Thread: Peacock

Pea Hen

Originally Posted by Sideshow

Yes I've eaten them, there ok. Just breast them out give them a singe in the pan with olive oil to seal in the flavour then 12 mins in the oven at 220.
Oh and if you can get them to fly they are good sport. Oh don't gut and pluck it's really bad

Neighbour in Oz had some. Bastards used to land on our roof and squawk and shit.... till I started shooting them. They taste alright, but as @Sideshow said, don't gut and pluck them. They are like Eugenie Sage- full of shit. And it pongs. Funny, they went extinct around our area.

God I hope she doesn’t land on my roof and start any oh that carry on

I tried cooking one once, must have been cricket month It tasted like shit.

Originally Posted by Moa Hunter

Any dry fleshed game birds are best cooked in oven bags.

many years ago when i worked in a huge commercial bread bakery we would take our wild turkey in , wrap them i dough and bake them slowly with the bread. the dough sealed in the juices .... fresh bread and tender moist turkey.....yummy

Originally Posted by Marty Henry

Before turkeys were introduced to europe the most common big bird eaten was peacock.

I'd say that was Goose/Geese.

Should have said upland bird then I guess

they are great if you use them in a Chicken lasagna recipie
the juicyness of it overcomes any tendency to go dry refer to your (or ya mums) edmonds cookbook

also if you shoot them in the months without the letter R in them ie. may june july august. The eating quality will be a lot better
if you know what they are eating you can eat them year round but I think crikets give them a taste that is less nice than the other months

The breasts are excellent eating. King of the Pheasant family.

Originally Posted by Gapped axe

The breasts are excellent eating. King of the Pheasant family.

Quite true, just big pheasants. Perhaps that's the reason for the 'don't pluck warnings' ergo I'm not the pheasant plucker etc...
Anyway I have eaten plenty of the domestic roof shitting models and they were great roasted in the way I earlier posted.

Breast them then slice crossways into small steaks/medallions. Sear hot and fast and they taste awesome.

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.......

tastes ok, bit dry though
somewhere between tuatara and yellow eye penguin

Originally Posted by gonetropo

tastes ok, bit dry though
somewhere between tuatara and yellow eye penguin

So.....ball park Kereru?