Thread: peacock tenderness

Originally Posted by MB

Did you over cook it?

I cooked it what I would call "perfect" for a poultry breast still moist as can be
4 min one side 3 minutes the other, just like the youtube video told me to as I was cooking it
still tons of juice and I rested it for 5min as well

I feel like I need to try a pukeko to see if its even near as rubbery

the animal was a youngish male that was still a rising animal, small tail as well as not quite but nearly full size
what I "thought" would be a good eater

even if It was half as chewey as that one was It would still be far to chewey to be enjoyed by humans

it did get me thinking tho, they come from india and Iv never seen an indian person eating, cooking or hunting them
maybe this is the bird for looking at and I should be eating the turks instead

Originally Posted by Bill999

I cooked it what I would call "perfect" for a poultry breast still moist as can be
4 min one side 3 minutes the other, just like the youtube video told me to as I was cooking it
still tons of juice and I rested it for 5min as well

I wasn't being a dick, this is my new duck breast recipe which works very well. Maybe it'll work for pheasant.

• Score skin
• Heavily season with salt and pepper
• Fry in pan with butter for 1 minute each side
• Place in oven skin side down for 8 minutes at 200C
• Rest for 5 minutes
• Cut across grain

Originally Posted by MB

I wasn't being a dick, this is my new duck breast recipe which works very well. Maybe it'll work for pheasant.

• Score skin
• Heavily season with salt and pepper
• Fry in pan with butter for 1 minute each side
• Place in oven skin side down for 8 minutes at 200C
• Rest for 5 minutes
• Cut across grain

Didn’t even sense any Ill intent, I was considering finishing it in the oven but was hoping it would be at least acceptable out of the pan

It crossed my mind I should beat it like a paua so if worse comes to worst I’ll give that a try


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