@cicerone imposter,
Despite the general Anglophone taboo, horse and donkey meat was eaten in Britain, especially in Yorkshire, until the 1930s,[10] and in times of post-war food shortage surged in popularity in the United States[11] and was considered for use in hospitals.[12] A 2007 Time magazine article about horse meat brought in from Canada to the United States characterized the meat as sweet, rich, superlean, oddly soft meat, and closer to beef than venison.[13]
http://en.wikipedia.org/wiki/Horse_meat
