Ingredients:

500gm Well hung Tahr meat

Butternut cubed

1 Onion chopped

2 Chilli peppers

Mushrooms

Salt and Pepper

1 Tablespoon dried horopito (pepperwood leaves)

1 Tablespoon kawakawa (bush basil)

1/4 cup flour

1 Tablespoon Worcester sauce

I Tin of diced garlic tomatoes

Put dry ingredients into a plastic bag, add the diced meat and shake to buggery

Method:

Pre heat the over to 180°c. Brown the coated meat in a pan with olive oil. Place meat and all other ingredients into a camp oven or heavy metal casserole dish and add water to top of ingredients. Cook ragout in oven for 2 hours (check after 1 1/2 hours on the water level, add more if it’s getting too dry).

Couscous:

Bring 2 3/4 cups of water to the boil. Add 1 1/2 Cups of couscous and a 1/4 teaspoon of salt then remove from the heat and stir for 5 mins. It should be light and fluffy, not gummy. While couscous is sitting, drain then add half a tin of red kidney beans and finely diced red capsicum to a pan with olive oil. When cooked fold this into the couscous mix.