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Iv been considering it for my entire life but have always been fed the "cook it with a rock or leather boot, then throw away the pook and eat the rock or boot"

I done a bit of research last night on what people do with old chewey roosters that are old and not a meat breed

mincing was the overwhelming winner, basically bone the bird out as much as you can...

I hear people mistake it for venison
I find it rather hard to believe that, so id better give it a schoolboy try

this is how my nabour does it

small medellions drop them in coat and cook and fry in a pan
there are a ton of hungry kiddos over there he feeds with it that rave about it

Cool to know the reason thanks man

I have a fair few to live export if you guys are running short


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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...

Yeah I head shot it with the 22
It hadn’t been dead for more than two hours by the time it was cooked so I’m wondering if that it needs more time to relax post Mortem


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You can bet on it I winge at the first grain of sand in my paua and cream haha


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Inder @lnder any chance you could shed some light to if or how they get eaten over there?

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...

Im 34 so maybe its just time to send me to the glue factory

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...