Camp Oven Tahr

Name: Camp Oven Tahr
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Ingredients: 1½ kg tahr meat, cut into cubes.; 4 large onions, diced.; 1 small glass of red wine.; 1 glass of olive oil.; 2 spoonfuls of tomato paste.; 1 clove of garlic.; 1 teaspoon of pepper.; Salt.; 1 bay leaf.

SpotX Wild Foods Recipe from Barry Robson
Prep:30 minutes Cook:3 hours Difficulty:2

Ingrediants:

1½ kg tahr meat, cut into cubes.
4 large onions, diced.
1 small glass of red wine.
1 glass of olive oil.
2 spoonfuls of tomato paste.
1 clove of garlic.
1 teaspoon of pepper.
Salt.
1 bay leaf.

Directions:

Gently brown the onions and the garlic in oil over a medium fire.
Add the meat cubes and brown them slightly on all sides.
When the meat absorbs the juices, add the wine and let it simmer away.
Dissolve the tomato paste in a glass of water and pour over the meat.
Cover meat with water.
When it starts to boil, reduce heat.
Add salt, pepper and the bay leaf.
Cover with the lid and cook until the meat is ready.
Serve with spuds and greens.

Tahr Recipes

Neil's Crockpot Tahr

Barry’s Crockpot Tahr

Camp Oven Tahr

Tahr
Tahr Considered endangered in their native land, New Zealand is the only place in the world where tahr can be freely hunted. They are rarely found outside their native habitat, with small herds in England, South Africa, New Mexico, California, and Ontario.
Tahr were introduced in 1904 as a gift to the New Zealand government by the then Duke of Bedford. Small numbers were released into the Mt Cook area, where they quickly became established, and it did not take long for numbers to explode. By 1937 they were declared a pest and their population has been managed ever since.
Unlike chamois, the spread of tahr is limited to the central Southern Alps between the Arthurs Pass and Haast Pass. Releases in the North Island were unsuccessful, as tahr seem to prefer the high, mountainous habitat above 1250 metres. An agreement between the Department of Conservation and recreational shooters has created a management plan that restricts the total population to below 100,000. Tahr are culled from helicopters, poisoned with 1080 and targeted by recreational hunters. Valued as a trophy, the bull tahr with 14-inch horns and a full winter coat is a magnificent sight to see in its natural habitat. Throughout the year the bulls travel in mobs, separated from the nannies and kids, except in April through to June when they come together and the bull pairs off with a nanny to mate. Related to goats, they make good eating; although, the bulls can be very strong in smell and taste. As with all game, a young animal is better for the table – avoid lactating nannies. Hang meat for at least two days in a cool place for the meat to set before freezing or cooking.