I slow down for horses....

....in pitta bread with extra chilli sauce.

Please watch your speed when driving in horse-rich areas (Badminton, Burley, Ascot, Olympia etc). However, if the ceramic brakes on your porsche fail to live up to expectations, here's some food for thought.

Recipe ingredients
4 horse meat sirloin slices boneless
Ground cherry sauce
1/4 cup (60 mL) extra virgin olive oil
1 Tbsp. (15 mL) French shallots, chopped
3 Tbsp. (45 mL) Sicilian pistachios
1/4 cup (60 mL) white wine
1/2 cup (125 mL ground cherries, cut in 2
2 tsp. (10 mL) white wine vinegar
2 tsp. (10 mL) maple syrup
1/4 cup (60 mL) demi-glace sauce, reconstituted
Preparation
In a frying pan, warm 2 Tbsp. (30 mL) of olive oil. Brown the shallots and pistachios. Deglaze with the white wine. Let reduce by half. Add ground cherries and let simmer 1 to 2 minutes.
Fold in the vinegar, maple syrup and demi-glace sauce. Simmer 1 minute. Set aside. In a hot frying pan, add the rest of the oil and cook the slices of sirloin 2 to 4 minutes each side. Serve with the ground cherry sauce