Glasseye Creek Wild Tahr Pie

INGREDIENTS

• 1 kg (approx.) Premium Game Tahr dice
• 2 t crushed garlic
• 1 onion, diced
• 2 kumara, diced
• 1 orange, juice + rind
• 180mls dark beer
• 100mls soy sauce
• 150mls Glasseye Creek Sauce
• 150mls beef stock
• Salt and pepper
• Olive oil
• Store brought or homemade pastry

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​METHOD

1. Heat the olive oil in a pan and brown the meat in batches taking care not to overcrowd the pan. Remove meat and set aside. 
2. In a large heavy based pan add a little oil then sauté onion and garlic for two minutes or until soft. Return the meat to the pan.  Add all other ingredients, bring to the boil, reduce heat, and cook on low for two hours or until meat is tender, stirring occasionally.  Once cooked transfer to a shallow tray to cool. 
3. Line a large pie dish with pastry and fill with the cooled meat mixture.  Cover with pastry lid and seal the edges, make small slits in the top with a knife.  Brush with egg wash or milk and bake for 30 minutes at 200°C.  

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