow for the slaughter of horses for food rarely have age restrictions, so many are quite old. However, unlike many other types of meat, horse meat becomes more tender as the animal advances in age.
Those preparing sandwiches or cold meals with horse meat usually use it smoked and salted. Horse meat forms an ingredient in several traditional recipes of salami.
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