Cooking with horse meat

So, I will be making a chili this weekend, and was going to use horsemeat. There is a sort of famous horse butcher in my village, and I thought that chili was the safest way to introduce it to my family before I break out the horse steaks.
I assume it is like cooking deer since it is so lean.
I plan to saute the veggies, then add the meat and cook for just a couple of minutes until the red is gone. Then add seasonings and cook for 5 minutes. Then add the other items (tomatoes, broth, etc) and simmer.

Should I brown the horse fast or slow? High or low heat? Simmer for a long time or short time?

Any tips from the F&D board?

Giddyup!