Barry’s Crockpot Tahr Recipe SpotX Wild Foods Recipe from Barry Robson Prep:Overnight Cook:10 hours Difficulty:1 Ingrediants: Hind leg of tahr. ½ cup salt. 2 teaspoons ground coriander. 1 teaspoon turmeric. 1 teaspoon chilli. 1 teaspoon salt. Olive oil. Water. Directions: Place meat in a bucket of water with half a cup of salt. Soak overnight to blanch, tenderise and reduce the gamey taste. Coat crockpot bowl with olive oil. Set to low. Wash and dry the leg of tahr with paper towels. Mix coriander, tumeric, chilli, salt and a little water into a paste. Pour the paste over the meat. Spread paste all over the meat using a spoon. Put the lid of the crockpot on and leave undisturbed for 5 hours. After 5 hours turn the meat over. Coat with curry paste and liquid in bottom of pot. Allow to cook for another 5 hours or until meat is falling off the bone. Serve with rice or mashed potatoes and vegetables. 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.