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Tony from Cazador restaurant has a good recipe for pukeko, essentially splitting the breasts and putting pesto inside before a very quick trip through the frying pan.
I like them. OTOH, I also like parries - which common knowledge has as being inedible. It seems a lot of the "inedible" comments come from people who cook like my grandparents did, including boiling vegetables until they were safe for consumption...
My only complaint on pukes is the size of the meat portions, and the number of sinews making the legs almost impossible to deal with.
my step, father was a army cook make rabbitt taste like best fillet even swan was good in his hands but even he couldnt make kahawai or puke edible
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