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FROM A FRIEND OF A FRIEND AT THE TOTE - HIS ANNUAL GRAND NATIONAL ANALYSIS - SEE LINK TO HIS OWN WEBSITE AND THIS YEARS TIPS AND ANALYSIS




All,




It?s that time of year again!




Due to popular demand, the annual Grand National Bulletin has been published earlier this year ? and for the first time I?ve gone all high-tech and posted it on-line. This will enable me to let you have further updates right up to the big race on Saturday 10th April.




So you can click on the link below and navigate each section using the menu on the right hand side. There are still 75 horses entered in the race, with the next declaration stage on Monday, so I will update all of the pages including the all important shortlist when the final field is known.




http://grandnational2010.blogspot.com/p/grand-national-facts.html




Happy reading ? and good luck!




JB.





Jason Brautigam

Director of Racecourse Business

Link to comment
https://www.eastdulwichforum.co.uk/topic/10689-grand-national-2010/
Share on other sites

http://www.theitaliantaste.com/italian-cooking/carne/cavallo/ricette-recipe/cav001_img_brasciole_pugliesi.jpg


Horse

Horse meat is used both in the north and in the south of Italy. There are a large variety of recipes from grilled steaks to horse stew and served with polenta, from brasciole to raw meat dressed with lemon juice, salt and olive oil and so on ...

Buon appetito!


6 thin lean horse slices (about 600 g - 1 1/3 lb)


80 g (3 oz) fat, sliced and cut into strips

100 g (3 1/2 oz) semi-firm pecorino cheese

Fresh parsley leaves

Fresh basil leaves

2 garlic cloves, cut into pieces

100 g (3 1/2 oz) onion, finely chopped

250 ml (8 fl oz - 1 C) red wine

300 g (10 1/2 oz) pur?ed tomatoes

2 tablespoons extra virgin olive oil

Salt

Pepper, if you like



This is the best way to enjoy horses I find, hopefully William Rose will soon be stocking this


Oh don't be shy, it's utterly delicious once you have the taste for it


I love the "steak tatar" version made with raw meat & egg




Yummy....( yes very .....)



Giddy up "Neddy" I'm starving



W**F

matthew123 Wrote:

-------------------------------------------------------

. Let us stick to the Horse Racing eh

> Wolf!


_________________________________________


No accounting for bad preparation..


I love horses , but only when they are cooked properly



As I said ....



Giddy up...



W O O F




( did you see that matthew321 ? it's WOOF, not W o l f BTW )

I think it's a bit of both. There were 4 deaths yesterday, there usually are about that many at the meeting before the National itself. I think you hear about it more because of the fact that it's Aintree, but surely there must be more with huge novice fields at smaller tracks?


Don't know if there are any vets on here, but I don't think that a broken leg necessarily means the end of the line for a horse any more, depends on the type of break etc. I remember pics of Mill Reef in a cast, and Dubai Millenium would have been dead a long time before he was, if he had been any other horse.


Oh, now I'm depressed. I'm going back to bed!

If the horse can be bred from, a broken leg is not necessarily a problem. If, however, it is a gelding, the brutal truth is that it's cheaper to destroy the horse than spend a lot of money on a horse that will not do anything more until the day it dies naturally.


Not sure about the morality of that decision. Perhaps a tax on each bet could be siphoned off to care for such horses but racing is a business and most business men are not that sentimental.

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