Baursaks with Horse Meat and Foie Gras

Fluffy baursaks with a light, crispy crust and a light, airy texture. Inside is a filling of tender, slow-cooked horse meat with a rich, meaty flavor, and on top, the baursak is topped with velvety foie gras, which adds a delicate richness and depth to the dish and serves as its exquisite finishing touch.

Baursaks with Horse Meat and Foie Gras

Preparation Time

30-60 mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Appetizer

Limonati by Borjomi citrus
Limonati by Borjomi citrus

Goes with

Limonati by Borjomi citrus

Recipe author

Ingredients

Flour

250 gram

Salt

15 gram

water

150 milliliter

Horse meat

200 gram

Foie gras

45 gram

Sugar

5 gram

Egg

1 piece

Onion

1 /2 Piece

step

droplet

1

chef

Prepare the ingredients. Mix the flour, water, eggs, salt, and sugar to form a smooth dough for the baursaks. Braise the horse meat until tender, then mince it together with the onion. Set the foie gras aside for making the cream.

step

droplet

2

chef

Scoop some of the dough into round molds. Place a filling of braised horse meat in the center of each piece, then completely cover it with dough, shaping them into smooth balls.

step

droplet

3

chef

Deep-fry the baursaks in hot vegetable oil for 2–5 minutes until they develop an even golden crust. Remove the finished baursaks and let the excess oil drain off.

step

droplet

4

chef

Spread a thin layer of foie gras cream on top to complete the flavor and presentation of the baursaks.

Serve

droplet

5

chef

Place the baursaks on a bed of toasted grains to help them stay warm longer, and serve them right away while they’re still warm and the crust is crispy.

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