Summary

Ingredients

• 4 roulade (s), from the horse
• 50 g bacon, lihtly smoked
• 50 g sheep cheese (pecorino)
• 400 g tomato (s), passed
• 2 cloves garlic)
• 1 large onion (s)
• 0.5 ½ glass white wine
• basil
• parsley
• 0.5 ½ glass olive oil
• salt and pepper
• possibly meat broth or water

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Instructions

1. For the filling, finely chop the 2 garlic cloves with a handful of basil and parsley, place in a bowl, and mix with the grated sheep cheese.
2. Lightly pound each of the 4 horse meat slices until flattened.
3. Cover each meat slice with a bacon slice, place the filling on top, season lightly with salt, roll it up tightly, and tie with kitchen twine.
4. Heat the olive oil (0.5 glass) in a stew pan over medium-high heat, add the chopped large onion, and sauté for 3-4 minutes until translucent.
5. Add the tied roulades to the pan and cook for 4-5 minutes, browning well on all sides.
6. Deglaze the pan with the white wine (0.5 glass), scraping up any browned bits from the bottom.
7. Add the passed tomatoes (400 g), reduce heat to medium-low, and stew for 1.5 hours (90 minutes), stirring occasionally.
8. If the liquid reduces too much or the roulades need more cooking, add a few more tablespoons of meat broth or water as needed. Season with salt and pepper to taste.
9. Serve with potatoes, rice, or pasta as a side dish.