Thread: Peacock

Is there any more advice on these since the last post? @Chelsea
I'm going to bang a few over tomorrow and be a shame to waste them. I'm not interested in Eugenie Sage so I'll just whip the breasts out

Skin and take the breast meat off. Slice it thinly and sear in a hot pan.......put to one side along with the scrapings from the pan. Fry some Thai green curry paste in oil in the same pan for 3-5 mins, add the slices of peacock breast and pour a can of coconut cream in and add half a teaspoon of crushed ginger. Simmer for 15 minutes. Add some green beans and a couple of sprigs of coriander, simmer for another 5 mins. Serve over rice. A glass of your favorite white wine well chilled will add to the experience.........

If you dont like coriander, leave it out.......

Originally Posted by Allgood

Skin and take the breast meat off. Slice it thinly and sear in a hot pan.......put to one side along with the scrapings from the pan. Fry some Thai green curry paste in oil in the same pan for 3-5 mins, add the slices of peacock breast and pour a can of coconut cream in and add half a teaspoon of crushed ginger. Simmer for 15 minutes. Add some green beans and a couple of sprigs of coriander, simmer for another 5 mins. Serve over rice. A glass of your favorite white wine well chilled will add to the experience.........

If you dont like coriander, leave it out.......

I am going to try this recipe sometime soon. I've been culling a few in the past couple of weekends on the whanau farm. Hens go to a local to distribute, cocks I've gifted to a couple of local weavers.







Sako .222 + 50gr HDY SP

Originally Posted by charliehorse

..................I'm going to bang a few over tomorrow and be a shame to waste them. I'm not interested in Eugenie Sage so I'll just whip the breasts out

Thank God that she doesn't..................Shudder!