Ka Pai to Tahr Pie


1 leg of Tahr
Kumara x 4 – cut in cubes
Onions x 2, chopped
Oranges x 2, sliced
Dark beer – 375ml
Soy Sauce (Japanese) 200ml
Glasseye Creek Sauce – 250ml
Beef Stock – 250ml
Crushed garlic x 2 teaspoons
Salt and pepper
Cooking oil, 50ml


Season the Tahr leg with salt and pepper.
Mix soy sauce, beef stock and 50ml of cooking oil and baste the tahr
Add kumara and orange slices.
Cover dish and roast at 160 C for 2 hours.
Remove cover and roast for another hour.
Discard orange slices, drain liquid from dish.
Transfer kumara to a casserole dish, add onion and the liquid from roast.
Remove meat from bone and add to dish with kumara and onions.
Add garlic, Glasseye Creek and beer.
Simmer uncovered at 160 C for 1.5 hours.
Serve as a casserole, or transfer to pie dishes, cover with pastry, brush pastry with egg and bake for 30 mins at 200 C.