Ka Pai to Tahr Pie
Ingredients
- 1 leg of tahr
- 4 kūmara, cut into cubes
- 2 onions, chopped
- 2 oranges, sliced
- 375 ml dark beer
- 200 ml Japanese soy sauce
- 250 ml Wild Meat Sauce
- 250 ml beef stock
- 2 tsp crushed garlic
- 50 ml cooking oil
- Salt and pepper
Method
Season the tahr leg with salt and pepper.
Add the soy sauce, beef stock and the cooking oil.
Add the kūmara and orange slices.
Cover the dish and roast at 160°C for 2 hours.
Remove the cover and roast for another hour.
Discard the orange slices and drain the liquid from the dish.
Transfer the kūmara to a casserole dish and add the onion and the roasting liquid.
Remove the meat from the bone and add it to the dish.
Add the garlic, Wild Meat Sauce and beer.
Simmer uncovered at 160°C for 1½ hours.
Serve as a casserole, or transfer to pie dishes, cover with pastry, brush the pastry with egg and bake for 30 minutes at 200°C.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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