This dish is a take on Beef Olives, which many of us would have had as kids. Don’t ask me why they’re called olives as they contain no actual olives. For this recipe I have used leg meat but any cut can be used here really as it going to be slow cooked. I would recommend saving your back steaks for a different recipe but if you do use a prime cut then you won’t have to cook it for as long in order for it to be tender.
Tahr Olives with Mushroom sauce
150g Minced beef (or other meat of your choosing)
1Tbs Onion (finely diced)
1cl Garlic (crushed)
1tsp Dried mixed herbs
20g (3 heaped Tbs) Breadcrumbs
1 rasher Streaky bacon (or ½ middle or shoulder bacon)
Good pinch salt and pepper
12 or so Toothpicks
3Tbs Flour for dusting
100g (6 large) Button mushrooms
60g (1/2) sliced onion
1 knob Butter
1tsp Cooking oil
500ml beef stock (or water and 1 stock cube)
Salt and pepper to taste
Whisk up your egg until the white and yolk and mixed together well. Finely dice or mince the bacon. Combine all the ingredients together in a bowl and set to one side.
Trim up your Tahr removing any sinew and silver skin. Cut into large slices about 1-2cm thick and using a heavy blunt instrument gently bash out to about 1/2cm thick as if you were making Schnitzel. Lay out your Thar on your chopping board and then using your hands shape the stuffing into sausage shapes big enough to fill each piece of Thar. To make the olives place the stuffing at one end of the meat and then roll up the meat around the stuffing and secure with a toothpick. Dust each roll in flour and set to one side while you get your sauce ready.
Slice up your mushrooms, slice the onions and finely dice or crush the garlic. Heat a fry pan over a moderate to high heat with 1tsp of cooking oil. When hot fry your Tahr giving it a nice browning on each side and then transferring to a casserole dish. Add a knob of butter to the pan and fry the mushrooms, onions and garlic until nicely browned then add to the casserole dish with the Tahr. Place the pan back on the heat and add about ¼ of the stock to the pan and using a wooden spoon scrape all the brown bits off the bottom of the pan as this will give you some good flavour. Add the hot stock from the pan along with the remaining stock to the casserole dish. Cover with a lid of tin foil and cook at 160C for about 1hour 45minutes of until the meat is tender. If the sauce is not thick enough you can always drain it off and thicken it with cornflour if needed. Season to taste then pour over the olives and serve with some buttery mashed potatoes.
MacLean Fraser http://macleanfraser.com/