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Mt Cook wild thar fillets of local red gooseberry sauce


  • Gently cook the butter and sugar in a large heavy-bottomed pot until melted, stirring now and again, being careful not to burn.
  • Add the gooseberries. Toss well and simmer for about 5 mins.
  • Then cover with stock, season and gently cook for about 20-25 mins until a puree is formed. Taste for tartness, adding more sugar if needed.
  • Oil and generously season the thar fillets, before cooking on a very hot, preheated ridged grill (or BBQ) to the desired degree – no more than medium-rare. Remove and rest for a few minutes.
  • Serve the fillets with a good spoon of the gooseberry sauce and your favourite green vegies on the side.


  • 125 gm butter
  • 45+ gm sugar (any kind)
  • 375 gm gooseberries, washed well and topped & tailed
  • 400 ml chicken stock
  • sea salt & freshly ground pepper
  • 4 thar (mountain goat) fillets, trimmed of all fat & sinew
  • olive oil
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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