Thread: peacock tenderness

I went looking for a last minute dinner idea last night and shot a youngish male peacock

I breasted it and put it in some iced salt water to do a quickish brine before panfrying it in oil with a few herbs and spices.

It was Impressively chewy, and I threw in the towel after only two pieces of it. juicy and ok flavour but chewy as

Im planning on slowly breaking it down in a gravy crockpot style but I still have the other breast in the fridge to use up

My question is, Is Peacock always chewy because they are such a brilliant flyer and they are full of harder tissue?
or do I need to find another way to break this down thru cooking

my first try last night definitely makes me think mincing is all I can hope for