Thread: Popcorn parrie!

I have some parrie breasts in the freezer which are coming up to a year old. It's easy to go past them to the venison, boar and homekill lamb, but tonight was the night!

To be honest, no one in my family likes eating them which is a shame because they are the only "duck" which is daft enough to get shot by me on a regular basis.

Basically did popcorn "chicken", or something like it.

1. Cut in to thin slices
2. Leave in salted water for a few hours in the fridge (longer might be better)
3. Dry well on with paper towel and season with salt and pepper (I would have got the chilli flakes out if it wasn't going to be served to my 4 year old)
4. Coat in flour, egg wash and then panko breadcrumbs
5. Deep fry until golden

Easy! Looked the part and quite edible too. Everyone came back for more

go get a bottle of chinese salted cooking wine ($2.20)
soak your bird in it, tenderises the meat and makes the skin go crispy when cooked

I used coat n'cook on goose breast. Cut into bite sizes. They were fresh though. didn't do any soaking from memory but that was years ago.
also used honey soy marinade. cut into slivers and a quick burn. Took it to a little soiree for nibbles and no-one knew what they were eating unless I told them.

Yeah, it could have been a rough cut of beef which is so much better than I normally do with parries.

this is the stuff, also good for tenderising most meat

I will definitely try that on parries, and rabbit. I don't want to know what's in it though! How long do you soak in that stuff?

its also great for making sauces, reduces the amount of vinegar/salt and sugar needed to make it preserve.
i just made 3L today, some given away already. the mix of rice wine, molasses, vinegar and home grown garlic and tomato made it. ( its one of the few ways i will eat vege)

Originally Posted by MB

I will definitely try that on parries, and rabbit. I don't want to know what's in it though! How long do you soak in that stuff?

3-6 hours. still wont eat rabbit though!

yeah, i've pretty much given up on rabbit. it either goes to the farmer's dogs, or a friend who has a strange love of eating it (we get homekill steak in return!). one way or another, i do try to utilise everything i shoot though.

If you like chicken I don't know how you can't enjoy rabbit?
Preperation maybe?

Casserole, burgers or KFC style.
Better than chicken imo.

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Originally Posted by MB

I have some parrie breasts in the freezer which are coming up to a year old. It's easy to go past them to the venison, boar and homekill lamb, but tonight was the night!

To be honest, no one in my family likes eating them which is a shame because they are the only "duck" which is daft enough to get shot by me on a regular basis.

Basically did popcorn "chicken", or something like it.

1. Cut in to thin slices
2. Leave in salted water for a few hours in the fridge (longer might be better)
3. Dry well on with paper towel and season with salt and pepper (I would have got the chilli flakes out if it wasn't going to be served to my 4 year old)
4. Coat in flour, egg wash and then panko breadcrumbs
5. Deep fry until golden

Easy! Looked the part and quite edible too. Everyone came back for more

I've taken to using Greek Yogurt with whatever seasonings I like in it to crumb all sorts of meat - easier than the flour-egg-crumbs route & even tastier because you can flavour the yogurt with any sort of spices or pesto. Give it a hoon - it's awesome!!

Originally Posted by R93

If you like chicken I don't know how you can't enjoy rabbit?
Preperation maybe?

Casserole, burgers or KFC style.
Better than chicken imo.

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i have shot over 10K, still use it as pet food.

Originally Posted by gonetropo

i have shot over 10K, still use it as pet food.

Probably eaten more than I have then

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Second attempt. Managed to get "kwangtung mijiu". I do think it tenderised the meat a little and gave it that very distinctive Chinese restaurant flavour. Recipe as in opening post, but left the duck to soak in the magic firewater for a few hours.

Originally Posted by MB

Second attempt. Managed to get "kwangtung mijiu". I do think it tenderised the meat a little and gave it that very distinctive Chinese restaurant flavour. Recipe as in opening post, but left the duck to soak in the magic firewater for a few hours.

Was it tasty?