Z is for Zebra - A to Z Challenge 2015

Originally I wrote my blog about zucchini, but having written about Zebra on both of my previous A to Z challenges, I couldn’t resist checking on whether it is considered edible. It is, in fact.


I present you with a dazzle of zebra.

It doesn't really surprise me that they are eaten because horse is eaten in France and there are many similarities. There are lots of things which are eaten in other parts of the world which we would never consider. Dogs for instance or monkey brains. I am pretty good at trying most foods but I think I would balk at some of them.  But then I have never been starving and then I believe you will eat anything. I have also been told that there are zebra farms and my friend said she had tried zebra meat but didn't think that much of it.


Cooking with Zebra

Zebra is very lean, low fat and tastes excellent.  Unusually for a red meat, zebra has a very light flavour.

Zebra steaks should be cooked like a nice piece of Venison but don't cook more than than medium rare.  If you want to be really bold, try it as a carpaccio.


Zebra Stew

• 1 ½ lbs. zebra meat, using topside
• 1 tablespoon flour
• Good pinch of mixed herbs
• 1 lb. tomatoes, peeled
• Salt and pepper
• Pinch of celery salt
• 3 tablespoons oil
• 1 large onion
• Pinch of paprika
• 1 cup stock or Knorr-Swiss onion soup
• ½ cup cream

Cut meat into stewing pieces, dip in seasoned flour and brown in oil.  Add tomatoes, quartered and seeds removed, then the stock or soup and seasoning.  Simmer until tender, depending on age of zebra. Just before serving add cream and a little red wine, if available.

That is the end of my contributions to the A to Z for this year. I've had fun, I hope you have too.

Have a great day