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Horse in Toronto?

Tboy Jan 31, 2007 10:32 AM

Does anybody know any restaurants in Toronto that serve Horse?! I've had it in Montreal and enjoyed. I've never seen it on a menu in Toronto though...any ideas?

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    jamesm RE: Tboy Jan 31, 2007 10:33 AM

    La Pallette in Kensington has a Quack and Track dish consisting of horse and duck, although I'm not sure it's listed on the menu.

    1 Reply
    1. re: jamesm
      pinstripeprincess RE: jamesm Jan 31, 2007 10:44 AM

      it's not listed on the menu and you can get just a horse steak if you choose to do so.

      i believe coca has horse tenderloin listed as one of their tapas dishes, a much less refined method of eating it as it's skewered. but it is making it's way through toronto in various forms, even if it's just a special of sorts.

    2. e
      estragon RE: Tboy Jan 31, 2007 10:38 AM

      Batifole serves horse tartare.

      1. t
        Tboy RE: Tboy Jan 31, 2007 10:48 AM

        "Quack and Track"?! You can't be serious! That's pretty funny!

        Actually, I should have defined - I'm not looking for Tartare (I'm daring but not that daring!). A good Horse Steak would get me trotting along nicely (excuse the horrible pub!).

        1 Reply
        1. re: Tboy
          nummanumma RE: Tboy Feb 1, 2007 05:15 AM

          I had the quack and track- my horse was not so great. My husband had just the horse- it appeared to be a much better cut and was tastier. Not sure what the reason for this was or if others have had similar experiences?

        2. j
          jamesm RE: Tboy Jan 31, 2007 10:58 AM

          I wish I could take credit for it, but it's real. I've never tried it but I have heard good things. I'm wondering what that tartare would be like though.

          1. Splendid Wine Snob RE: Tboy Jan 31, 2007 11:01 AM

            Batifole's horse tartare is UNBELIEVABLE

            6 Replies
            1. re: Splendid Wine Snob
              foodyDudey RE: Splendid Wine Snob Jan 31, 2007 12:19 PM

              My wife owns a horse and we both ride, so I'm not allowed to eat any in restaurants. I am curious what it's like, though.

              1. re: Splendid Wine Snob
                orangewasabi RE: Splendid Wine Snob Jan 31, 2007 12:54 PM

                could you describe it please . . . in detail.

                I totally think of myself as an adventurous eater, and love tartare, but I have such a block about horse tartare. I keep imagining it to be stringy and sour, like bad game.

                help me find the courage to try it

                1. re: orangewasabi
                  aser RE: orangewasabi Jan 31, 2007 01:01 PM

                  it's actually quite similar to beef, I actually find it to be more mellow. Obviously it's also leaner.

                  Batifole's version is indeed quite tasty.

                  1. re: orangewasabi
                    Splendid Wine Snob RE: orangewasabi Jan 31, 2007 01:52 PM

                    It is extremely tender and has a slight sweetness to the taste (very subtle but present). Not at all stringy or "gamey" tasting. I've also had BBQ'd tenderloin in Iceland (where it is also quite popular). So tasty, and much more memorable than most beef dishes.

                    Batifole serves it with quite a bit of garlic. Honestly, just try it-you won't be disappointed.

                    1. re: Splendid Wine Snob
                      spigot RE: Splendid Wine Snob Feb 1, 2007 08:23 PM

                      That fits with my memory. I had shredded horse on farfalle in Venice last fall, and it too was sweet. I found the both the flavour and texture quite distinctive (neither good or bad, just notably un-beef/pork-like), but that may have been just perception - I was pretty conscious of it being horse.

                      1. re: Splendid Wine Snob
                        mogo RE: Splendid Wine Snob May 26, 2008 09:39 AM

                        I had horse sashimi once ... very soft and more subtle than beef.

                  2. t
                    The Macallan 18 RE: Tboy Jan 31, 2007 11:01 AM


                    1. estufarian RE: Tboy Jan 31, 2007 01:03 PM

                      Coca has it cured and thinly sliced.

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                        faijay RE: Tboy Jan 31, 2007 02:13 PM

                        I had it at the restaurant at JKWB. Horse tartar--it is very lean and tender and actually it tasted quite good, but I could not get it out of my head that it was horse. I ate the whole thing, but I am not sure I will eat it again. That said I honestly believe that food is food and we should try as many different things as possible, although I know I will never eat pigs trotters. Convince me otherwise if you will.

                        2 Replies
                        1. re: faijay
                          DrewStar RE: faijay Feb 1, 2007 09:41 PM

                          The meat inside pigs' trotters after a nice braise is something I would suggest you try. Very succulent. Regarding horsemeat: had horse tenderloin in northern Italy which was very similar to a good beef tenderloin, but as other posters have said, it has a sweeter flavour. If you will eat a cow I don't see the problem with eating a horse, or a pig's foot for that matter. IMHO.

                          1. re: DrewStar
                            faijay RE: DrewStar Feb 2, 2007 10:41 AM

                            I guess the pig trotter thing comes from lunch at Tante Claire in London (now Gordon Ramsey's), which was a three star restaurant with chef, Pierre Koffman. Trotters were the signature dish and I told my sister who was coming to lunch with me, that I was going to order it. However, when I saw it rushing by me looking like crossed pigs feet, with the nails attached (this could be a false or fill in memory) I just could not make myself order it. I love pork and believe it is probably good, but...?

                        2. t
                          Tboy RE: Tboy Feb 2, 2007 07:13 AM

                          My Horse experience was at Continental in Montreal (Rachel and St Denis) - I had Horse Steak and Frites...it was excellent - sweet tasting, and quite unlike beef. The meat it darker throughout the meat, whereas beef is pink in the middle. I enjoyed it very much, and forgot instantly that it was horse at all. Very tasty!

                          1. f
                            faijay RE: Tboy Feb 2, 2007 10:43 AM

                            Speaking of horses--I read an article on Chez Pim about using horse fat to fry pommes frites. Apparently, it is the best frying medium for potatoes, but has a very unpleasan smell when heated up. Anyone ever tried it?

                            1. laurelmcg RE: Tboy Feb 4, 2007 09:29 AM

                              I've heard that Pony on College also serves horse: http://www.toronto.com/restaurants/li...

                              1. anachemia RE: Tboy May 17, 2008 08:23 PM

                                Along the same vein, anyone know of any high-quality butchers who sell horsemeat in the GTA?

                                1 Reply
                                1. re: anachemia
                                  Smalph RE: anachemia May 23, 2008 01:50 PM

                                  Whitehouse Meats in the St. Lawrence Market often sells horse, and can order it for you. But you have to ask, as it's not kept on display.

                                  If you're planning on using it for tartare, make sure they don't get/give you the cut that has pork fat (!) wrapped around it.

                                  If you're planning on cooking it, medium-rare at most. Yum!

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