Thread: Peahen & .22WMR

Originally Posted by roryd0904

I find the .22 Magnum to be a brilliant calibre, it's just so versatile!

The .22WMR is a highly underrated cartridge in my opinion. The only real limitation is that it isn't allowed on DOC land, but if you want to step up then the mighty .22Hornet is less raucous than a .222/.223 and well up to the task.

Anyhow, here's the lovely hen I took at 20 metres. Really chuffed. Have chopped up the breast meat and its marinating overnight - anyone got any experience with cooking peafowl? Any help much appreciated!

Cheers

I have used peafowl for biltong quite a bit. Breasts often don't have too much flavoir of their own but the drumsticks can, and they're rather chewier. It helps if you snap the feet off and you can often pull the tendons through with them.

If I were to cook it, i'd probably go for a yoghurt marinade and a slow cast iron pan cooking. Pick any asian, indian, african, jamaican style of curry.
Breasts could probably be used in place of any meat in a stirfry or laksa or depending how thick they are, filleted crumbed and served.

Originally Posted by roryd0904

Just looked up ft./lbs for .22WMR subsonics and that's pretty true!

Same heeled projectile of same weight at same velocity == same FPE (and trajectory)