Ben Bayly’s Tahr Tartare

Serves 8

Himalayan Mountain Tahr is my fav game meat taste wise, incredibly exotic animal & hard to believe they are roaming wild in the Southern Alps of New Zealand.

Tips:

Super lean and delicious, perfect to serve raw, if you cannot find Tahr then use any lean game such as wallaby, venison or even beef.

The hot sauce mother is a starter and needs to be made two weeks in advance. If you don’t want to make this, season with your favourite hot sauce.

Ingredients & Methods

Yorkshire Pudding – Make the mixture a day before

  • 250g eggs
  • 250g plain flour
  • 250g milk
  • 1 tsp canola oil

Tartare Mix

  • 300g Tahr meat (diced)
  • 20g chives (chopped)
  • 30g egg yolks
  • 30g ketchup
  • 25g worcestershire sauce
  • 15g wholegrain mustard
  • 12g American mustard
  • 40g shallot (diced)
  • 40g capers (diced)
  • 40g gherkins (diced)
  • 45g grapeseed oil

Hot Sauce Mother

  • 200g ghost chilli
  • 200g brown onion (chopped)
  • 3 garlic cloves (peeled)
  • 1L white vinegar
  • 100g sea salt
  • 100g unsalted butter

Hot Sauce

  • 3kg red capsicums
  • 2 brown onions
  • 3 garlic cloves (crushed)
  • 120ml rice wine vinegar
  • 80g (approx) brown sugar

Yorkshire Pudding

  1. Mix all the ingredients together.
  2. Add water in small amounts to loosen and finish with some canola oil.
  3. Keep the mixture in the fridge overnight.

To cook

  1. Pour oil in eclair molds (or similar), very shallow amount (only enough to cover the bottom) at 200℃ for 3 minutes.
  2. Heat oil in molds.
  3. Remove tray from oven, pour yorkshire pudding batter in the moulds and put back into the oven.
  4. Cook Yorkshire puddings at 200℃ in fan oven for 8 minutes.
  5. Check them to make sure they are crispy.

Tartare Mix

  1. Mix all ingredients except for the diced meat in a bowl and season to taste.
  2. Add the tartare sauce to the Tahr, a little at a time to your preferred amount.

Hot Sauce Mother

  1. Place all ingredients into a fermenting jar, leave to ferment for 2 weeks.

Hot Sauce

  1. Roast red capsicum (can be on the barbecue) until the skin is black.
  2. Once room temperature, peel off and remove seeds.
  3. Cook in a pan with onion and garlic until soft.
  4. Add capsicum, cook it for 2 minuntes.
  5. Deglaze the pan with rice wine vinegar.
  6. Add brown sugar, reduce it.
  7. Blitz everything in a blender, add hot sauce mother to your required taste.

To Assemble

  1. Take the little yorkshire puddings in your hand and scoop the tartare mix into them generously.
  2. Place little dots of hot sauce down the top of the mix.
  3. Garnish with your favorite editable flowers and chopped chives.