Thread: Peacock

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

They can live to be 20 plus so try a young one first, as has been said treat it like a pheasant, legs are good too ( the thigh bit ).

Hens are better than male to eat I have been told.

Originally Posted by Friwi

Hens are better than male to eat I have been told.

had a mid winter work doo once where we were to provide the turkeys off the back of a farm in the Kaimais. Came back with just 1 turkey but 6 pea hens (they were large white birds). there used to be quite a few of them around the Whaka area. Plucked them & cooked them with the turkey and nobody noticed the difference. Quite nice if I recall but we harvested them in the winter when there were no crickets about

Pea Hen

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.

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.......

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